Terri and I have had friends over for dinner and they all liked the pie.
Gene
Tamale Pie
Filling:
1.5 lbs ground beef* 1 lg onion, diced
3 cloves garlic, crushed 1 C. frozen corn
1 tsp. chili powder 2 C. enchilada sauce
1 jalapeno seeded & diced 1/2 tsp. fresh ground pepper
Crust:
2 & 1/2 C. white cornmeal 2 C. water
1 - 12 oz can evap. milk
1 bag of dried corn husks. Determine how many you need to have a layer on the bottom of the skillet & also to top the tamale pie. Bring a large pot of water to boil, turn off & submerge husks. Allow them to rehydrate while you prepare the rest of the tamale pie.
*you can use half ground beef & half Jimmy Dean HOT sausage whichever flavor you prefer.
Brown ground beef & drain any excess grease off. Add the onions, garlic, jalapeno, chili powder & pepper. Saute till veggies are wilted. Add the enchilada sauce & let simmer while you prepare the crust.
For the crust, stir cornmeal into the liquid. Bring to boil & cook about 5 minutes till thick. Set aside 2 cups of the cornmeal mixture.
Grease a 12" cast iron skillet extremely well, bottom & up the sides. Layer corn husks on the bottom. Spread the cornmeal mixture on the bottom & up the sides of the skillet (do not use the reserved portion as this goes on top of the tamale pie). Bake @ 425 degrees F. for 10 minutes. Remove from oven & cool for about 5 minutes. Top w/ meat mixture, spread remaining 2 cups of cornmeal mixture on top. Use the remaineder of your cornhusks to cover the top of the tamale pie. Cover skillet with heavy duty aluminum foil and crimp down to prevent any steam from escaping. Bake 20 - 25 minutes. Crust should test well done. Remove the top layer of corn husks to test for doneness. Place skillet back in oven & brown the top crust about 5 minutes.
Sprinkled 1/2 C. grated cheese on top, bake 5 minutes till melted. When serving, cut into wedges & remove from skillet (DO NOT include the corn husks, as they are only there to enhance the corn flavor).
This will serve 6-8 people.
Tamale Pie
Filling:
1.5 lbs ground beef* 1 lg onion, diced
3 cloves garlic, crushed 1 C. frozen corn
1 tsp. chili powder 2 C. enchilada sauce
1 jalapeno seeded & diced 1/2 tsp. fresh ground pepper
Crust:
2 & 1/2 C. white cornmeal 2 C. water
1 - 12 oz can evap. milk
1 bag of dried corn husks. Determine how many you need to have a layer on the bottom of the skillet & also to top the tamale pie. Bring a large pot of water to boil, turn off & submerge husks. Allow them to rehydrate while you prepare the rest of the tamale pie.
*you can use half ground beef & half Jimmy Dean HOT sausage whichever flavor you prefer.
Brown ground beef & drain any excess grease off. Add the onions, garlic, jalapeno, chili powder & pepper. Saute till veggies are wilted. Add the enchilada sauce & let simmer while you prepare the crust.
For the crust, stir cornmeal into the liquid. Bring to boil & cook about 5 minutes till thick. Set aside 2 cups of the cornmeal mixture.
Grease a 12" cast iron skillet extremely well, bottom & up the sides. Layer corn husks on the bottom. Spread the cornmeal mixture on the bottom & up the sides of the skillet (do not use the reserved portion as this goes on top of the tamale pie). Bake @ 425 degrees F. for 10 minutes. Remove from oven & cool for about 5 minutes. Top w/ meat mixture, spread remaining 2 cups of cornmeal mixture on top. Use the remaineder of your cornhusks to cover the top of the tamale pie. Cover skillet with heavy duty aluminum foil and crimp down to prevent any steam from escaping. Bake 20 - 25 minutes. Crust should test well done. Remove the top layer of corn husks to test for doneness. Place skillet back in oven & brown the top crust about 5 minutes.
Sprinkled 1/2 C. grated cheese on top, bake 5 minutes till melted. When serving, cut into wedges & remove from skillet (DO NOT include the corn husks, as they are only there to enhance the corn flavor).
This will serve 6-8 people.