Tamale Pie Recipe

Military Coupon Savings

Tamale Pie

Name: Casey Bressem
Base: Naval Station San Diego, CA
Recipe: This is the best pot-luck dish ever! I get compliments every time I make it. Now I am always expected to bring it to any function. It's easy to make, and you can enhance it any way you like. I usually make it the night before and cook it on low in a 4 quart crock pot. If you have to serve it the same day cook it on high in the pot for about 30 minutes, then keep it on low. The longer you cook it, the creamier it gets. The key stuff is lots of cumin & sour cream, and not over-doing the corn meal. Let me know how you like it. Better get a bigger crock pot when your friends find out how good it is! 1lb. Ground beef, turkey,or chicken(preferred) 1 Medium onion 1 can Whole kernel corn, undrained 1 can Sliced black olives, small can, half drained 1 can Stewed tomatoes 1/2tsp Salt & pepper, to taste 1tbsp Accent(optional) 1/2tsp Garlic salt(I put crushed garlic in while browning) 2tbsp Ground cumin, to taste (probably more) 2tbsp Chili powder, to taste 1 1/2pt Sour cream, to taste 1-2 cups Corn meal 1 cup Shredded monterey jack cheese Brown meat and onions. Drain and place in a 5qt pot on low heat. Add seasonings to taste. It should have a strong cumin flavor and a mild chili flavor. Add the corn, tomatoes, and olives. Let it come to a low boil, then add the sour cream(more is better), and let it come to another low boil. Sprinkle a layer of corn meal on top and stir it in the mix. Keep sprinkling and stirring to avoid lumps and over doing the corn meal. It should have a mushy consistancy, but no standing juices. Place in a 4 quart crock pot, layer top with monterey cheese, set on high for 30 minutes, then on low until served. Makes about 3 1/2 quarts. Double as needed