It’s the week after thanksgiving.  It’s dinner time.  Turkey has been served as leftovers, soup, sandwiches, casseroles. . . . . and now the family is begging for SOTT (something other than turkey) for dinner.

If you still have leftover turkey, cut it into small pieces and pack it, in freezer-safe containers in 2 cup amounts. . . for future dinners. . .and store it away in the freezer.  In a few weeks, the family will have gotten over all-things turkey, and you can pull it out and use it then. . .

But for now, SOTT – aka – ABT (anything but turkey) is high on the request list.

It might be time for a simple comfort food meal.  As a child, this dish, Tamale Pie, was near the top of the comfort food chart – right up there with mac and cheese.  It is simple, warming, and the spiciness can be determined by you.  Topped with a cooked cornmeal mush – similar to polenta, it is simply comfort on a plate – and a nice change from turkey, stuffing, potatoes. . . .you get the picture.  Served up with fresh greens, it is the stuff that sweet dreams are made of.

As with all casseroles, you are only limited by your imagination – and the likes/dislikes of those you cook for.

It can easily be made ahead and baked later in the day. . . just be sure to bring it to room temperature before baking – or bake for 1 hour, covering with foil for the first 45 minutes.  It also does well in the crock pot – just cook on low for 3-4 hours – depending on your slow cooker.

However you make it, make it soon.  Your family will thank you.

Enjoy,

Kathy

Tamale Pie

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Servings 6 servings

Ingredients

  

• 1 lb ground beef
• 1 cup chopped onion
• 1 cup chopped green pepper opt
• 2 8-ounce cans tomato sauce
• 1 12-ounce can whole kernel corn drained (or 1 ½ cups frozen corn)
• 1/2 cup pitted ripe olives chopped
• 1 clove garlic minced
• 1 tablespoon granulated sugar optional
• 1 teaspoon salt
• 2 - 3 teaspoons chili powder
• dash pepper
• 6 ounces sharp Cheddar cheese, shredded
• 3/4 cup yellow cornmeal
• 1/2 teaspoon salt
• 2 cups cold water
• 1 tablespoon butter

Instructions

 

• Cook meat, onion, and green pepper in a large skillet til meat is lightly browned and veggies are tender.
• Stir in tomato sauce, corn, olives, garlic, sugar, 1 teaspoon salt, chili powder, and pepper.
• Simmer 20 – 25 minutes, or until thick. If in a hurry toss a tablespoon of cornmeal into the mixture.
• Stir some of the cheese into the mixture and turn into a greased 9x9x2 baking dish.

For the Cornmeal topping

• In a medium sauce pan, stir cornmeal and ½ tsp. salt into cold water. Cook and stir til thick.
• Add butter, mix well and spoon over hot meat mixture.
• Top with remaining cheese.
• Bake casserole in a moderate oven (375º) for about 40 minutes. Makes 6 servings.