HogWild Tamale Pie
- 1 Pound ground beef
- 1 Small onion, diced
- 2 Cloves garlic, chopped
- 1 Tablespoon HogWild Spices Mexican Blend
- 1/2 Can tomato paste
- 1 Cup Water
- 1 Cup frozen corn, or 1 can corn, drained
- 1 Can olives, sliced
- 1+ Tablespoons HogWild Spices Mexican Blend
Brown ground beef together with onion, garlic and 1 tablespoon of the Mexican spice
Drain well
Add tomato paste, water, corn, olives and the rest of the Mexican Spice Blend. (I used 2 tablespoons; you can use what you like; start small, add to taste)
Bring to a boil, reduce heat and simmer for 20 minutes over medium low heat; stirring occasionally
Meanwhile, prepare the cornmeal topping:
- 1-1/2 Cup milk
- 1/2 Cup cornmeal
- 2 Tablespoons butter or margarine
- 1 Teaspoon salt
- 2 Eggs, lightly beaten
- 1 Cup grated cheese (optional)
Add milk and salt and butter to a medium saucepan over medium heat, melt butter
SLOWLY stir in cornmeal, whisking vigorously and constantly to prevent lumping
Continue whisking constantly until mixture thickens (about 5 minutes)
Remove from heat
Add cheese and egg mixture to cornmeal mixture and mix thoroughly
~
Preheat oven to 350 degrees
Place meat mixture into a 9″ x 2″ square baking pan
Pour cornmeal mixture over the top of the meat mixture, spreading it for even coverage
Bake in 350 degree oven for 45 minutes or until crust is solid and a little bit browned
Serve with HogWild Mexican Sour Cream and a tossed salad for a complete and VERY delicious meal!
