Saturday, October 16, 2010

California Tamale Pie

1 lb. lean ground beef
¾ cup yellow corn meal
1 ½ cups milk
1 egg beaten
1 pkg. chili seasoning mix
1 tsp. seasoning salt
1 (1lb) can tomatoes, cut up
1 (1lb) can whole kernel corn, drained
1 can (2 ¼ oz.) sliced ripe olives
1 cup grated cheddar cheese

In skillet or slow-cooking pot with browning unit, cook meat until crumbly; drain. In large bowl, mix corn meal, milk, and egg. Add drained meat, dry chili seasoning mix, seasoned salt, tomatoes, corn and olives. Pour into slow-cooking pot. Cover and cook on high for 3-4 hours. Sprinkle cheese over top. Cook another 5 minutes. Makes 6-8 servings.

Desiree Harris

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