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CJ'S RECIPE
Recipe for Monday February 8, 2010
Tamale Pie
1 lb. ground round or beef
1 large onion, finely chopped
1 large green bell pepper, seeded and diced
1 clove garlic, minced
2, 15 oz. cans tomato sauce
4 cups cooked kidney beans or 2, 16 oz. cans kidney beans drained and rinsed
1 1/2 cups frozen corn kernels
1 tablespoon chili powder, or to taste
1 teaspoon ground cumin.
pinch of salt and dash of pepper
dash of cayenne pepper, optional
12, 6 inch corn tortillas
Preheat oven to 350ºF. Brown beef in skillet and drain on paper towels well. Return to skillet with onion, bell pepper and garlic. Cooking and stirring until vegetables are soft, about 5 minutes. Stir in remaining ingredients except for tortillas. Bring to a boil. Lower heat and simmer 5 minutes.
Line a greased 9X13 inch pan with 6 tortillas, overlapping them to fit.
Spread 1/2 of meat mixture over tortillas. Repeat layers. Bake, uncovered, 45 to 50 minutes or until sauce begins to bubble and flavors are blended. Serves 6 to 8.
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