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Joined: 14 Mar 2006
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Location: Utah

PostPosted: Wed Jun 03, 2009 9:25 am    Post subject: Slow Cooker: Tamale Pie - Rated #1 in a recent contest Reply with quote

Hamilton Beach 33967 Set 'n Forget 6-Quart Programmable Slow Cooker
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Tamale Pie
Makes 6 servings

Special thanks to the cookbook:
Slow & Easy: Fast-Fix Recipes for Your Electric Slow Cooker by Natalie Haughton (Wiley, 2009)
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1 pound lean ground beef
1 medium onion, chopped
1 green bell pepper, chopped
1-1/2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 can (28 ounces) crushed tomatoes
1 cup coarsely chopped ripe olives (6-ounce can)
1-3/4 cups corn kernels (fresh, frozen, or canned)
1 log (18 ounces) ready-to-heat, precooked polenta, preferably organic
1 cup shredded sharp Cheddar cheese
Sour cream and chopped fresh cilantro, for garnish

1. In a large skillet, sauté the ground beef with the onion over medium-high heat, breaking up any large lumps of meat, until lightly browned, 7 to 8 minutes. Drain off any excess fat.
2. Stir in the bell pepper, chili powder, cumin, salt, and black pepper. Cook for another 2 minutes to toast the spices. Stir in the tomatoes, olives, and corn. Mix well.
3. Cut the polenta roll crosswise into 10 to 12 rounds about 3/4-inch thick. Use half of the slices to line the bottom of a 4-quart electric slow cooker, trimming the rounds as necessary to fit. Spoon the meat mixture over the polenta, spreading it evenly. Top with the remaining polenta slices.
4. Cover and cook on the low-heat setting for 4 to 4-1/2 hours. Remove the lid and sprinkle the cheese over the top of the tamale pie. Raise the heat setting to high and cook with the cover ajar for 10 minutes, or until the cheese is melted. Serve the tamale pie hot, garnished with sour cream and chopped cilantro.
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