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Giamona & Cartwright Families...

Tamale Pie
 Adapted from Recipe by Francesca Ferranti Giamona


     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


     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.