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Tuesday, June 19, 2012

Easy Tamale Pie

Tamale Pie is like a goulash to me. Whatever meat I have left over I make this recipe.

For this recipe I used left over pulled pork from a recipe on Pioneer Woman on Food TV. The name of the recipe is Spicy Pop Pulled Pork. Of course, her recipes are for an army since she cooks for four children, husband, and some ranch hands. I cut this recipe in half and still put 1/3 of it in the freezer. Trying to cook for two always gives me something to put in the freezer.

Tamale Pie       Serves 4-6

3C water
1C corn meal
2 tablespoons olive oil
1/3 large onion minced
1/2 bell pepper sliced
1 teaspoon salt, pepper to taste
1 can diced tomatoes
1 can kernel corn
1 sm can sliced olives
21/2 Tablespoons chili powder
up to 2 C leftover meat

Heat large skillet (the chicken fry pan that is 3" deep), add olive oil. Sautee onions and peppers.
Meanwhile combine water, 1/2 teaspoon salt, cornmeal and 1/2 tablespoon chili powder and cook stirring constantly until thick.
To onion  mix add tomatoes, corn, remaining salt, meat, and remaining chili powder. Cook enough to heat up then add a couple scoops of cornmeal to thicken sauce, add olives.
Spread half of the cornmeal in an 8" square glass-baking dish after spraying with oil. Add the meat mixture and top with the remaining cornmeal.
Cook at 375 for 40 minutes.

If you want to spice it up you can add jalapeno. I had left over corn/bean/homemade salsa relish left over and put that in.

Serve with a green salad and cottage cheese.

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