Ben-Hur Tamale Pie

Ben-Hur Tamale Pie

Ben-Hur Tamale Pie


1 pound round steak
3 cups water
2 cups canned or fresh tomatoes
2 medium onions
1 cup cornmeal
1 cup whole olives, ripe or green
2 teaspoons Ben-Hur Garlic Salt
1 teaspoon Ben-Hur Paprika
2 teaspoons Ben-Hur Chili Powder
1/2 cup seedless raisins

Cornmeal Mush:
1 cup cornmeal
2 level tablespoons flour
2 level teaspoons of salt
1 cup cold water
3 cups boiling water

Sift 1 cup of cornmeal, 2 level tablespoonfuls of flour, 2 level teaspoonfuls of salt into the upper part of a double boiler.  Moisten with 1 cup of cold water and 3 cups of boiling water.  Cook in a double boiler, giving an occasional stir. 


Chop or grind 1 pound of round steak and cook in 3 cups of hot water until almost tender.  (Chopped up remains of cold roast or chicken can be substituted if desired).  Add 2 cups of canned or fresh cooked tomatoes, 2 medium sized onions, and thicken with 1 cup of cornmeal.  Cook 10 minutes, add 1 cup of whole olives, ripe or green, 2 teaspoonfuls of Ben-Hur Garlic Salt, 1 teaspoonful of Ben-Hur Paprika, 2 teaspoonfuls of Ben-Hur Chili Powder, 1/2 cup seedless raisins.  

Line a baking dish with cornmeal mush {see above}, add pie mixture, cover with a layer of cornmeal and bake in a moderate oven for 20 minutes. 

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