I wanted to share a recipe by my friend Irene Ladd.  I haven’t tried this yet, but it looks delicious!!

TAMALE PIE

Ingredients:

1 tablespoon olive oil
1 cup chopped yellow onion
2 cloves garlic, finely minced
1 1/2 pounds lean shredded beef
1 (29 ounce) can tomato puree
1 small can of enchilada sauce
1 (15 ounce) can pinto beans, drained and rinsed
2 cups whole kernel corn (drained & rinsed)
1 (4 ouncez) can diced green chilies
1 package of chili seasoning
4 ounces shredded Monterey Jack and Cheddar Cheese

Directions:

Saute onions, and then add garlic last minute in olive or coconut oil.  Add the shredded beef and reduce heat.

Stir in tomato puree and enchilada sauce.  Simmer for 1 minute.  Add chili seasoning package. Stir and simmer for about 10 minutes on low.  Add in beans, corn, and green chilies; simmer while preparing Tamale crust.

Tamale Crust

Ingredients:

2 cups masa harina

½ cup salted butter, cold and diced into pieces

1 teaspoon baking powder

½ teaspoon salt

1 ½ cups hot water

Directions:

In a food processor or mixing bowl, mix together masa harina, baking soda, and salt; cut in butter.  The mixture will resemble coarse crumbs.  Stir in hot water.

Divide mixture into 8 Ramekin cups and add about 1/2 cup of chili mixture; top with cheese and bake for 30 minutes at 350 degrees.  Top with chopped green onions, chopped cilantro, and sour cream.

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