Tamale Pie

1 lb ground beef
1 tsp salt
1/2 cup onions chopped
3 tomatoes cut up small
3 ripe olives (optional)
1 large green pepper cut up small
1/4 tsp of chili powder to taste
1/8 tsp basil
1/8 tsp oregano
1 box cornbread batter mixed according to directions
1 medium can of kidney or pinto beans drained
grated cheddar cheese
  1. Saute and simmer beef, onions, tomatoes and green pepper with seasonings.
  2. Add kidney or pinto beans after draining.
  3. Fill casserole dish with above mixture.
  4. Spread corn bread batter and grated cheese on top.
  5. Bake 350 degrees until brown or for 20 minutes.
  6. Use black olives for garnish.
  7. Note: Serve with grilled corn on the cob. (see below)

Grilled Corn on the Cob

(1) Peel back the husks being careful not to tear or remove; rinse and pat dry.
(2) Spread room-temperature butter over the entire surface of the corn.
If butter is melted, it's harder to make herbs stick.
(3) Space 6 herb sprigs or leaves evenly around cob
(cilantro or basil leaves are best).
(4) Fold husks back around the tops of cobs and tie with kitchen string.
(5) Grill corn on rack above the center of the grill turning and rearranging three times, until kernels are tender.
(6) If you have a cover to your grill you can grill off to the side and the corn will cook evenly covered.
(7) The timing is about 25 minutes whether you put the corn directly over the coals or off to the side, so no need to rush.
(8) To serve, remove the string from corn; peel back husks.
(9) If desired, squeeze lime juice over cilantro corn or lemon juice over basil corn. Enjoy!
    @2001 lmw

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