Tamale Pie

Happy cows come from California, or so they say. I chuckle every time the commercial runs on my tv; my Momma on the other hand winces. Spendin' much of her childhood in Wisconsin, "Everyone knows happy cows come from the dairy state," she always says. Some of my favorite cheese comes from the Midwest, so I suppose this to be true. Growin' up spendin' summer in weeks of Summer in Wisconsin I knew this to be true. Not only was it a chance to get away from the unforgivin' heat of a Southern Summer but many cheese cords were eaten.

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 1/2 cup Great midwest Hatch Pepper Cheddar Cheese 1/2 cup Great Midwest Salsa Fresca Cheddar

Directions:  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.