Beef Chili Tamale Pie Recipe

Beef Chili Tamale Pie


Cornbread Topping:

1 glass corn dinner

1-1 pound bundle solidified corn, defrosted

1 glass buttermilk

2 eggs

3 tablespoons vegetable oil or bacon drippings

1 tablespoon sugar

1 clove garlic, minced

1/2 teaspoon salt

1/2teaspoon heating powder

1/2 teaspoon heating pop

8 oz Co-Jack, Monterrey Jack or cheddar, destroyed and isolated in three sections

1/2 teaspoon bean stew powder

Vegetable and Bean stew Sauce

2 teaspoons olive oil

1/2 onion, slashed fine

1 little red ringer pepper, seeded and hacked fine

1 poblano or pasilla pepper, seeded and slashed fine

1 little tomatoes, seeded and diced

1/2 teaspoon salt

2 glasses Texas Meat Stew without beans

Preheat broiler to 375 degrees. Heat olive oil in a huge cast-iron dish over medium high temperature. At the point when the oil starts to sparkle, include the peppers, onion, tomatoes and salt and cook until all the vegetables are delicate and starting to tan around the edges, around 10 minutes.

While the vegetables are cooking heartbeat the corn in a sustenance processor a few times until it is cleaved, however not pureed.

In a vessel, join the corn feast, sugar, garlic, salt and preparing powder in a medium dish. In an alternate vessel consolidate the corn, buttermilk, garlic, eggs and oil. Add the wet fixings to the dry fixings and crease in 1/3 of the cheddar.

Utilize a blender or sustenance processor to mix the vegetables up into a smooth glue.

Come back to skillet and include bean stew. Bring mixture up to a stew then expel from the high temperature.

Spread 1/3 of the destroyed cheddar over the chili.then equitably spread the cornbread hitter outrageous.

Blend the bean stew powder with the last 1/3 of the destroyed cheddar and sprinkle over the highest point of the cornbread hitter.

Heat for 35-40 minutes, or until the highest point of the dish is equitably tan and the middle of the meal springs back when gently touched.