Tamale Pie 1940's

Tamale Pie 1940's
Servings: 6 Prep 15 mins Cook 20 mins Bake 350°F 25 mins

Ingredients

  • 2 slices bacon, halved crosswise
  • 1 medium-sized onion, chopped
  • 1 clove garlic, chopped
  • 1 pound ground beef
  • 1 can (10.75 ounces) condensed tomato soup
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon paprika
  • 1 laarge sweet green pepper, cut into 5 rings
  • 8 large pimiento-stuffed olives, halved if desired
  • 1 can (15.25 ounces) whole corn kernels, drained
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • 1 egg, slightly beaten
  • 1 cup milk
  • 2 tablespoons butter, melted
  • 1 can (8 ounces) tomato sauce
  • 4 pimiento-stuffed olives, sliced

Make It

1. Heat oven to 350 degrees F.

2. Cook bacon in 10-inch nonstick ovenproof skillet over medium heat until crisp, 8 to 10 minutes. Remove bacon from skillet with slotted spoon to paper toweling to drain.

3. In bacon drippings in skillet, cook onion and garlic until slightly softened, 3 to 5 minutes. Add beef; cook, breaking up with wooden spoon, until meat is no longer pink, about 5 minutes. Stir in condensed soup, chili powder, 1/2 teaspoon salt and the paprika. Transfer to bowl.

4. In bottom of skillet off heat, arrange pepper rings, reserved bacon and whole (or halved) olives. Top with corn and then meat mixture.

5. Sift together flour, cornmeal, sugar, baking powder and remaining 1 teaspoon salt into a bowl.

6. Mix egg, milk and butter in small bowl. Pour into flour mixture; mix with fork until combined. Spread batter evenly over meat mixture.

7. Bake in 350 degree F oven for about 25 minutes or until top is golden and set. Remove from oven. Cover tightly; let stand 10 minutes.

8. Heat tomato sauce and sliced olives in small saucepan until heated through, 5 to 7 minutes.

9. Invert tamale pie onto serving platter. Cut into wedges. Serve with the tomato-olive sauce.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 523, Fat, total (g): 20, chol. (mg): 111, sat. fat (g): 8, carb. (g): 60, fiber (g): 5, pro. (g): 27, sodium (mg): 1804, Percent Daily Values are based on a 2,000 calorie diet.