Saturday, December 19, 2009

Enchilada Tamale Pie

This is a great, easy dinner to serve the family on a cool night. I adapted the following recipe from one that I found at I garnished each serving with guacamole and sour cream. It was delicious! You could substitute soy cheese for the cheddar or simply omit it if you are avoiding dairy. Serves 6.
1 pound lean ground beef
1 chopped onion
1 can kidney beans, drained
1 can (16 ounces) whole kernel corn, drained
1 jar (16 oz.) red enchilada sauce (I prefer Trader Joe's)
1 cup grated Cheddar or Mexican blend cheese
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1/2 teaspoon chili powder
1 tablespoon butter or margarine
1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)
1 small can (4 ounces) sliced ripe olives, for topping

Brown ground beef with onions; drain well. Add kidney beans, corn and enchilada sauce. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened. Add cheese; stir until cheese is melted. Set filling aside. In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling. Bake at 375° for 45 minutes. If desired, sprinkle 1/2 cup cheese and olives over the crust about 5 minutes before casserole is done. If you would like your cheese to be a bit brown, turn on the broiler and broil for a few minutes until desired doneness. Let set outside the oven for about 5 minutes.

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