Favorite Dish this summer. Open Faced Beef Tamale


Open Faced Beef Tamale


2 cups of Cornmeal, 1 cups AP Flour, 1 tsp. baking powder, 1 tsp. salt, 1 ½ cup Hot Water, 3 egg whites, 4 tsp. of butter, melted, 1½ pounds of ground beef, 2 tsp. chili powder, 1 tsp. of cumin, 1 tsp. garlic powder, ½ tsp. of each salt and pepper, 2 cups of prepared salsa, 1 can of Black or red beans, washed and drained, 1 cup of Monterey jack cheese


Preheat oven to 400F. Butter or spray a deep baking pan, set aside.In a Bowl, combine cornmeal, flour, baking powder, and salt. Whisk water, egg whites, melted butter and mix into cornmeal mixture; stir until smooth. Pour batter into baker

Place ground beef in Large Skillet. Cook over medium heat 6-8 minutes or until no longer pink, breaking beef into crumbles; drain, if necessary.Add salsa, beans, minced garlic, chili powder, garlic powder, Salt, pepper and cumin to beef; mix well. Bring to a boil over medium heat. Spoon beef mixture evenly over batter to within 1/2 inch of edge of baker. Bake 20-23 minutes or until crust is set. Remove from oven, sprinkle with cheese. Let stand 5 minutes. Cut and serve.



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