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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I don't believe my mom ever used a recipe for her tamale pie, but I came up with this version that tastes very much like the one she used to make. It's been popular at our church gatherings and faculty luncheons...and my kids love it! -Waldine Guillott, DeQuincy, Louisiana Ingredients:
2 pounds ground beef |
1 large onion, chopped |
1 large green pepper, chopped |
1 can (15-1/4 ounces) whole kernel corn, undrained |
1-1/2 cups chopped fresh tomatoes |
5 tablespoons tomato paste |
1 envelope chili seasoning |
1-1/2 teaspoons sugar |
1 teaspoon garlic powder |
1 teaspoon dried basil |
1 teaspoon dried oregano |
6 cups cooked grits (prepared with butter and salt) |
1-1/2 teaspoons chili powder, divided |
1-1/2 cups (6 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the corn, tomatoes, tomato paste, chili seasoning, sugar, garlic powder, basil and oregano. Cook and stir until heated through; keep warm.
2. Spread half of the grits in a greased 3-qt. baking dish. Sprinkle with 1 teaspoon chili powder. Top with beef mixture and cheese. Pipe remaining grits around edge of dish; sprinkle with remaining chili powder.
3. Bake, uncovered, at 325° for 20-25 minutes or until cheese is melted. Let stand for 5 minutes before serving. Yield: 12 servings.
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