Beef Tamale Casserole

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             FOOD FUNNY
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Here's a cute one from Rosemary Zwick

I measured my tummy exactly one year ago today. It's two inches bigger.
I'm not proud of it, and I was trying to diet so I could get a date, but
in the end I'm just adopting the philosophy, "If you can't be with the
one you love, love the one-year width."

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             TODAY'S RECIPE
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Here is a quick and easy version of the classic tamale pie.

Beef Tamale Casserole

1 lb (450 g) lean ground beef
1 medium onion, chopped
1-3 cloves garlic, finely chopped
1 green bell pepper (capsicum), cored, seeded, and chopped
1 Tbs (15 ml) chili powder
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
1 can (15 oz, 425 g) chopped tomatoes with their liquid
1 can (15 oz, 425 g) kidney beans, rinsed and drained
2 cups (500 ml) fresh, frozen, or canned corn kernels
1 cup (250 ml) yellow cornmeal (polenta)
4 cups (1 L) water
2 cups (500 ml) grated cheddar cheese

Cook the beef, onion, garlic, bell pepper, salt, and pepper until the
meat is browned and the vegetables are tender, about 5 minutes. Stir in
the seasonings, tomatoes, beans, and corn and simmer for 5 minutes.
Transfer to a greased baking dish. Meanwhile, bring the water to a boil
in a large pot over high heat. Stir in the cornmeal and cook, stirring
constantly, until thickened, about 5 minutes. Spread over the meat
mixture and top with grated cheese. Bake uncovered in a preheated 350F
(180C) oven for 30 minutes.
Serves 6 to 8.
Received on Sun Apr 26 19:06:55 2009