Dee, I recently wanted to make a tamale pie, which I had not done in years, and I realized I just didn't feel like making the cornmeal topping, then suddenly didn't feel like making the traditional tamale pie, so I invented the following:
1 pound hamburger, browned and drained 1 14-ounce can black beans, rinsed Spike or seasoned salt to taste Seasoned pepper to taste Onion powder to taste 1/2 teaspoon sweet basil, optional 1 15-ounce can whole kernel corn, drained 1 14-ounce can black olives, drained and split into pieces One small jar Ragout thick and chunky spaghetti sauce 2 cups shredded Mozzarella cheese Italian bread crumbs Season and brown the beef; drain thoroughly. Spray a 9-inch by 13-inch cake pan with cooking spray. Put the hamburger, beans, corn, olives and Ragout sauce in the pan and mix together. Spread cheese atop the meat mixture. Spread enough bread crumbs over the top so that the entire surface is covered. Bake, uncovered, at 400 degrees for about 45 to 50 minutes, until heated through and there is a bit of a crusty feeling to the top. Let stand about 15 minutes before serving. NOTE: You can add or change ingredients according to your personal taste; just be certain you have enough room in the pan so that it doesn't bubble over during cooking. Jennifer On 11/10/09, leverenz <[email protected]> wrote: > ah, I would have not considered that. I am going to use chicken base which > is much like bullion cubes or crystals. > I am butchering a recipe. I have left over beef stew so instead of the > chili tamale pie I thought I would make this casserole using my stew you > know.. cornmeal muffins without the muffin part? *smile* Sure it will turn > out sort of like polenta which to me is the Italian name for cornmeal cakes? > Dee > > ----- Original Message ----- > From: "Jan" <[email protected]> > To: <[email protected]> > Sent: Tuesday, November 10, 2009 2:49 PM > Subject: Re: [CnD] help with ingredient tamale pie > > > If you're using canned or bouillon chicken broth, you don't necessarily > have to add salt. > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of leverenz > Sent: Tuesday, November 10, 2009 3:42 PM > To: c n d > Subject: [CnD] help with ingredient tamale pie > > > Hi, > I am making a recipe in a couple of hours that calls for a cornmeal > topping but I do not have the amount of salt so I need some ideas of > about how much since I don't use cornmeal all that much the recipe is > calling for 2 cups of chicken broth, 2 cups of water and 1-1/2 cups > cornmenal and salt? how much do ya think? thanks > Dee > > Any idiot can face a crisis; it is this day-to-day living that wears you > out.. Anton Chekhov > > Scanned by the Barracuda Spam Firewall at CPWS Broadband > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > Scanned by the Barracuda Spam Firewall at CPWS Broadband > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
