Pastel de Tamal (Tamale Pie)
Serves 6
| 1 lb | ground beef |
| 1 cup | onion -- chopped |
| 2 cups | green pepper -- chopped |
| 8 oz | Arriba! Chipotle Salsa |
| 1 can | corn -- drained |
| 1/2 cup | olives -- pitted, chopped |
| 1 | clove garlic -- minced |
| 1 tbsp | sugar |
| 1 tsp | salt |
| 3 tsp | chili powder |
| 6 oz | processed American cheese -- shredded |
| 3/4 cup | yellow cornmeal |
| 1/2 tsp | salt |
| 2 cups | cold water |
| 1 tbsp | butter or margarine |
Cook meat, onion, and green pepper in a large skillet until meat is lightly browned and vegetables are tender.
Stir in Arriba! Chipotle Salsa, corn, olives, garlic, sugar, the 1 teaspoon salt, chili powder and pepper.
Simmer 20 to 25 minutes, or until thick.
Add cheese; stir until melted.
Turn into greased 9x9x2-inch baking dish.
Stir conrmeal and 1/2 teaspoon salt into cold water, cook, stirring constantly, until thick.
Add butter or margarine; mix well.
Spoon over hot meat mixture.
Bake casserole in moderate oven (375 degrees) about 40 minutes.
