FRANKFURTER TAMALE PIE
Economical south-of-the-border flavor in a one dish meal. Franks, corn and beans topped with cornmeal Makes 6 to 8 servings
|1 cup||Onion, chopped||250 mL|
|1/2 cup||Green peppers, chopped||125 mL|
|2 tbsp||Butter||30 mL|
|4 to 8||Frankfurters||4-8|
|16 oz||Pork & Beans in Tomato sauce||450 mL|
|12 oz||Whole kernel corn, drained||375 mL|
|8 oz can||Tomato sauce||250 mL|
|1/4 cup||Pitted ripe olives, chopped||50 mL|
|1||Clove garlic, minced||1|
|1 tbsp||Sugar||15 mL|
|2-3 tsp||Chili powder, vary to suit preferences||10-15 mL|
|1-1/2 cups||Cheddar cheese||375 mL|
|3/4 cups||Yellow cornmeal||175 mL|
In large skillet, cook onion and green pepper in butter till tender but not brown.
Cut franks in 1/2-inch pieces. Stir into skillet along with beans, corn, tomato sauce, olives, garlic, sugar, chili powder, and dash pepper. Simmer, uncovered till thickened, about 30 minutes. Add cheese, stir till melted. Turn mixture into greased 12 x 7-1/2 x 2 inch dish.
Place 2 cups cold water in saucepan. Stir in cornmeal and 1/2 tsp. [2 mL] salt. Cook and stir till very thick (1/2 to 1 minute after mixture comes to boiling). Spoon over hot frank mixture, in a criss-cross design.
bake uncovered at 375°F [190°C] about 25 minutes.