Recipe - Baked Tamales

2 pound Ground beef
1 cn Tomatoes (14 oz)
2 tablespoon Chili powder
OR
5 teaspoon Ground ancho (pasilla) chile
PLUS
1 teaspoon Cumin
AND
One fourth teaspoon Cinnamon
1 Garlic clove, crushed
1 teaspoon Salt
1 cup Black olives

CORN MEAL DOUGH
4 cup Corn meal
2 teaspoon Salt
8 cup Water
2 Eggs, well beaten
4 tablespoon Butter

An early stage in the developent of the deepdish tamale pie, with the
real turnofthecentury flavor. Recipe by Mrs. Bertha S. Morris, from
"The Los Angeles Times Cookbook Number Three" (1908).

In skillet, saute beef in pan until brown. Add tomatoes, chili powder,
garlic, salt and olives. Cook 15 minutes.

Grease 9x13" baking dish and line bottom with One half Corn Meal Dough. Add
meat mixture and cover with remaining One half Corn Meal Dough. Bake 20
minutes at 325'F. or until browned.

Each serving contains about: 578 calories; 1,213 milligrams sodium;
132 milligrams cholesterol; 28 grams fat; 57 grams carbohydrates; 23
grams protein; 1.24 grams fiber.

CORN MEAL DOUGH:

Add corn meal and salt to water in pot. Bring to boil and cook over
medium heat until thick, 510 minutes. Add eggs and butter. Stir well.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip