Tamale Casserole – Easy
Ground beef: 300 g
Green peas: ½ cup
Carrot: ½ cup, chopped
Celery: ½ cup, chopped
Tomato paste: 3 tbsp
Salt: 3 tsp
Fresh black pepper: 1 tsp
Red pepper: ½ tsp
Onion powder: 1 tbsp
Turmeric: 1 tsp (optional)
Thyme powder: 1 tsp
Olive oil: 2 tbsp
Pinto bean: 2 cups, cooked
Cornbread layer:
Corn flour: ¾ cup
Egg: 1
Yogurt: ½ cup
Milk: ½ cup
Sunflower oil: 1 tbsp
Salt: ½ tbsp
Salt: 2 tsp
Sugar: 1 tbsp
Baking powder: 1 tbsp
Make it this way:
1. Heat olive oil in a pan.
2. Fry carrot and celery in the pan until slightly cooked.
3. Add beef and spices and fry until their color changes.
4. Add tomato paste and green peas. Cook for 5-6 more minutes.
5. Add 1 cup of lukewarm water to the mix and cook with closed lid for 10 minutes until the sauce thickens.
6. Meanwhile, mix wet ingredients (milk, yogurt, egg, and oil) for the cornbread layer.
7. Add dry ingredients and keep mix until smooth.
8. Grease proper oven dish (30*20) and pour the beef mix in it.
9. Pour cornbread mix on top of the beef mixture and bake in 200 °C preheated oven for 20-30 minutes (until golden).
10. Serve with cooked pinto beans and salad.
Energy: 1800 calorie (for 8 slices)
