Tamale Pie

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Tamale Pie
Adapted from Recipe by Francesca Ferranti Giamona

Ingredients:

     1 1/2 lbs ground beef
     1 onion, diced
     2 cloves garlic, crushed
     1 6-oz can tomato paste
     1-2 t chili powder
     1/2 t ground cumin
     1 t paprika
     1/2 t oregano
     3 c water
     2 c corn meal
     1 1/2 t salt
     1 can small pitted black olives, drained

Directons:

     1. Prepare a chili. Brown and crumble meat. Use a small amount of oil if necessary.
     2. Add onions and garlic and cook until onions are cooked, but not brown.
     3. Add tomato paste, chili powder, cumin, paprika, oregano, 1 teaspoon salt, and 1 cup of water. Simmer for 30 minutes or more.
     4. In a separate pan, mix corn meal, 2 cups of water and 1/2 teaspoon of salt. Cook over low to medium heat stirring constantly until all water is absorbed and the mixture has a mush-like consistency.
     5. In a baking dish, combine and mix the chili, corn meal mush, and the olives.
     6. Bake in 300 degree oven for about 15-20 minutes. This dish should be moist, but not soupy.

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	Giamona & Cartwright Families...

	Tamale Pie Adapted from Recipe by Francesca Ferranti Giamona Ingredients: 1 1/2 lbs ground beef 1 onion, diced 2 cloves garlic, crushed 1 6-oz can tomato paste 1-2 t chili powder 1/2 t ground cumin 1 t paprika 1/2 t oregano 3 c water 2 c corn meal 1 1/2 t salt 1 can small pitted black olives, drained Directons: 1. Prepare a chili. Brown and crumble meat. Use a small amount of oil if necessary. 2. Add onions and garlic and cook until onions are cooked, but not brown. 3. Add tomato paste, chili powder, cumin, paprika, oregano, 1 teaspoon salt, and 1 cup of water. Simmer for 30 minutes or more. 4. In a separate pan, mix corn meal, 2 cups of water and 1/2 teaspoon of salt. Cook over low to medium heat stirring constantly until all water is absorbed and the mixture has a mush-like consistency. 5. In a baking dish, combine and mix the chili, corn meal mush, and the olives. 6. Bake in 300 degree oven for about 15-20 minutes. This dish should be moist, but not soupy.