Bert’s Tamale Pie2002-08-26
- Course: Main Dishes
- Yield : 15
- Servings : 15
- Prep Time : 30m
- Cook Time : 40m
- Ready In : 1:10 h
- Add to Recipe Box
- 5 pounds lean ground meat
- 2 large onions, chopped
- 1 large bell pepper, chopped
- 2 cans tomato sauce
- 1 small can tomato paste
- 1 can red taco sauce
- 2 cans DelMonte Savory Sensation Sante Fe Corn
- 2 cups frozen corn
- 1 tsp paprika
- 1 tsp cumin
- Tony's Chachere to taste
- 1/2 cup Green onions
- 1 small can chopped black olives
- 8 cups water
- 2 cups cornmeal
- Salt to taste
- Shredded cheese Mexican Blend
In a large skillet, brown the ground meat. While browning the meat, sauté the veggies in another skillet.
Add your seasonings after the veggies have started wilting. Don’t use the cumin now.
When the meat is cooked & nicely broken up, drain in colander & rinse well; return to pot and add your veggies, stirring well.
Add the tomato sauce, tomato paste, and taco sauce, stirring well. After this has cooked down for a little while add the Santa Fe Corn & frozen corn, onion tops & black olives; mix well & let it simmer for a while.
Just before you turn off the dish sprinkle in the cumin & stir well (if you add the cumin sooner it losoes it’s taste).
In a Dutch oven pot boil some water with a little salt added, when it comes a boil start adding your cornmeal slowly and whisking while you adding, lower heat & let cook for about 15 minutes.
Pour your meat mixture in a Pam sprayed casserole, spread the cornmeal mush over it & sprinkle with cheese.
Bake for about 25 minutes, if cheese is not brown enough at that time put it under the broiler until it browns better.