33
Submitted by ciao4293
"This casserole was found on the net in response to a post. It was from Lois Morgan of Rocklin. I have not made it yet, but it sounds delicious."
photo by aricci26 
- Ready In:
- 1hr 5mins
- Ingredients:
- 15
- Serves:
-
4-6
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ingredients
-
Crust
- 1 1⁄4 cups albers yellow cornmeal
- 1⁄2 teaspoon salt
- 1 1⁄2 cups Carnation Evaporated Milk
- 1 cup water
-
Filling
- 1 lb ground beef
- 1 clove garlic, finely chopped
- 1 cup chopped onion
- 1⁄4 cup chopped green bell pepper
- 1 cup cream-style corn
- 1⁄2 cup sliced black olives, drained
- 1 cup tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄3 cup shredded cheddar cheese
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directions
- For crust, combine the cornmeal, salt, evaporated milk and water in a small saucepan.
- Cook over medium heat, stirring frequently for 5 to 7 minutes or until thickened.
- Remove 1/2 cup, cover with plastic wrap.
- Spread the remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish.
- Cool for 2 to 3 minutes if necessary.
- Bake in preheated 425-degree oven for 10 minutes.
- Remove from heat.
- For filling, brown beef, garlic, onion and bell pepper in large skillet; drain.
- Add corn, olives, tomato sauce, chili powder, salt and pepper.
- Mix well.
- Spoon into cornmeal crust.
- Drop rounded teaspoons of remaining cornmeal mixture on top of meat, sprinkle with cheese.
- Return to oven and bake for 15 minutes.
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Reviews
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This was really Good!!!Because I have vegetarians as well as meat eaters, I used ground tofu. I also used Enchilada sauce over the tomato sauce and 1 can of green chili's. The Corn crust was lovely, soft and full of flavor. The topping and cheese made a lovely presentation, and the whole dish was full of flavor. My two oldest had their boyfriends over for dinner and they inhaled what would have been for lunch the next day. The next time I will make two recipes worth for dinner. Thanks for posting this recipe. Di
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I used just the Albers topping recipe portion as a substitute for another recipe calling for polenta. It turned out wonderfully delicious.!
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aside from making the cornmeal a bit too thick on the bottom (I will distribute evenly next time), this was a GREAT meal and was a hit at my house. I will def. make this again.
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I made this for a party where I needed to take a dish to pass and everyone loved it! We don't eat meat so I made it with some back beans, pinto beans, and a little tvp and vegetarians and meat-eaters all seemed to enjoy it. I forgot to mix in the black olives so I just put them on top after I took it out of the oven. I'll make double batch next time!
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Very good! I have made this twice now, once using ground beef as per the recipe and once using leftover chicken...excellent both ways!!!
see 28 more reviews
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Tweaks
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I used the crust recipe only from above recipe. Next I added , 1 c homemade enchilada sauce, 2 ½ c chopped turkey, 1 chopped red bell pepper,1 ½ c canned black beans, ½ c sliced black olive and 1 c. shredded cheddar cheese Spread it over partially baked corn meal. Top remaining corn meal mix then sprinkle with crushed corn chips and a hand full of shredded cheddar. Bake for 30 minutes. I served the Tamale Pie with shredded lettuce, chopped tomato, sour cream, crumbled coijita cheese and cilantro.
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Substitued:<br/>1 cup frozen corn for cream corn<br/>Enchilada sauce for tomato sauce<br/>No olives because I didn't have any<br/>Added about 1 tbs chopped jalape?o<br/>1 tsp cumin and would have added 1/4 - 1/2 tsp oregano if I had any<br/><br/>Placed into a deep dish pie pan and baked in oven for 15 minutes, cool for 5 minutes.<br/><br/>Results were really good. I'd make this again, but would use a slotted spoon when moving meat mixture to baking dish to eliminate the beef grease. Also I might change it up by making more cornmeal and substitute some meat with pinto or black beans. With bean substitute you could double or triple the recipe, stretch this dish, for a large church or school gathering.
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This was really good! I made a couple of substitutions: I used fat-free milk in place of the evaporated milk, a small can of enchilada sauce in place of the tomato sauce, and a can of diced green chilies. Having made those substitutions, I should have cut back on the chili powder because I'm cooking for three kids, and it was a bit too spicy for them. My husband and I loved it though!
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Good hearty casserole. Used the enchilada sauce as another reviewer recommended. Nest time will use a small can of diced green chiles instead of the green pepper. This casserole was even better the next day. Thanks for the recipe, Ciao.
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This didn't have much flavor. The only thing I left out was the olives. I will try it again using salsa instead of the tomato sauce.
see 2 more tweaks
RECIPE SUBMITTED BY
United States
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