If you like Mexican food you'll love this recipe! It's a little extra work but well worth it. Make it as hot or as mild as you like.
- 10 ounces thawed frozen whole kernel corn
- 3 tablespoons tomato paste
- 1 (14 ounce) can chopped tomatoes
- 3 jalapeno peppers, chopped (optional)
- 1 cup green pepper, chopped
- 1 cup onion, chopped
- 1 1⁄4 lbs lean ground beef
- 2 tablespoons lite olive oil
- 1 cup sliced green olives
- 1 tablespoon ground cumin
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon allspice
- 2 teaspoons chili powder
- 1⁄2 teaspoon hot pepper sauce
- 1 tablespoon yellow cornmeal
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 3 tablespoons butter or 3 tablespoons margarine, melted
- 3⁄4 cup 2% low-fat milk
- 1 large egg, lightly beaten
- 1⁄2 cup sharp cheddar cheese, grated
- 1 jalapeno pepper, finely chopped
- Heat oil in a large skillet.
- Add onion and green pepper; saute until tender.
- Add beef and cook until crumbly.
- Add tomatoes (if the tomatoes are very juicy take off some juice, keep it you can add it if needed), tomato paste, corn, olives, cumin, salt, all spice, chili powder, pepper sauce and cornmeal.
- Simmer stirring frequently for 30 minutes.
- Preheat oven to 450°F.
- Spoon mixture into a 2 1/2 qt casserole.
- MAKE TAMALE TOPPING----------------.
- In a large bowl mix, flour cornmeal, sugar and baking powder.
- Add melted butter, milk, and egg.
- Stir only until dry ingredients are just moistened.
- Quickly stir in the jalapeno pepper and cheese.
- BACK TO THE CASSEROLE-----------.
- Spoon the topping in large spoonfuls around the edge of the casserole.
- Bake in 450°F uncovered for 25-30 minutes or until cornmeal topping is cooked through and lightly browned.
This was very very good. Yes it is a little work, but is very much worth it.
Made this last night for dinner. Excellent flavor. I was hesitant to use a whole tablespoon of cumin, but went ahead and wasn't at all sorry...it was just perfect. The last part of the recipe says to cook in a 350 degree oven, even though previously we are instructed to preheat to 450 degrees. Since most cornbreads are baked at 450 degrees I stuck with that and in 25 minutes the casserole was perfect. Thank you so much for sharing, I will be making this again soon.
DELICIOUS! I've liked this dish from the first time I've tried it and as I've play with to tickle my particular taste, it keeps getting better. After 4-5 attempts at this recipe this is what I've come up with, so far. I use peeled, chopped, well drained, fresh Tomatoes, I have to help my friends get rid of the pesky things, you know. I shred some of Miss Annie's Amazing Beef #46982 instead of using ground beef. The first time, I didn't have any Green Olives but the Black ones seemed to work just fine. I use whole Cummin Seeds, whole Allspice, And whole Chipotle Chili Powder, which I grind just before use. Fresh ground spices are lightyears better than the stuff that's been sitting around on a supermarket shelf for months.(www.worldspice.com has a variety of whole chili powders.) All of this was a bit thin so I simmered and stirred, stirred and simmered 'til it thickened nicely. For the topping I cut the Baking Powder to 1 teaspoon to make it a little less light and airy. I sub. Masa Harina for the corn meal to give it more of a true tamale flavor. For our Thursday night poker game this is often asked for ahead of time by my guests. Is it a bit of a hassle to make? Yes, a bit. Is it worth the hassle? You're damned straight! Thanx for posting this great recipe. Pierre