Monday, July 13, 2015

Mexicali Hamburger Pie (Tamale Pie)

Mexicali Hamburger Casserole  (Tamale Pie)

Better Homes and Gardens Annual Recipes 2008


Vacation time is over and it time to stop playing. Time to focus on cooking for my blog. My apologies for my late submission but here we go.

Everybody knows that Tuesday is Taco Tuesday. However in our house, I get a little tired of having tacos every Tuesday. I'm always trying to look for something new to give a little extra twist on that special day. I came across this recipe in the Better Homes & Gardens cookbook where they were creating two types of casseroles, one was a time-tested traditional recipe and the other was for a casserole with a modern twist. I decided to go for the old-school version. What shocked me the most with this recipe is the fact that not only have I never made this before but how simple and easy this was to make.
Tamales have been traced back to the Ancient Mayans. They are traditionally wrapped with a corn husk and steamed. The corn husk is discarded prior to eating. This minor detail was omitted the first time I ate a tamale. Needless to say, I was not impressed, LOL

Mr. Cookbook Queen and I both agree it needs some more seasoning. Feel free to spice it up with a little taco seasoning, cayenne pepper, smoked paprika or a dash of cumin.

Enjoy!

I apologize for photo quality. I decided to play with my professional camera. It seems I take better natural outdoor shots than food, so far!



11/2pounds lean ground beef
1 15 ounce can Mexican-style diced tomatoes
11/2 cups frozen whole kernel corn, thawed
1/2 cup plus 2 tablespoons finely shredded Mexican cheese blend
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 1/4 teaspoon baking powder
1 egg, beaten
2/3 cup milk
2 tablespoons cooking oil



Preheat oven to 350°F. In a 12 inch skillet cook and brown beef; drain off fat. Stir in undrained tomatoes and one cup of the corn; heat through. Transfer to a greased 2 quart baking dish. Sprinkle with 1/2 cup of cheese.


For cornbread topping, and a medium bowl combine flour, cornmeal, sugar, baking powder, and half teaspoon salt. Stir in egg, milk, and oil. Evenly spread on beef mixture. Sprinkle remaining 2 tablespoons cheese. Bake, uncovered, 30 minutes or until topping is set. Let stand five minutes.




1 comment:

  1. What about the rest of the corn? Put it in the cornbread?

    ReplyDelete