From the kitchen of Marianna vE
This tamale pie has a cornbread topping. For those of us who don't know much about chiles, I recommend the nuanced flavor of Grandma's ZESTY Chili Powder which has added spices and garlic but no salt.
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I don't remember where I got this recipe but it was long ago and certainly has been altered over the years. A quick and filling emergency dish.
1 large onion, chopped
A little oil or margarine
1 (8 ounce) can tomato sauce
1/2 to 1 can (about 8 ounces drained weight) pitted black
olives, drained
1 (12 ounce) can vacuum-packed corn, drained
1 tablespoon chili powder (more or less, depends on hotness of chili)
1 (16 ounce) can kidney beans, mostly drained
Leftover cooked turkey, diced or shredded
Salt and pepper
1 (8 1/2 ounce) package cornbread mix (Jiffy brand), mixed to
directions with milk and egg but not baked, or
1/2 recipe made-from-scratch cornbread batter
Saut onion in large frying pan. Add tomato sauce, olives, corn, chili powder, kidney beans, turkey, salt and pepper. Turn into 8 x 12-inch baking pan. Top with cornbread batter; it will only partially cover the filling. Bake at 400 degrees F for 20 to 30 minutes.
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