Tamale Pie

January 04, 2013

653

Found this recipe in an old cooking pleasures magazine. I have made this many times with variations to make my life easier. Recipe is similar to Ortega Bake but so much better. My variations are instead of chili powder and cumin I used a package of Lawry's taco mix. I used canned chilies and not fresh. I used the ground tortilla not masa harina. I recommend cooking the ground beef first, drain of fat and set aside.You could add olives if you like, can top with more sour cream.

2 T olive oil
2 c chopped onion
1 T minced garlic
3 T chili powder
1 t ground cumin
1 1/2 lb ground beef ( 85-90% lean)
1/4 t salt
1/4 t pepper
2 c chicken broth( can use low sodium)
1 c crushed tomaioes in puree
1/2 c diced fresh green anaheim or jalapeno chilies( 1-2 chilies)
1/4 c masa harina or ground corn tortillas
1 T cider vinegar
topping
2 T butter melted
2 c shredded sharp cheddar cheese divided
1 c cornmeal
1 c sour cream
1 8 ounce can creamed corn
1 T baking powder

Spray 13x 9 inch glass baking dish with cooking spray. Heat oil in deep skillet over medium high heat until hot. Cook and stir onions 4 minutes or until soft. Stir in garlic cook and stir 30 seconds or until fragrant. Reduce heat to medium. Stir in chili powder and cumin; stir one minute or until onions are well coated and spices become fragrant. Stir in beef, salt and peopper, breaking up pieces( I cooked the meat first and drained off the fat). Cook 5 minutes stirring gently. Add broth, tomatoes and chiles. Increase heat to medium high. Bring to boil reduce heat to medium low. cook 20 minutes. Combine masa harina vinegar and 1/2 c of liquid from meat mix in small bowl. Stir into skillet. Cook 5-10 minutes or until thickened. Place in baking dish. ( Recipe can be made to this point one day ahead. Cover and refrigerate). Heat oven to 400 degrees. Pour melted butter into medium bowl. Stir in 1 1/4 c of cheese and all remaining topping ingredients. Spread topping over filling. Sprinkle with remaining 3/4 c cheese. Bake 25-35 min or until crust is golden brown. Tip as a substitue for masa harina, process about 1 1/4 ( 6 inch) corn tortilla in food processor until finely grown. Stir into tamale mix with vinegar. 515 calories 32 g total fat ( 15.5 g saturated fat) 27 g protein 31.5 g carbohydrate 110 mg cholesterol, 865 mg sodium, 4 g fiber

Nutritions

Calories
14949

Sodium
4780mg
199% DV

Fat
951g
1464% DV

Protein
1140g
2281% DV

Carbs
93g
31% DV

Fiber
57g
229% DV