Monday, August 1, 2011

Not-At-All-Primal-By-Any-Stretch-Of-The-Imagination Tamale Pie

I know that this recipe isn't Primal, at all. But I had this post saved and forgot to post it back in April. This dish is amazingly tasty. It is one that I will definitely be missing. I haven't figured out how to make it primal, but I'll post any progress I make with it. Until then, my non-primal friends, enjoy this one for me.

Tamale Pie
2 tsp oil
1 1/2 lbs ground beef
1 large onion, minced
1 medium jalapeno, minced
1 Tbsp tomato paste
4 cloves garlic, minced
2 Tbsp chili powder
1 tsp cumin
1/4 tsp cayenne pepper
1 tsp dried oregano
28 oz can petite diced tomaoes
14 oz can black beans, drained & rinsed
1 1/2 c frozen corn
2 c shredded cheese, either cheddar or jack
1/4 c cilantro
salt & pepper

Cornbread Topping:
1 1/2 c flour
1 c corn meal
2 tsp baking powder
3/4 tsp salt
6 Tbsp sugar
1 c buttermilk or sour milk
8 Tbsp butter, melted and cooled
2 eggs

Heat oil in large skillet over med-high. Brown beef, breaking into small pieces for 5 minutes. Add onion, jalapeno and 1 tsp salt and cook 5-10 minutes or until softened. Add tomato paste through oregano, cook 30 seconds. Add tomatoes and beans. Bring to simmer and scrape bottom of pan to remove brown bits. Add corn and warm through. Remove from heat and add cheese and cilantro. Season to taste with salt and pepper. Pour into 9 x 13 pan and smooth surface.

Make cornbread topping:
Sift dry ingredients together into large bowl. Mix wet ingredients in medium bowl. Pour wet mixture over dry mixture and stir with rubber spatula until just combined.

Pour over beef mixture, smooth top and bake at 375 degrees for 45 minutes. Serve with salsa, sour cream, guacamole and extra jalapenos and cilantro. StumbleUpon

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