Mama Pat's Tamale Pie Casserole

Mama Pat's Tamale Pie Casserole is full of goodies and cheese that makes it a real treat.

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Ingredients:

• 1/4 cup olive oil
• 3/4 lb ground beef, 85% lean
• Dice the next six ingredients:
• 1 medium onion
• 3 cloves garlic
• 1 rib celery
• 1/2 large or 1 medium red bell pepper
• 1/2 large or 1 medium green bell pepper
• 1/2 or 1 medium yellow bell pepper
• 1 medium carrot, grated
• 1 28 oz can diced tomatoes
• 1 15 oz can whole kernel corn, do not drain
• 1 dry weight 6 oz can whole medium olives cut in half, reserve 12 for garnish
• 2 tbsp nicely rounded chili powder
• 2 nicely rounded tsp ground cumin
• 1 capful Mrs. Dash original seasoning
• 1/2 to 3/4 cup cornmeal
• Salt and pepper to taste
• 1 1/2 cup grated Monterey Jack cheese, separated
• 1/2 cup grated sharp cheddar cheese,
• 1 cup Parmesan cheese, freshly grated, separated
• 1 cup cornmeal
• 2 1/4 cups boiling water
• pinch salt or to taste

Method

Heat 1 1/2 tbsp olive oil in large skillet or large pot. Add ground beef, breaking up as you stir. Continue stirring until meat is no longer pink. Remove from skillet, and set aside. Add another 1 1/2 tbsp olive oil to skillet and heat. Add onions, saute until soft, add chopped garlic and continue to cook 30 seconds. Add all diced bell peppers and celery, stir to blend. Add grated carrot, tomatoes, corn, and meat to skillet and blend with vegetables. Bring to simmer, allow to cook for about 10 minutes; then add olives. This mixture will be slightly soupy, as mixture simmers, carefully sprinkle 1/2 cup cornmeal by tablespoon, over mixture, gently stirring to blend and prevent lumping. Continue to simmer until mixture begins to thicken, add more cornmeal if needed to obtain a creamy consistency. When slightly thickened, remove from heat and add 2/3 cup Monterey Jack cheese, 1/2 cup sharp cheddar cheese and 1/2 cup Parmesan cheese. Blend well and pour into prepared baking dish then set aside. Bring 2 1/4 cups water to boil, add salt to taste. To boiling water carefully sprinkle in 1 cup cornmeal, stirring constantly to prevent lumping. Bring back to boil, lower heat to medium and continue to cook until creamy and thick, stirring constantly to prevent sticking or scorching, but do not overcook. Remove from heat and add 1/4 cup grated Parmesan cheese, and 1/4 cup grated Monterey Jack cheese. Mix well and spoon over casserole mixture, smoothing over entire surface. Now sprinkle remaining 1/4 cup grated Parmesan cheese and 1/4 cup grated Monterey Jack cheese over cornmeal. Place in 350 degree preheated oven and allow to bake until bubbly and golden brown, about 35 to 40 minutes.

Notes:

Number of servings: 8 to 10 servings

Submitted By: Patricia Teter
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