Baked Tamales

Title:
Baked Tamales

Yield:
8 Servings

Categories:
Mexican




Ingredients:





     2 lb Ground beef


     1 cn Tomatoes (14 oz)


     2 tb Chili powder


          -OR


     5 ts Ground ancho (pasilla) chile


          -PLUS


     1 ts Cumin


          -AND


   1/4 ts Cinnamon


     1    Garlic clove, crushed


     1 ts Salt


     1 c  Black olives





------------------------------CORN
MEAL DOUGH------------------------------


     4 c  Corn meal


     2 ts Salt


     8 c  Water


     2    Eggs, well beaten


     4 tb Butter





 An early stage in the developent of the deep-dish tamale pie, with the


 real turn-of-the-century flavor. Recipe by Mrs. Bertha S. Morris, from


 "The Los Angeles Times Cookbook Number Three" (1908).


 


 In skillet, saute beef in pan until brown. Add tomatoes, chili powder,


 garlic, salt and olives. Cook 15 minutes.


 


 Grease 9x13" baking dish and line bottom with 1/2 Corn Meal Dough. Add


 meat mixture and cover with remaining 1/2 Corn Meal Dough. Bake 20


 minutes at 325'F. or until browned.


 


 Each serving contains about: 578 calories; 1,213 milligrams sodium;


 132 milligrams cholesterol; 28 grams fat; 57 grams carbohydrates; 23


 grams protein; 1.24 grams fiber.


 


 CORN MEAL DOUGH:


 


 Add corn meal and salt to water in pot. Bring to boil and cook over


 medium heat until thick, 5-10 minutes. Add eggs and butter. Stir well.


 


 From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip