I have made several different tamale pie recipes over the last few years. This one was a bit different, but was quite delicious.
The biggest difference in this recipe is the rice. It gives the dish a very hearty feel.
Most of the tamale recipes I have made have similar beef mixtures. When added to the rice, it really changes the dish.
I do think it needed just a touch more chili powder, we like things a little spicier in our house.
I did add some peppers from our garden that gave the dish a little more oomph.
The tamale crust was the best yet. Usually you make a mush, then bake it. This crust had more of a cornbread feel to it.
The crust was thicker and baked very nicely - it had a beautiful golden brown color.
This was a lovely dish. It took very little time to put together. And it tastes great!
RICE TAMALE PIE
1 Pound Hamburger
4 Cups Cooked Rice
8 Ounces Tomato Sauce
2 Cups Beef Bouillon
1 Tablespoon Chili Powder
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Cup Grated American Cheese
1 Egg
1/2 Cup Milk
2 Tablespoons Vegetable Oil
1/2 Cup Sifted Flour
1/2 Cup Sifted Yellow Corn Meal
2 Teaspoons Baking Powder
2 Tablespoons Sugar
1/4 Teaspoon Salt
Brown hamburger in a skillet and drain off fat. Add rice, tomato sauce, bouillon, chili powder, 1 teaspoon salt, and pepper. Place in a greased 3 quart casserole and sprinkle with cheese. Combine egg, milk, oil, flour, cornmeal, baking powder, sugar and remaining salt. Mix until smooth and spread over meat mixture. Bake in a 425 degree oven for 25 minutes.
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