So, she doesn't know that I'm doing this, but I don't think she's going to mind horribly.
My dear friend over at Just Me & My Baby Bug is a genius. Not only was she one of my supervisors for a job a had in college, but she is a graduate of Cal Poly Pomona, a sassy twenty-something year old lady, funny, and a great friend, but she happens to be a great single mom who has ideas and tricks to help me (a non-single mom to a dog) make it through my daily life.
For years we've been sharing food and recipes like her amazingly delicious peach cobbler (which I am addicted to!) to my salmon mold that I learned how to make from one of my best friend's mothers. Momma Bug & I love food!
So when I saw this recipe on her blog, I just had to share it and try it. I've brought it back here for you all to try! I'm gonna give this a try soon and I'll post picture and step by step instructions as soon as we've eaten it!
1 cup off ground beef or meatless crumble
1 cup chopped onion
1 large green bell pepper, chopped
1 cup chopped (minced) mushrooms (optional but i use them)
1 large can (15 ounces) spicy tomato sauce (el pato in 7.5 ounces little cans is perfect)
1 large can (28 ounces) tomatoes, cut up
Serrano peppers (chopped) (i use up to three large ones but it is to ur taste)
1 can (16 ounces) whole kernel corn, drained
1 small can (4 ounces) sliced ripe olives
3 stalks of green onions sliced
2 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons chili powder
dash black pepper
1 cup grated Cheddar or Mexican blend cheese (this is optional and u can use soy cheese product works just as great u just need to make sure it will melt)
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1/2 teaspoon chili powder
1 tablespoon butter or margarine
1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)
2 stalks green onions (optional)
1/4 cup olives sliced (optional)
In large pot (like a spaghetti pot, because all the liquids and veggies will turn out to be a 6 cups of filling probably if not more). Brown meat or soy crumble with a tablespoon of olive oil with onions, green pepper and mushrooms. Add tomato sauce, tomatoes, corn, olives, green onions, garlic, sugar, salt, chili powder and black pepper. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened. Add cheese; stir until cheese is melted. Set filling aside.
Note: the filling above normally makes two large Pyrex dishes. OR I split the filling make one Tamale pie and freeze the other half of the filling for later use.
You might have to repeat these steps to make more or the cornmeal crust depending on how big your dish is and how thick you make the crust on bottom and top. But the steps above should make enough for a top and bottom of 1/2 of the filling you make.
In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling. Bake at 375° for 45 minutes. If desired, sprinkle 1/2 cup cheese over the crust about 5 minutes before casserole is done.