Recipe ingredients
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 or 2 cloves garlic, crushed
- 1 teaspoon olive or canola oil
- 1 lb. lean ground beef
- 14.5 oz. can of whole, peeled tomatoes, drained, or 3 medium tomatoes, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon chili powder
- 1 cup cornmeal
- 4 cups water
- 1 teaspoon salt
- 1 teaspoon chili powder
- Sliced ripe olives
Recipe method
- Preheat oven to 350 F.
- Saute the onion, green pepper and garlic in the oil until just tender.
- Crumble the ground beef into the skillet and brown.
- Add the tomatoes, salt, pepper and chili powder.
- Cook over low-to-medium heat for about 20 minutes.
- While the meat mixture is simmering, bring 3 cups of the water to a boil.
- Slowly pour the corn meal into the remaining 1 cup of cold water, stirring until smooth.
- Add the salt and chile powder to the boiling water, and then, stirring constantly, add the cold corn meal mixture to the boiling water.
- Cook and stir for 5 minutes. Remove from heat and cover.
- Spray a casserole or baking dish with vegetable cooking spray.
- Using half of the cornmeal mixture, line the dish.
- Fill with the meat mixture.
- Sprinkle sliced ripe olives over the top.
- Using the remaining half of the cornmeal mixture, cover the top of the pie.
- Bake at 350 F for 20 minutes or until nicely browned.
Other tex mex recipes:
Tamale pie recipe
|
