Cowboy Hot Tamale Piebeef, casseroles, main dish, meats, mexican 1 1/2 lb lean ground beef 1 large onion, chopped 1 teaspoon garlic, minced 1 teaspoon seasoned salt 1 pkg chili seasoning mix 1 lb can of tomatoes 1 1/2 cup cooked whole kernel corn drained 3 1/4 oz can pitted black olives drained 1 cup yellow cornmeal 1 teaspoon salt 2 1/2 cup cold water 1/4 cup chopped canned pimiento 1 cup shredded cheddar cheese 1. Brown ground beef in skillet, breaking up meat with fork. 2. Add seasonings and tomatoes; simmer 5 minutes. 3. Stir in corn and olives. 4. Combine cornmeal, salt and water; cook, stirring, until thick. 5. Add pimento. 6. Line greased, shallow 2-quart baking dish with part of cornmeal mush. 7. Pour in beef mixture and make a border of remaining mush around edge of baking dish. 8. Bake at 350øF about 40 minutes. 9. Sprinkle with remaining cheese and bake 5 minutes longer. |
