Buffet tamale pie
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Water |
| 3 | cups | Yellow cornmeal |
| 1 | tablespoon | Salt |
| 3 | pounds | Ground chuck |
| 1 | pounds | Chorizo; OR breakfast or sweet Italian sausage |
| ¼ | cup | Onion; chopped |
| ½ | cup | Celery; chopped |
| ½ | cup | Green pepper; chopped |
| 1 | cup | Whole kernel corn |
| 1 | cup | Cheddar cheese; shredded |
| 1 | cup | Pitted black olives |
| 1 | cup | Chicken broth |
| 1 | can | 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; sliced, optional | |
Directions
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 medium-size bowl. Pour into boiling water slowly, stirring constantly. Cook until thickened; cover.
Line a very large baking dish or baking pan with all but ¼ 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 mush-lined 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 MC-Recipe Digest by "creedenites" <creedenites@...> on Mar 25, 1998