| MABEL'S DINNER
PLACE
|
|
TAMALE PIE
|
| INGREDIENTS
|
5 large "XLNT" tamales - or
substitute.
1 can chili con carne without beans.
2 cans whole kernal corn - drained.
2 cans tomato soup - undiluted.
2 cans sliced black olives.
| 1 - 1 1/2 pounds ground
beef.
1 onion.
1 pound grated cheddar cheese.
2 eggs.Salt and pepper to
taste.
|
| INSTRUCTIONS
|
Brown ground beef - salt and
pepper to taste - drain off grease and discard.
Dice the onion and brown in a skillet with a little oil.
Assemble in a pot, mix well and place on stove to heat:
:: Browned meat.
:: Browned onion.
:: Can of chili con carne.
:: 2 cans of corn.
:: Sliced black olives.
Slice the tamales in half, lengthwise.
Using a 9 x 13 baking dish, glass (ceramic or stainless steel preferred) assemble as follows:
:: Layer 1/2 of the tamale slices on the bottom of the dish.
:: Place 1/2 of the warm mixture from the cooking pot over the top of the tamales and smooth
out.
:: Layer 1/2 of the cheddar cheese on top of the mixture.
:: Layer the other 1/2 of the tamales on top of the cheddar cheese mixture.
:: Place the remaining 1/2 of the warm mixture from the cooking pot over the top of the tamales
and smooth out.
Combine the eggs and tomato soup and pour evenly over the top of the last layer of the
mixture.
Spread the remaining 1/2 of the cheddar cheese on top of the soup mixture.
Place in a pre-heated 350 degree oven.
Bake for 1 hour.
|
END OF THIS RECIPE BY MABEL
HAND
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