Recipe: Texas Tamale Pie from 1955 (with ground beef filling, cornmeal crust)

TEXAS TAMALE PIE FROM 1955

FOR THE TOPPING:
1 (8 oz) can tomato sauce
2 1/2 cups water
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 cup yellow cornmeal
1 cup cold water

FOR THE FILLING:
1 tablespoon bacon drippings
1/2 cup chopped onions
1 pound ground beef
1 (20 oz) can tomatoes, drained
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon pepper

TO PREPARE THE TOPPING:
To make cornmeal mush for topping, mix together the tomato sauce, 2 1/2 cups water, 1 1/2 teaspoons salt and cumin in a saucepan; bring to a boil. Mix cornmeal with 1 cup of cold water. Pour into boiling liquid, stirring constantly. Cook over moderate heat until thickened, stirring often. Cover; continue cooking over low heat 10 minutes or longer. Let cool slightly.

Line bottom and sides of a 2 quart casserole dish. Save some cornmeal mush for topping.

TO PREPARE THE FILLING:
Heat bacon drippings in a large skillet; add chopped onion and ground beef. Cook until meat has lost its red color, mashing with a fork to separate into crumbles.

Add drained tomatoes, chili powder, 1 teaspoon salt and pepper. Simmer about 10 minutes.

TO BAKE TAMALE PIE:
Pour filling into cornmeal mush lined casserole. Top with remaining cornmeal mush.

Bake in a moderate oven (350 degrees F) about 45 minutes.

Makes 6 servings.
Source: Meriden, CT Record, Nov 4, 1955