Tamale Pie
Amanda
ingredients
- 2 tablespoons olive oil
- 2 cups chopped onion
- 1 tablespoon minced garlic
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 1/2 lbs ground beef
- 1/4 teaspoons salt
- 1/4 teaspoons pepper
- 2 cups chicken broth
- 1 cup crushed tomatoes in puree
- 1/2 cup diced Anaheim or jalapeno chiles
- 1/4 cup masa harina or ground corn tortillas
- 1 tablespoon cider vinegar
- 2 tablespoons butter, melted
- 2 cups shredded sharp cheddar, divided
- 1 cup yellow cornmeal
- 1 cup sour cream
- 1 8 oz can creamed corn
- 1 tablespoon baking powder
directions
- 1
Spray 13x9 inch glass baking dish with cooking spray. Heat oil in deep large skillet over medium high heat until hot. Cook and stir onions 4 minutes. Stir in garlic, cook and stir 30 seconds or until fragrant. Reduce heat to medium. Stir in chili powder and cumin; stir 1 minute or until onions are well-coated and spices become fragrant.
- 2
Stir in beef, salt and pepper. Cook 5 minutes, stirring. Add broth, tomatoes, and chiles. Increase heat to medium-high, bring to a boil. Reduce heat to medium-low, cook 20 minutes.
- 3
Combine Masa Harina, vinegar and 1/2 cup of the liquid from meat mixture in small bowl. Stir into skillet; cook 5 to 10 minutes or until thickened. Place in baking dish.
- 4
Heat oven to 400 degrees. Pour melted butter into medium bowl; stir in 1 1/2 cups of the cheese and all remaining ingredients. Spread over filling. Sprinkle with remainding cheese. Bake 25 to 35 minutes or until golden brown.
Source: Amanda
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