MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kathy Pitts' Tamale Pie
Categories: Beef, Dinner pies
Yield: 4 Servings

MMMMM--------------------------FILLING-------------------------------
1 lb Lean chuck or round steak
5 cl Garlic; divided
14 1/2 oz Can beef broth
2 tb Bacon fat
1 sm Onion; chopped
1/2 Sweet green pepper; chopped
3 tb Chili powder; or to taste
1 tb Ground cumin
1/2 tb Dried oregano
1 c Canned tomatoes
1/2 c Corn; canned or frozen
12 Black olives;
- up to 14, pitted

MMMMM---------------------------CRUST--------------------------------
1 c Corn meal
2 ts Bacon fat
2 1/2 c Beef broth; plus the cooking
- liquid from the beef
Salt; to taste

Filling:

Place beef in a saucepan with two whole garlic cloves. Add half of
the beef broth and enough water to cover. Simmer until beef is very
tender, about 2 hours. Remove beef from broth, reserving broth. With
a fork or your fingers, finely shred beef.

In another saucepan, melt bacon fat. Add onion, garlic, and green
pepper and saute until tender but not brown, add chili powder, cumin,
and oregano and saute briefly. Add tomatoes, shredded beef, corn, and
olives. Allow to simmer over very low heat 15 to 20 minutes, if
mixture seems too thick, add a few tablespoons cooking broth from the
meat. Correct seasoning.

Crust:

Place corn meal, reserved beef broth, plus enough cooking liquid from
the beef to total 2-1/2 cups, in a heavy saucepan. Add bacon fat, and
salt to taste. Bring to a boil, stirring constantly. Reduce heat and
continue cooking, stirring constantly, until mixture is thickened.
Allow corn meal mixture to cool slightly. Butter a 5 to 6 cup baking
dish. Line the baking dish with about 2/3rds of the corn meal
mixture. Add filling. Cover filling with remaining corn meal mixture.
Dot the top with butter and bake in a pre-heated 400?F oven until
the top is nicely browned, about 40 to 45 minutes.

Recipe by Kathy Pitts

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