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  • Buffet Tamale Pie

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    Buffet Tamale Pie
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 c. water
    • 3 c. yellow cornmeal
    • 1 Tbsp. salt
    • 3 lb grnd chuck
    • 1 lb chorizo Or possibly breakfast or possibly sweet Italian sausage
    • 1/4 c. onion minced
    • 1/2 c. celery minced
    • 1/2 c. green pepper minced
    • 1 c. whole kernel corn
    • 1 c. cheddar cheese shredded
    • 1 c. pitted black olives
    • 1 c. chicken broth
    • 1 x 28 ounce can tomatoes undrained
    • 1 Tbsp. grnd warm red chili
    • 1 tsp grnd cumin
    • 1 c. shredded monterey jack cheese
    • 12 x pimiento stuffed green olives, sliced optional

    Directions

    1. Heat 5 c. of the water to boiling in a large kettle or possibly Dutch oven. Mix cornmeal and remaining 3 c. water in a medium-size bowl. Pour into boiling water slowly, stirring constantly. Cook till thickened; cover.
    2. Line a very large baking dish or possibly baking pan with all but 1/4 of the cornmeal mush. (We used a 14 X 10 X 4" pan, but 2 smaller baking dishes can be used.) Spread cornmeal proportionately with a wet spoon.
    3. Brown the chuck, chorizo and onion in a very large skillet. Stir in celery, green pepper, corn, cheddar, olives, broth, tomatoes, chili and cumin. Simmer till thickened, about 15 min. Taste; add in additional seasoning, if you wish. Spoon beef mix into mush-lined baking dish(es). Top with remaining mush.
    4. Bake in a 325F oven for 1 hour, 55 min. Sprinkle top with Monterey Jack cheese and olives, if using. Bake 5 min longer or possibly till cheese is melted.
    5. NOTES : An excellent dish for buffets. It can also be frzn in several small casseroles.

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