Buffet Tamale Pie Recipe

• 8 c. water
• 3 c. yellow cornmeal
• 1 Tbsp. salt
• 3 lb grnd chuck
• 1 lb chorizo Or possibly breakfast or possibly sweet Italian sausage
• 1/4 c. onion minced
• 1/2 c. celery minced
• 1/2 c. green pepper minced
• 1 c. whole kernel corn
• 1 c. cheddar cheese shredded
• 1 c. pitted black olives
• 1 c. chicken broth
• 1 x 28 ounce can tomatoes undrained
• 1 Tbsp. grnd warm red chili
• 1 tsp grnd cumin
• 1 c. shredded monterey jack cheese
• 12 x pimiento stuffed green olives, sliced optional

1. Heat 5 c. of the water to boiling in a large kettle or possibly Dutch oven.
2. Mix cornmeal and remaining 3 c. water in a medium-size bowl.
3. Pour into boiling water slowly, stirring constantly.
4. Cook till thickened; cover.
5. Line a very large baking dish or possibly baking pan with all but 1/4 of the cornmeal mush.
6. (We used a 14 X 10 X 4" pan, but 2 smaller baking dishes can be used.)
7. Spread cornmeal proportionately with a wet spoon.
8. Brown the chuck, chorizo and onion in a very large skillet.
9. Stir in celery, green pepper, corn, cheddar, olives, broth, tomatoes, chili and cumin.
10. Simmer till thickened, about 15 min.
11. Taste; add in additional seasoning, if you wish.
12. Spoon beef mix into mush-lined baking dish(es).
13. Top with remaining mush.
14. Bake in a 325F oven for 1 hour, 55 min.
15. Sprinkle top with Monterey Jack cheese and olives, if using.
16. Bake 5 min longer or possibly till cheese is melted.
17. NOTES : An excellent dish for buffets.
18. It can also be frzn in several small casseroles.

water, yellow cornmeal, salt, chuck, chorizo, onion, celery, green pepper, whole kernel corn, cheddar cheese, black olives, chicken broth, tomatoes, red chili, cumin, shredded monterey jack cheese, pimiento

Taken from cookeatshare.com/recipes/buffet-tamale-pie-94838 (may not work)