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| Tamale Casserole
2 medium onions
2 cloves garlic
1/4 cup of bacon fat
1 pound of chopped chuck
1 pound of Italian hot sausage
two 8 ounce cans of tomato sauce
one 16 ounce can of whole kernel corn, drained
12 green olives, sliced
2 teaspoons of chili powder
1 teaspoon of salt
freshly ground pepper to taste
1 1/2 cups of corn meal
6 cups of boiling, salted water
6 tablespoons of grated Jack cheese or Cheddar
2 tablespoons of butter |
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Chop the onions and garlic coarsely and fry in bacon fat until lightly browned. Add chopped beef. Remove sausage from casings and break up. Add to beef. Cook over medium heat, stirring with a fork, until beef has lost its red color. Ad tomato sauce, corn, olives and seasonings and simmer on low heat. Cook corn meal in boiling salted water 5 minutes, stirring constantly. Line the bottom and sides of a 4 quart casserole with the corn meal mixture, reserving enough to cover the top layer. Pour meat mixture into center of the casserole and top with corn meal mush. Sprinkle cheese over. Dot with butter. Bake in 350ºF. oven for 30 minutes or until brown on top. Serves 8
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