Recipe - Buffet Tamale Pie

8 cup Water
3 cup Yellow cornmeal
1 tablespoon Salt
3 pound Ground chuck
1 pound Chorizo; OR breakfast or
sweet Italian sausage
One fourth cup Onion; chopped
One half cup Celery; chopped
One half cup Green pepper; chopped
1 cup Whole kernel corn
1 cup Cheddar cheese; shredded
1 cup Pitted black olives
1 cup Chicken broth
1 cn Tomatoes (1 lb. 12 oz.);
undrained
1 tablespoon Ground hot red chili
1 teaspoon Ground cumin
1 cup Monterey jack cheese;
shredded
12 Pimiento stuffed green
olives; cut or sliced up , optional

1. Heat 5 cups of the water to boiling in a large kettle or Dutch oven. Mix
cornmeal and remaining 3 cups water in a mediumsize bowl. Pour into
boiling water slowly, stirring constantly. Cook until thickened; cover.
Line a very large baking dish or baking pan with all but One fourth of the
cornmeal mush. (We used a 14 X 10 X 4" pan, but 2 smaller baking dishes can
be used.) Spread cornmeal evenly with a wet spoon.

2. Brown the chuck, chorizo and onion in a very large skillet. Stir in
celery, green pepper, corn, cheddar, olives, broth, tomatoes, chili and
cumin. Simmer until thickened, about 15 minutes. Taste; add additional
seasoning, if you wish. Spoon beef mixture into mushlined baking dish(es).
Top with remaining mush.

3. Bake in a 325F degree oven for 1 hour, 55 minutes. sprinkle top with
Monterey Jack cheese and olives, if using. Bake 5 minutes longer or until
cheese is melted. NOTES
: An excellent dish for buffets. It can also be frozen in several small
casseroles.
Recipe by: Family Circle Magazine

Posted to MCRecipe Digest by "creedenites" creedenites@sprintmail.com on
Mar 25, 1998