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April 2, 2009

Tamale Casserole

3 cups water
3 1/2 tsp salt
1 cup yellow cornmeal
2 Tbsp shortening
1 medium onion, chopped
1 small green bell pepper, chopped
1 lb ground chuck
1/2 tsp chili powder
4 medium tomatoes, sliced
1 1/2 cups grated sharp cheddar cheese

In a large saucepan, bring the water to a boil with 1 1/2 teaspoons salt, and slowly stir in cornmeal, stirring constantly. Continue cooking over low heat, stirring often, until thick, about 10 minutes. Remove from heat.

Melt shortening in a large skillet and cook onion and green pepper over low heat until tender. Add in ground chuck and continue cooking until meat is browned. Stir in chili powder and remaining salt. Remove from heat.

Preheat oven to 375° F. Spread half the cornmeal mixture on the bottom of an 8 x 13 x 2 inch baking dish. Cover this with the meat mixture and sprinkle with half the cheese. Top with tomato slices. Repeat. Bake for 25 minutes or until cheese is bubbly.