Slow-cooker tamale pie

Yield: 6 servings

Measure Ingredient
2 cups Chicken broth or bouillon
1 cup Yellow cornmeal
1 tablespoon Chopped fresh cilantro
½ pounds Pork sausage
1 pounds Stew meat cut into cubes
1 \N Onion, chopped
½ cup Finely chopped celery
1 \N Mild green chile pepper
\N \N Seeded and chopped
½ cup Chopped sun-dried tomatoes
1 can (8 oz) drained whole kernel
\N \N Corn
1 can (2 1/2 oz) sliced ripe
\N \N Olives drained
½ teaspoon Salt
⅛ teaspoon Pepper

Bring broth or bouillion to boil in medium saucepan. Stirring constantly, slowly add cornmeal. Simmer miuxture 5 mintues, stirring often. Stir in cilantro. Using a greased spatula, spread cornmeal m,ixture on bottom and about 2 inches up sides of slow-cooker. In largew bowl, combine sausage, stew meat, onion, celery, chile pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper. Carefully spoon into center of cornmeal-lined pot. Cover and cook on LOW 7 to 8 hours. Garnish with ripe olives, if desired. Makes 6 or 7 servings.

Source: Mable Hoffman's All New Crockery Favorites.

Submitted By KATHY MOORE On 08-27-95

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