Mexican Pronto Tamale Pie
by: Claudia Soholt
Crust:
2 1/2 cups cold Water
1 tsp Salt
1/2 tsp Chili Powder
1 1/2 cup Corn Meal
Directions: Combine all ingredients in a sauce pan over medium heat. Cook until quite thick and stiff (about 10 minutes) stirring frequently. Set aside 3/4 cup. Line the sides and bottom of buttered 1 1/2 quart casserole with the rest of the mixture.
Filling:
1 3/4 cup (15 oz) Chili Con Carne
1/2 cup Chopped Green Pepper
1/2 cup (2 1/4 oz can) drained, sliced Ripe Olives
1/2 cup Cream Style Corn
1/2 cup Shredded Cheese
Directions: Combine all ingredients (except cheese) in saucepan over medium heat. Heat until hot. Pour into casserole. Top with rounded spoonfuls of remaining crust. Sprinkle with shredded cheese. Bake in 350 degree oven for about 25 minutes.
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