well it looks good in the oven.
and made enough for 4 or 5 meals.


TAMALE PIE
(By: Laura Holmes - My Mom)
Serves 4 (For more than four, increase recipe for each additional 4
people and baking time)

INGREDIENTS:

2 - lbs. ground hamburger
1 - small can tomato sauce (8 oz.)
1 - 14-15 oz. can stewed tomatoes rotel style (do not drain)
1 - 15-16 oz. can whole kernel corn (do not drain)
1 - large white onion - diced small
1 - large can medium or large pitted black olives (drain off all juice)
*forget this, replaced by next line*
1 - can green chiles (small can)
1 - cup yellow corn meal
1 - tsp. garlic salt* replaced with 1 tsp garlic puree
1 - tsp. onion salt* replace with 1/2 tsp onion powder (not used)
2 - tbs. chili powder
1 - tsp. ground black pepper
- salt to taste if required

Shredded mild cheddar cheese (enough to cover top of tamale pie to your
liking)

1 - 9x13 rectangular baking dish or med. size casserole dish
(it's best to spray dish well with Pam to prevent sticking).

PREPARATIONS:

1. In a large skillet, crumble hamburger and brown until done.
2. Add diced onions, garlic salt*, onion salt*, chili powder and black
pepper. *powder not salt*
2. Simmer until onions are clear.
4. Add tomato sauce, stewed tomatoes, corn and corn meal.

5. Add olives and mix well, then and pour into baking dish.* Since I
hate olives forget these*
5. Add Green Chiles, Taste and adjust spices (you may need salt), mix
well and pour into the prepared baking dish

6. Place in 375F preheated oven for 30 minutes (or until bubbling
around edges).
7. Remove from oven and spread shredded cheese all over the top.
8. Return to oven until cheese is fully melted and lightly browned.
9. Remove from oven and let stand for at least 10 minutes to set up.

Serves 6-8 people, medium servings. Serve with steamed tortillas or
crackers if desired. For larger servings,
just double recipe.

Variations/Substitutions:

If you prefer to use garlic powder or onion powder, cut amount in half
(i.e., ½ tsp.).
You may add cilantro, parsley or celery to your liking. Hot peppers may
also be added to your liking.
White pepper may be used in place or black pepper.

Enjoy!


--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

On 2004-06-13, hahabogus > wrote:
> 1 - large can medium or large pitted black olives (drain off all juice)
> *forget this, replaced by next line*

Oooooohh ...I'm sorry. Wrong answer.

Without the olives, you only have mockery tamale pie.

nb
--
Be considerate of others and
trim your posts. Thank you.

>From: hahabogus lid

>well it looks good in the oven.
>and made enough for 4 or 5 meals.
>
>
>TAMALE PIE
> (By: Laura Holmes - My Mom)
> Serves 4 (For more than four, increase recipe for each additional 4
>people and baking time)
>
> INGREDIENTS:
>
> 2 - lbs. ground hamburger
> 1 - small can tomato sauce (8 oz.)
> 1 - 14-15 oz. can stewed tomatoes rotel style (do not drain)
> 1 - 15-16 oz. can whole kernel corn (do not drain)
> 1 - large white onion - diced small
> 1 - large can medium or large pitted black olives (drain off all juice)
>*forget this, replaced by next line*
> 1 - can green chiles (small can)
> 1 - cup yellow corn meal
> 1 - tsp. garlic salt* replaced with 1 tsp garlic puree
> 1 - tsp. onion salt* replace with 1/2 tsp onion powder (not used)
> 2 - tbs. chili powder
> 1 - tsp. ground black pepper
> - salt to taste if required
>
> Shredded mild cheddar cheese (enough to cover top of tamale pie to your
>liking)
>
> 1 - 9x13 rectangular baking dish or med. size casserole dish
> (it's best to spray dish well with Pam to prevent sticking).
>
> PREPARATIONS:
>
> 1. In a large skillet, crumble hamburger and brown until done.
> 2. Add diced onions, garlic salt*, onion salt*, chili powder and black
>pepper. *powder not salt*
> 2. Simmer until onions are clear.
> 4. Add tomato sauce, stewed tomatoes, corn and corn meal.
>
> 5. Add olives and mix well, then and pour into baking dish.* Since I
>hate olives forget these*
> 5. Add Green Chiles, Taste and adjust spices (you may need salt), mix
>well and pour into the prepared baking dish
>
> 6. Place in 375F preheated oven for 30 minutes (or until bubbling
>around edges).
> 7. Remove from oven and spread shredded cheese all over the top.
> 8. Return to oven until cheese is fully melted and lightly browned.
> 9. Remove from oven and let stand for at least 10 minutes to set up.
>
> Serves 6-8 people, medium servings. Serve with steamed tortillas or
>crackers if desired. For larger servings,
> just double recipe.
>
> Variations/Substitutions:
>
> If you prefer to use garlic powder or onion powder, cut amount in half
>(i.e., ½ tsp.).
> You may add cilantro, parsley or celery to your liking. Hot peppers may
>also be added to your liking.
> White pepper may be used in place or black pepper.
>
> Enjoy!

I don't agree with the replacement of white pepper to black pepper. Everyone on
the planet should toss out white pepper ceptin for those Cajuns who refuse to
let the flavors of their food shine through the heat rather than dissolve the
taste buds with white pepper.

Otherwise, your recipe sounds precisely like the tamale pie my mom made for our
family and friends back in the 60's.

Mom also made an interesting snack back in the 60's (pre-hot pockets) called
Hasty Hots.

1 pound grated cheddar cheese
1 large onion sauteed
1 can sliced Lindsey Olives
1 can Las Palmas Chili Sauce

She'd mix this combo up and stuff hard rolls through a slit she cut in the
roll. Wrap the rolls up in foil and bake for 20 minutes.

Ellen

hagabogus tells of....
>tamale pie...first try at this casserole
You and I were both first-timers with a tamale pie today. I went
surfing to find something I'd not made before to use up canned corn and
the slightly over one pound of ground beef needing attention. Along
with the "plain" tomato sauce I didn't have but one small can of an
Italian one, no whole tomatoes, but I did have an abundance to Trader
Joe's Marinara to use. Snatching from you, next time I will just stir
the cornmeal into the tomato mix, as I did enjoy the texture and flavor,
but the little "globs" of cornmeal mix atop the (six serving size)
casserole stayed looking thoughtless. I also did not have olives and
used a can of Ortega chopped chili. Plus I had plenty of sharp cheddar
for both inside, as well as atop each serving. I've had my fill, and
yet another five servings awaits individual freezing for some other lazy
days.

Picky ~JA~

(Richard's ~JA~) wrote in news:10036-40CCDF77-
:

>
> hagabogus tells of....
>>tamale pie...first try at this casserole
> You and I were both first-timers with a tamale pie today. I went
> surfing to find something I'd not made before to use up canned corn and
> the slightly over one pound of ground beef needing attention. Along
> with the "plain" tomato sauce I didn't have but one small can of an
> Italian one, no whole tomatoes, but I did have an abundance to Trader
> Joe's Marinara to use. Snatching from you, next time I will just stir
> the cornmeal into the tomato mix, as I did enjoy the texture and flavor,
> but the little "globs" of cornmeal mix atop the (six serving size)
> casserole stayed looking thoughtless. I also did not have olives and
> used a can of Ortega chopped chili. Plus I had plenty of sharp cheddar
> for both inside, as well as atop each serving. I've had my fill, and
> yet another five servings awaits individual freezing for some other lazy
> days.
>
> Picky ~JA~
>
>

Actually mine was rather tasteless....needs salt and more or stronger chili
powder.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.