From Sherry (Fausett) Muchmore
Since Iím still in the cold mode, Tex-Mex comes to mind with Tamale Pie high on my list of favorites during these chilly days.
When making Tamale Pie, be careful when adding the chili powder. Too many times, chili powder is thought to be the key to Tex-Mex and although important, too much leaves an after taste and destroys that perfect blend when used in smaller quantities. Taste as you go, different brands can vary in strength.
Tamale Pie is probably one of my favorite home-made Tex-Mex dishes. I can eat until Iím sick and want more. When making this, be careful when adding the chili powder. Too many times, chili powder is thought to be the key to Tex-Mex. Although important, too much leaves an after taste and destroys that perfect blend if used in smaller quantities. Taste as you go, different brands can vary in strength.
1 pound Ground Chuck
1 cup chopped Green Pepper
1 cup chopped Onion
1 clove Garlic, crushed or minced
2 8-ounce cans seasoned Tomato Sauce (2 cups)
1 12-ounce can Corn, drained (1-1/2 cups)
1 tablespoon Sugar
1 teaspoon Salt
2-3 teaspoons Chili Powder (used 2-1/2 teaspoons)
dash of Pepper
1-1/2 cups sharp process American Cheese, grated (I use sharp cheddar)
Combine ground chuck, onion, green pepper and garlic in a large skillet; brown and pour off excess grease. Add tomato sauce, corn, sugar, salt, chili powder and pepper. Simmer 20 minutes until thickened. Add cheese; stir till melted. Pour into greased 10 x 6 x 1.5 inch or larger casserole dish.
ĺ cup Yellow Corn Meal
1/2 teaspoon Salt
2 cups cold Water
1 tablespoon Butter or Margarine
In a sauce pan, stir corn meal and salt into cold water. Cook and stir till thick. Add butter, mix well. Spoon over hot meat mixture in 3 lengthwise strips or in dollops over casserole. Bake at 375 degrees for about 40 minutes. Serves approximately 6.
Published Mar 1, 2005
Copyright ©2005 The Ponca City News