Tamale Pie
Serve cut fancy
or rustic, your choice
Ingredients for filling:
1 1/3 pound of ground beef (I like the 15% fat beef)
1/2 sweet onion-chopped
1 shallot-chopped
4 ounce can of diced green chilies
2-15 ounce cans of diced tomatoes
8 ounce can of garbanzo beans
2 tbsp cocoa
1 tsp salt
1/4-1/2 tsp pepper
2 tsp rosemary
2 tsp dill
l 1/2 tbsp garlic powder
1/2 tsp garam masala
2 tsp onion flake
1 tbsp oregano leaves
1/2 tsp paprika
1 tsp chili powder
1-2 sereno chilies diced (optional-if you like it hot)
olive oil
Ingredients for the topping:
1 3/8 cup flour
5/8 cup of corn meal
1 cup milk
1 egg
1 tsp salt
1 tbsp baking powder
3 tbsp sugar
First, prepare the filling. It's basically a chili recipe but a little different. Since it is topped with a corn bread mixture, I have lessened the beans to adjust so that there is not too much starch.
Start by heating up your dutch oven or saucepan, add some olive oil, and saute the onions, and shallots. When caramelized after a couple of minutes, add the ground beef. Stir and turn until brown, add the other ingredients for the filling. Bring to a low boil, and turn down heat, and simmer for 30 minutes to 2 hours. The longer you simmer, the more development of flavor.
Then cool for 20 minutes. Fill up your baking dish about 2/3 of the way with the filling. I then put into the refrigerator covered with cling wrap. My husband works varying hours so I often prepare ahead, and cook later when he arrives home.
Next prepare your topping. I would recommend if making everything ahead of time, that you wait until the last minute to put the topping on the filling, just before placing in the oven. The topping will stay nice in the refrigerator for hours after the topping is mixed.
Start by soaking the cornmeal in the milk for about 15 minutes, this will take out some of the hard crystals in the cornmeal. Next mix up the rest of the ingredients for the cornbread topping. This is an easy mix, you can do so by hand. Cover with cling wrap and put into the refrigerator until ready to bake.
Spoon out the cornbread topping onto the chili base prepared earlier. Try to spread it out
some what evenly as you spoon it out. It should fill it perfectly.
Bake at 400 degrees F for 35 minutes. Cool 5 minutes.
You can use a ring mold to cut it and make it pretty, or it is also very good just served rustic. It was yummy.
Serve cut fancy or rustic, your choice
Ingredients for filling:
1 1/3 pound of ground beef (I like the 15% fat beef)
1/2 sweet onion-chopped
1 shallot-chopped
4 ounce can of diced green chilies
2-15 ounce cans of diced tomatoes
8 ounce can of garbanzo beans
2 tbsp cocoa
1 tsp salt
1/4-1/2 tsp pepper
2 tsp rosemary
2 tsp dill
l 1/2 tbsp garlic powder
1/2 tsp garam masala
2 tsp onion flake
1 tbsp oregano leaves
1/2 tsp paprika
1 tsp chili powder
1-2 sereno chilies diced (optional-if you like it hot)
olive oil
Ingredients for the topping:
1 3/8 cup flour
5/8 cup of corn meal
1 cup milk
1 egg
1 tsp salt
1 tbsp baking powder
3 tbsp sugar
First, prepare the filling. It's basically a chili recipe but a little different. Since it is topped with a corn bread mixture, I have lessened the beans to adjust so that there is not too much starch.
Start by heating up your dutch oven or saucepan, add some olive oil, and saute the onions, and shallots. When caramelized after a couple of minutes, add the ground beef. Stir and turn until brown, add the other ingredients for the filling. Bring to a low boil, and turn down heat, and simmer for 30 minutes to 2 hours. The longer you simmer, the more development of flavor.
Then cool for 20 minutes. Fill up your baking dish about 2/3 of the way with the filling. I then put into the refrigerator covered with cling wrap. My husband works varying hours so I often prepare ahead, and cook later when he arrives home.
Next prepare your topping. I would recommend if making everything ahead of time, that you wait until the last minute to put the topping on the filling, just before placing in the oven. The topping will stay nice in the refrigerator for hours after the topping is mixed.
Start by soaking the cornmeal in the milk for about 15 minutes, this will take out some of the hard crystals in the cornmeal. Next mix up the rest of the ingredients for the cornbread topping. This is an easy mix, you can do so by hand. Cover with cling wrap and put into the refrigerator until ready to bake.
Spoon out the cornbread topping onto the chili base prepared earlier. Try to spread it out
some what evenly as you spoon it out. It should fill it perfectly.
Bake at 400 degrees F for 35 minutes. Cool 5 minutes.
You can use a ring mold to cut it and make it pretty, or it is also very good just served rustic. It was yummy.
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