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Hot Tamale Pie

Yield 10 to 12 servings


  • 2 pounds ground chuck
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 (6-ounce) cans tomato paste
  • 1 1/2 cups water
  • 1/4 cup chili powder
  • 1 teaspoon salt
  • 2 cups yellow cornmeal
  • 6 cups water, divided
  • 2 teaspoons salt

How to Make It

  1. Combine meat, onion, and garlic in a large skillet; cook over medium heat until meat is browned, stirring to crumble. Drain off pan drippings. Add tomato paste, 1 1/2 cups water, chili powder, and 1 teaspoon salt; reduce heat and simmer, uncovered, 15 minutes or until thickened, stirring occasionally.

  2. Combine cornmeal and 1 cup water in a small bowl, stirring well; set aside. Bring remaining 5 cups water to a boil in a large Dutch oven; stir in 2 teaspoons salt and cornmeal mixture. Simmer, uncovered, 30 minutes, stirring often.

  3. Spread half of cornmeal mixture in bottom of a lightly greased 12- x 8- x 2-inch baking dish. Spoon meat mixture over cornmeal mixture. Spread remaining cornmeal mixture evenly over meat mixture. Bake at 350° for 30 minutes or until firm.

Oxmoor House Homestyle Recipes