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Southwest Tamale Pie

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By Linda Everett

Posted July 23rd, 2007

This article is reprinted with permission from Retro Pies: A Collection of Celebrated Family Recipes, by Linda Everett, (2003, Collectors Press)

Retro Pies: A Collection of Celebrated Family Recipes

Servings:	6
Author Notes:	The word "tamale" originated as "tamalli" in the Aztec language. When the conquistadors arrived in Mexico City, known as Tenochtitlan to the Indians, they fell for the Aztec cuisine and took it back to Spain. Many Mexican dishes came to the country as Spanish when, in fact, they originated with the native Indians.
Ingredients:	3 cups water 3 1/2 teaspoons salt 1 cup yellow cornmeal 2 tablespoons shortening 1 medium onion, chopped 1 small green bell pepper, chopped 1 pound ground chuck 1/2 teaspoon chili powder 4 medium tomatoes, sliced 1 1/2 cups grated sharp cheddar cheese, or try one of the Mexican varieties
Instructions:	In a large saucepan, bring the water to a boil with 1 1/2 teaspoons salt, and slowly stir in cornmeal, stirring constantly. Continue cooking over low heat, stirring often, until thick, about 10 minutes. Remove from heat. Melt shortening in a large skillet and cook onion and green pepper over low heat until tender. Add in ground chuck and continue cooking until meat is browned. Stir in chili powder and remaining salt. Remove from heat. Preheat oven to 375° F. Spread half the cornmeal mixture on the bottom of an 8 x 13 x 2 inch baking dish. Cover this with the meat mixture and sprinkle with half the cheese. Top with tomato slices. Repeat. Bake for 25 minutes or until cheese is bubbly.