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 com
fort 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
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.
