Slow-Cooker Tamale Pie

Title: Slow-Cooker Tamale Pie

Categories: Main dish, Mexican, Crockpot

Yield: 6 servings

2 c Chicken broth or bouillon

1 c Yellow cornmeal

1 tb Chopped fresh cilantro

1/2 lb Pork sausage

1 lb Stew meat cut into cubes

1 Onion, chopped

1/2 c Finely chopped celery

1 Mild green chile pepper

Seeded and chopped 1/2 c Chopped sun-dried tomatoes

1 cn (8 oz) drained whole kernel

Corn

1 cn (2 1/2 oz) sliced ripe

Olives drained

1/2 ts Salt

1/8 ts Pepper

Bring broth or bouillion to boil in medium saucepan. Stirring

constantly, slowly add cornmeal. Simmer miuxture 5 mintues, stirring

often. Stir in cilantro. Using a greased spatula, spread cornmeal

m,ixture on bottom and about 2 inches up sides of slow-cooker. In

largew bowl, combine sausage, stew meat, onion, celery, chile pepper,

sun-dried tomatoes, corn, sliced olives, salt and pepper. Carefully

spoon into center of cornmeal-lined pot. Cover and cook on LOW 7 to

8 hours. Garnish with ripe olives, if desired. Makes

6 or 7 servings.

Source: Mable Hoffman's All New Crockery Favorites. From:

19 Nov

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