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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe was submitted by a mom from Brother Martin High School for the school cookbook. It is a great appetizer and I guarantee you won't have any left. Ingredients:
1 lb lean beef (chuck roast) |
1 lb hot pork jimmy dean sausage |
1 1/2 cups yellow cornmeal |
6 ounces spicy hot v8 |
1/2 cup flour |
1 teaspoon garlic powder |
2 teaspoons chili powder |
2 teaspoons cumin |
2 teaspoons salt |
1 teaspoon cayenne pepper |
40 ounces spicy hot v8 |
2 teaspoons chili powder |
2 teaspoons cumin |
2 teaspoons salt |
Directions:
1. Mix all ingredients for tamale balls in large bowl. Form into small balls and layer into large roaster pot.
2. Mix all ingredients for sauce and pour over tamale balls.
3. Cook over medium heat 50-60 min., covered.
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