| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Mexican, Tamales | 1 | Servings |
INGREDIENTS
| 1 1/2 | lb | Beef, cut in 1/2 inch cubes |
| 5 | T | Cooking oil |
| 2 | Onions, sliced | |
| 3 | Cloves garlic, minced | |
| 1 1/2 | t | Salt |
| 2 | T | Chili powder |
| 20 | oz | Canned tomatoes, sieved 2 |
| 1/2 cups | ||
| 1 1/2 | c | Pitted ripe olives, coarsely |
| cut | ||
| 1 | c | Raisins |
| 2 | t | Salt |
| 1 1/2 | t | Chili powder |
| 6 | c | Boiling water |
| 2 | c | Yellow corn meal |
| 1/2 | c | American or cheddar cheese |
| shredded |
INSTRUCTIONS
Brown beef in hot oil; add onion and garlic. Cook until golden; add 1 1/2 teaspoon salt, 2 tablespoons chili powder, tomatoes, olives and raisins. Cook slowly 1 1/2 hours. In a separate kettle, make cornmeal mush by combining remaining salt and chili powder with boiling water; slowly add corn meal, stirring constantly. Cook 15 minutes. Line a greased 2 1/2 quart baking dish with a 1 inch layer of mush. Pour in meat filling. Spread remaining mush on top. Bake at 325*F. for 1 1/2 hours. Sprinkle shredded cheese last 15 minutes. Yield: 6 to 8 servings. Posted to MC-Recipe Digest V1 #293 Date: Sun, 10 Nov 1996 21:02:50 -0800 (PST) From: "Steve L. Balliet" <sballiet@preferred-sys.presys.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 4732
Calories From Fat: 2586
Total Fat: 290.7g
Cholesterol: 486.7mg
Sodium: 11622.8mg
Potassium: 4968.2mg
Carbohydrates: 417.4g
Fiber: 48g
Sugar: 118.8g
Protein: 153.3g