{"id":186,"date":"2011-05-22T15:29:36","date_gmt":"2011-05-22T20:29:36","guid":{"rendered":"http:\/\/www.outdoorcookingworld.com\/OutdoorCookingBLOG\/?p=186"},"modified":"2016-09-07T09:21:26","modified_gmt":"2016-09-07T16:21:26","slug":"tamale-pie","status":"publish","type":"post","link":"http:\/\/www.outdoorcookingworld.com\/?p=186","title":{"rendered":"Tamale Pie"},"content":{"rendered":"

Tamale pie is the kind of pie I like to see on the outdoor buffet table. That, and apple pie and cherry pie and blueberry pie and pumpkin pie, and so on.<\/strong><\/p>\n

INGREDIENTS:
\n1 – 1\/2 pounds ground beef
\n1 cup chopped onion
\n2 cloves garlic, minced
\n2 (10 ounce) cans of red enchilada sauce
\n1 cup whole kernel corn
\n1 (2 ounce) can sliced black olives, drained
\n2 teaspoons salt, reserve 1 teaspoon
\n2 – 1\/4 cups cornmeal
\n2 cups water
\n1 (12 ounce) can evaporated milk
\n1\/2 cup diced green chili peppers
\n1\/2 cup shredded Cheddar cheese
\n2 fresh jalapeno peppers, sliced into rings<\/p>\n

DIRECTIONS:
\nFor filling: In a large skillet over medium high heat, combine the ground beef, onion and garlic and saute for 5 to 10 minutes, or until beef is browned. Drain any excess fat and stir in the enchalada sauce, corn, olives and salt. Preheat oven to 425 degrees F (that’s 220 degrees Celsius).<\/p>\n

For crust: In a separate medium saucepan over medium heat, combine the cornmeal, water, evaporated milk and salt. Heat for 5 to 7 minutes, stirring frequently, until thickened. Stir in green chile peppers, then remove 2 cups of the cornmeal mixture and reserve in a separate bowl for later. Keep covered tightly.<\/p>\n

Spread the remaining cornmeal mixture from the saucepan in the bottom of an 8 x 12-inch baking dish. Bake at 425 degrees F (or 220 degrees Celsius) for 10 minutes. Remove from oven and let cool on a wire pie rack.<\/p>\n

Spoon the meat filling onto the cooked cornmeal crust and spread reserved cornmeal mixture over the meat filling. Return to oven and bake at 425 degrees F (220 Celsius) for 15 to 20 minutes. Sprinkle with the cheese and bake for 5 to 10 minutes more.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tamale pie is the kind of pie I like to see on the outdoor buffet table. That, and apple pie and cherry pie and blueberry pie and pumpkin pie, and so on. INGREDIENTS: 1 – 1\/2 pounds ground beef 1 cup chopped onion 2 cloves garlic, minced 2 (10 ounce) cans of red enchilada sauce … Continue reading Tamale Pie<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[5,9,11],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p7S9UK-30","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/186"}],"collection":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=186"}],"version-history":[{"count":2,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/186\/revisions"}],"predecessor-version":[{"id":512,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/186\/revisions\/512"}],"wp:attachment":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=186"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}