February ’11: American Tamale Pie

This is NOT the Mexican dish, this is purely an American origin dish, a “meat mixture covered with cornbread topping that resembles a Mexican dish”  (from Wikipedia).  I had a lot of liquid in the ground beef mixture (refer to Fig 1.. and this is sounding like lab report now), but it didn’t affect the texture of the finished tamale pie.  The cornbread layer was not soggy, and the ground beef layer had the right amount of moisture without liquid oozing out.  This stays the same after being reheated.  It’s a very hearty and healthy casserole-type dish.

Adapted from http://www.mangiodasola.com/2010/03/tamal-or-tamale-pie.html

Ingredients:

Extra-lean ground beef……………………1 lb
Diced peppers………………………………..1 cup [I used celery]
Salsa……………………………………………..1 16-oz jar [I used basil bruchestta]
Chipotle pepper……………………………..1 tsp [I used 3 tbsp Habenero chili sauce]
Banana pepper……………………………..1/2 cup
Cumin……………………………………………1 tsp
Oregano…………………………………………1 tsp
Cinnamon………………………………………1 tsp
Skim mozzarella cheese…………………….1 cup, divided
Frozen corn…………………………………….1 cup
Red onion, garlic……………………………..chopped fine

[Note: I didn’t add any salt]

for the cornbread batter:

Buttermilk………………1 cup
Cornmeal………………..1 cup
Salt…………………………1 tsp
Baking soda……………..1/2 tsp
Egg………………………….1
Butter/Oil………………..1 Tbsp [omitted]

Directions:

In a skillet, add onions and garlic, and cook until translucent.

Add the beef and celeries, and cook until brown.

Add chopped tomatoes (basil bruchestta), habenero chili sauce, cumin, oregano and cinnamon. Once the mixture is seasoned well, allow to simmer for 10-15 minutes.

In the meantime, preheat the oven to 375 degrees, and prepare the cornbread batter.

Stir together dry ingredients. Add buttermilk, egg, and add melted butter/oil. Mix the ingredients until they are moistened; do not over-stir. Mix all of the cheese to the cornbread batter.

Pour 1/4 of the cornbread-cheese mixture into the casserole pan.

Add 1/2 cup of the frozen corn on top of the batter.

Add all of the meat mixture. Then, add the rest of the corn (1/2 cup)

Add the rest of the cornbread batter.

Add additional cheese on top.

Bake uncovered in a preheated hot oven for 45 minutes. Allow to cool for 5-10 minutes before serving

 

6 servings

Calories: 425.6 | Fat: 21.9g (Saturated: 8.8g) | Cholesterol: 103.7mg | Total carbohydrates: 31.5g (dietary fibre: 4.3g, sugars: 1.4g) | Protein: 26.7g

 

Fig 1 Bottom layer: Cornbread batter, top layer: the cooked beef layer.  Compare the amount of liquid here to the finished product.

Fig 2 Finished product.  I didn’t have enough batter to pour on the top, it’s suppose to cover the entire top

Fig 3 Cut section.

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