Us Army Tamale Pie 1940s 1950s Recipes

Steps:

• In a large ski8llet, combine ground chuck, onion, and bell pepper.
• Cook over medium high heat, stirring occasionally, until beef is browned and crumbly.
• Drain well.
• Stir in enchilada sauce, tomato sauce, cumin, chili powder, and salt.
• Bring to a boil over medium heat.
• Reduce heat and simmer 20 minutes, stirring frequently.
• Stir in cheese. Set aside.
• Preheat oven to 350 degree F.
• Lightly grease a 10-inch cast-iron skillet.
• In a medium bowl, combine cornmeal MIX, cream-stye corn, optional green chiles, milk, oil and eggs, stirring until smooth.
• Stir in sugar and chili powder.
• Pour one-third of batter into skillet.
• Bake 10 minutes.
• Spoon meat mixture evenly over cornbread layer.
• Spoon remaining cornmeal batter evenly over meat mixture.
• Bake 35 to 40 minutes or until wooden pick inserted in center of cornb read comes out clean.
• Allow to set for about 10 mnutes before cutting into wedges.

Steps:

• 1. Combine onion, garlic, oil and butter in large turkey roaster pan (this will probably cover 2 stove burners). Simmer 15 minutes, stirring constantly.
• 2. Add diced tomatoes with juice, cream corn, eggs, cilantro, if using, milk, hamburger (pinch off in small bits and stir into mixture), chili powder(mixed with 1/2 cup water), polenta, cumin, chilis, olives, salt & pepper. Cook 10 minutes on top of stove, stirring constantly so mixture does not burn on bottom.
• 3. Transfer pan to oven and bake at 350° for 45 minutes uncovered. Let sit 10-15 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
• Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
• Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.

Steps:

• Sausage can be hot or mild.
• Combine all ingredients except corn meal, milk, and eggs in 5 or 6 quart pan.
• Cook over low heat for 10 minutes, stirring occasionally.
• Add corn meal, milk, and eggs.
• Cook an additional 15 minutes, stirring often, since it can stick.
• Pour into 2 greased (or sprayed) baking dishes (9x13 ish; this isn't critical; it can be in slightly smaller ones, but baking time may be slightly longer)
• Bake in 350 oven for about 30 minutes, until well set. Let sit for 5 minutes or so before cutting. Consistency should be just slightly less firm than cornbread.