
Growin' up here in The South Tex- Mex became a staple of my diet, particularly Tamales. Tamales and pupusas at the holidays as you visit with friends; always a treat.
As I spent the day in the kitchen cookin' away I found myself muchin' on more cheese than I should. Each bite of Great Midwest cheese remindin' of summers past. To be expected with Great Midwest bein' artisan crafted in Wisconsin.
As my family munches through dinner rootin' and ravin' about how good it is I find myself grateful for Junior League and another recipe passed down.
Ingredients:
1 /4 lb Chorizo
1 lb ground beef
1 chopped yellow onion
1 chopped bell pepper
1/2 c chopped celery 2 1/12 cup blended tomatoes
1 1/4 cup kernel corn
2 t. chilli powder
1 t salt
1 t black pepper
Cup of water
1/2 cup of yellow cornmeal
|
1. Cook Chorizo in a skillet or cast iron.
2. Drain some of the fat and add in the ground beef. Cook until brown. 3. Drain some of the excess fat and add the onion, bell pepper, and celery and cook until they start to wilt. 4. Now, add in the corn, tomatoes as well as the chili powder and salt. Pepper.
5. Cover and simmer. For 10-15 minutes and while the skillet is simmerin' mix the cornmeal and water well in a bowl.
6. Slowly add the cornmeal mixture to the skillet and let thicken.
7. Grease a bakin' dish or ramekin. Gradually add the tamale to the bakin' dish and back at 350 for about 1 hour.
8. Layer the top of the Tamale Pie with the both Great Midwest Cheese and bake until cheese melts
Now you're ready to serve and enjoy.
|
Post a Comment
I respond to comments via email unless your email is unlisted. Then I'll respond via the blog. Thank y'all. Remember to always take the sweet tea!