Ten Bears
New member
Ten Bears - Tamale Pie:
(1) 12" Dutch Oven
Crust Batter:
(1 1/2) cups yellow cornmeal
(1) can cream corn
(1 1/2) cups buttermilk
(2) eggs - beaten
(1/2) tsp baking soda
(1/2) tsp salt/pepper each
(1/2) cup olive oil - (I have been told bacon grease/"drippings" works great also)
Filling:
(1 1/4 - 1 1/2) pounds of your favorite ground meat - (I prefer that tough old buck I killed during hunting season).
(1) pound of cheddar cheese - grated
(2) Tblsps of cornmeal
(1) onion - chopped fine
(1) can corn (drained)
(1) can stewed tomatoes (drained)
(1) can olives (drained)
(1) can peppers (green chillis or jalapenos)
**(1) packet of your favorite taco seasoning.
Brown ground meat and drain the fat, add taco seasoning without the water, and mix well. In a large bowl mix meat, corn, peppers, tomatoes, and onion.
Cover bottom of Dutch Oven with the (2) Tblsps of cornmeal and heat until it starts to brown. While this is happening, mix your crust ingredients.
When the cormeal has browned (Oops, that should read - Spread the 2 TBlsps of cornmeal evenly across the bottom of the Dutch Oven and brown), remove from heat, pour 1/2 the batter into the bottom of the Dutch Oven and let stand 2 minutes. Next place 1/2 the cheese in the Dutch Oven, followed by the meat mixture. Drain the olives, and cover the top of the mixture with the olives. Pour the remaining batter over the olives.
Place Dutch Oven over 5-7 brickettes and place 14-18 brickettes on the lid. Cook for about 40 - 45 minutes.
Remove Dutch oven from heat, remove lid, place remaining cheese over pie and let it melt.
Serve.
This serves about 6-8 people.
(1) 12" Dutch Oven
Crust Batter:
(1 1/2) cups yellow cornmeal
(1) can cream corn
(1 1/2) cups buttermilk
(2) eggs - beaten
(1/2) tsp baking soda
(1/2) tsp salt/pepper each
(1/2) cup olive oil - (I have been told bacon grease/"drippings" works great also)
Filling:
(1 1/4 - 1 1/2) pounds of your favorite ground meat - (I prefer that tough old buck I killed during hunting season).
(1) pound of cheddar cheese - grated
(2) Tblsps of cornmeal
(1) onion - chopped fine
(1) can corn (drained)
(1) can stewed tomatoes (drained)
(1) can olives (drained)
(1) can peppers (green chillis or jalapenos)
**(1) packet of your favorite taco seasoning.
Brown ground meat and drain the fat, add taco seasoning without the water, and mix well. In a large bowl mix meat, corn, peppers, tomatoes, and onion.
Cover bottom of Dutch Oven with the (2) Tblsps of cornmeal and heat until it starts to brown. While this is happening, mix your crust ingredients.
When the cormeal has browned (Oops, that should read - Spread the 2 TBlsps of cornmeal evenly across the bottom of the Dutch Oven and brown), remove from heat, pour 1/2 the batter into the bottom of the Dutch Oven and let stand 2 minutes. Next place 1/2 the cheese in the Dutch Oven, followed by the meat mixture. Drain the olives, and cover the top of the mixture with the olives. Pour the remaining batter over the olives.
Place Dutch Oven over 5-7 brickettes and place 14-18 brickettes on the lid. Cook for about 40 - 45 minutes.
Remove Dutch oven from heat, remove lid, place remaining cheese over pie and let it melt.
Serve.
This serves about 6-8 people.
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