Recipe: Southwest Tamale Bake
Summary: Cornmeal goes Southwestern-style with a chili-tomato sauce and chunks of ripe olives and a Cheddar cheese topping.
Ingredients
- 3 1/2, cups water
- 1 tablespoon chili powder
- 1 cup yellow cornmeal
- 1 1/2 teaspoons salt
- 1 1/2 ounces spaghetti sauce mix
- 1 pound ground beef
- 1 large onion, chopped (1 cup)
- 1 can (1 pound) tomatoes
- 1 large green pepper, halved, seeded, and chopped
- 1 cup halved ripe olives
- 1 cup shredded Cheddar cheese (4 ounces)
Instructions
- Bring water to boiling in a large heavy saucepan; stir in cornmeal and salt, very slowly; lower heat.
- Continue stirring constantly until cornmeal thickens and starts to leave the side of the pan; pour into 13 x 9 x 2-inch casserole; chill until cornmeal is firm.
- While cornmeal chills, brown beef in a large skillet; break into chunks; remove with slotted spoon; reserve.
- Saute onion and green pepper in pan drippings until soft; stir in chili powder and cook 2 minutes longer.
- Stir in spaghetti sauce mix, tomatoes and ripe olives; return meat to skillet; lower heat; simmer 15 minutes.
- Invert cold cornmeal onto a cutting board; cut lengthwise into thirds, then into triangles.
- Spoon part of the sauce into the bottom of the casserole; overlap cornmeal triangles in casserole; top with remaining meat-tomato sauce.
- Bake at 400° for 40 minutes.
- Sprinkle cheese over; bake 5 minutes longer or until cheese melts.
Preparation time: 20 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 6
Culinary tradition: Mexican
