Recipe: Tamale Pie with Corn Meal Mush or Corn Bread Topping (Quaker Oats, 1969)

TAMALE PIE WITH CORN MEAL MUSH

FOR THE MEAT FILLING:
1/2 cup chopped onion
1/3 cup chopped celery
1 tablespoon butter or margarine
1 pound ground beef
1 (1 pound) can tomatoes
1 (12 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
I teaspoon salt
1/4 teaspoon ground black pepper
FOR THE CORN MEAL MUSH:
2 cups water
1 cup Quaker Enriched Corn Meal
1 teaspoon salt
1 cup cold water

TO MAKE THE MEAT FILLING:
Lightly brown onion, celery and ground beef in margarine in large pan; drain off excess fat. Stir in remaining meat filling ingredients; simmer 10 minute, stirring Occasionally.

TO MAKE THE CORN MEAL MUSH:
Heat the 2 cups water to boil in large pan

Mix together corn meal, salt and the 1 cup cold water. Pour corn meal mixture into bailing water, stirring constantly. Cook until thickened, stirring frequently. Cover; continue cooking over low heat 10 minutes.

Spread mush evenly over bottom of greased 8 cup baking dish. Spread meat filling over mush.

Bake in preheated moderate oven (350 degrees F) about 30 minutes.

VARIATION:

TAMALE PIE WITH CORN BREAD TOPPING

Prepare meat filling from above recipe in a large kettle.

SIFT TOGETHER:
3/4cup Quaker Enriched Corn Meal
1/4 cup sifted all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
ADD:
1 egg
1/2 cup milk*
2 tablespoons vegetable oil or melted shortening

Spoon the corn bread batter over top of hot meat filing.

Bake in preheated hot oven (425 degrees F) 15 to 18 minutes.

*Reconstituted dry milk or diluted evaporated milk may be substituted for the fresh milk.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Budget Saving Recipes, The Quaker Oat Company, 1969