Sunday, October 30, 2011

Tamale Pie... nom nom!

Trust me to have things backwards...
Yeah... it may be "springtime" here in Australia, but to old American me... October means cooler weather, and good ol' "stick-to-your-ribs" kind of meals.

Which is why I said that I have things backwards... All you have to do is say the word "October" to me, and I'm suddenly yearning and salivating for my favorite Autumn foods. Or maybe that's "Autumnal"? Hey, I'm sure I don't know...
All I know for sure is that I get all organized, and go searching for the rubber boots and gloves and woolen scarves, and then I want to bake gingerbread men, and Almond Thumbprint cookies. In 80 degree heat.
Which is proof that I'm messed up.

So even though I've been here in Australia for 15+ years now, I still do the whole back ass-wards thing each and every year.
Like clockwork.
And... for the last few weeks, I've had a serious, serious hankering for spicy casserole type meals - but I've had a special craving for Tamales.
Which are impossible to find ready-made here, as are corn husks for making my own.

I will say that I did make some killer Chimichangas last week, (the Old Guy is addicted to them, and would happily eat them every night for a month - which is okay with me, just as long as he goes home to his own bed every night. Just sayin'...) but for tonight, I wanted something a little easier and less labor-intensive.

So I decided to fall back on that old Fall (springtime?) favorite... Tamale Pie.

Tamale Pie


~ 2 T. oil
~ 1 onion
~ 1 pepper
~ 2 cloves garlic, or more if preferred (which I do)
~ 1/4 cup chopped jalapeƱo pepper (optional for some, maybe... but not for me)
~ 1 pound ground beef,
~ 2 cups tomato pieces, canned or fresh, with juice
~ 2 cups corn kernels, fresh, canned or frozen (Iuse canned)

~1/2 cup of sliced olives (with a little more for garnish)
~ 1/2 cup beef broth or water
~ 1 t. chili powder, or to taste (which in my case means about a tablespoon)
~ 1 cup corn meal
~ 1 cup grated cheese (cheddar, jack, or Mexican Blend)
~ salt

Preheat oven to 350° F.

Chop onion, garlic and peppers.
Heat oil, and cook onion, garlic and pepper until softened ~ about 5 minutes or so.
Mix meat with 3/4 teaspoon salt, crumble and add to pan.
Cook and stir until the meat is done.
Add tomatoes, corn, olives, broth and chile powder.
Simmer together while preparing the corn meal.
Bring 2 cups water to a boil; slowly add corn meal, stirring vigorously to prevent lumping. (Mixture will be a little thick and gluggy.)
Add 1/2 teaspoon salt, or to taste.
Stir corn meal mixture into other ingredients and then place in a casserole dish or baking pan.
Sprinkle cheese over the top and bake for about 30 minutes.

And this is what you end up with:

Disclaimer: Not my pic - I have to admit that I found it online somewhere. I also have to admit that it looks a whole lot less messy than mine does, but you get the gist...


lou said...

Yummy!!!!!! Thanks for the recipe.

Roslyn said...

Last week I made my kids fave Mexican casserole, so it MUST be Fall, right? Even though it's still in the 80's here in Phx.I think I need to post the recipe too.
How are the plans coming along Katie?

Marjie said...

My food always looks messy. It's the flavor that matters, not the looks. It's definitely fall here. It was winter on Saturday and Sunday. I never thought I'd be thrilled for sunny and 45 weather in October!

Irregular Kiki said...

That looks so yummy...

Lovemy2Bugs said...

Gonna try this dish tonight! Looks to delicious, can't wait!


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