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Picadillo Beef Tamale Pie

Makes: 6 servings
Prep 25 mins Bake 375°F 25 mins
Picadillo Beef Tamale Pie
Ingredients
  • 1  pound  lean ground beef
  • 1  medium  onion, chopped
  • 1  clove  garlic, chopped
  • 1 14 1/2 ounce can  diced tomatoes, undrained
  • 1/4  cup  raisins
  • 1/4  cup  pitted green olives, chopped
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  ground cinnamon
  • 4  cups  water
  • 1 1/2  cups  yellow cornmeal
  • 2  tablespoons  butter
  • 1  teaspoon  salt
  • 1/2  teaspoon  ground black pepper
  • 2  cups  shredded Monterey Jack cheese (8 ounces)
Directions

1. Preheat oven to 375 degrees F. In a large nonstick skillet cook beef, onion, and garlic over medium until meat is browned and onion is tender; drain off fat. Stir in tomatoes, raisins, olives, cumin, and cinnamon. Transfer to a 2-quart rectangular baking dish.

2. Meanwhile, in a large saucepan bring 4 cups water to a boil. Gradually whisk in cornmeal. Reduce heat; cook and stir about 5 minutes or until very thick. Stir in butter, salt, and pepper. Spoon cornmeal mixture over filling in pan. Sprinkle with cheese. Bake for 25 to 30 minutes or until topping is puffed and filling is bubbly around the edges.

Nutrition Facts (Picadillo Beef Tamale Pie)
  • Servings Per Recipe 6,
  • cal. (kcal) 483,
  • Fat, total (g) 24,
  • chol. (mg) 92,
  • sat. fat (g) 13,
  • carb. (g) 38,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 1,
  • fiber (g) 3,
  • sugar (g) 7,
  • pro. (g) 28,
  • vit. A (IU) 583,
  • vit. C (mg) 10,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 89,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 891,
  • Potassium (mg) 408,
  • calcium (mg) 353,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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