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| 2 x ca. 450 g | ground beef |
| 1 Dose | Tomatoes (14 oz) |
| 2 Esslöffel | Chili powder Or |
| 5 Teelöffel | Ground ancho (pasilla) chile Plus |
| 1 Teelöffel | Cumin And |
| 1/4 Teelöffel | cinnamon |
| 1 | cloves garlic crushed |
| 1 Teelöffel | salt |
| 1 Tasse | black olives |
| 4 Tasse | cornmeal |
| 2 Teelöffel | salt |
| 8 Tasse | water |
| 2 | Eggs well beaten |
| 4 Esslöffel | butter |
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An early stage in the developent of the deep-dish tamale pie, with the real turn-of-the-century flavor. Recipe by Mrs. Bertha S. Morris, from "The Los Angeles Times Cookbook Number Three" (1908).
In skillet, saute beef in pan until brown. Add tomatoes, chili powder, garlic, salt and olives. Cook 15 minutes.
Grease 9x13" baking dish and line bottom with 1/2 Corn Meal Dough. Add meat mixture and cover with remaining 1/2 Corn Meal Dough. Bake 20 minutes at 325'F. or until browned.
Each serving contains about: 578 calories; 1, 213 milligrams sodium; 132 milligrams cholesterol; 28 grams fat; 57 grams carbohydrates; 23 grams protein; 1.24 grams fiber.
Corn Meal Dough:
Add corn meal and salt to water in pot. Bring to boil and cook over medium heat until thick, 5-10 minutes. Add eggs and butter. Stir well.
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