50+ Friends Club Cookbook -- Cooking For a Crowd -- Potato Tamale Pie

50+ Friends Club Cookbook
Cooking For a Crowd

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Potato Tamale Pie

From the Kitchen of: Sammie
Source: Washington State Potatoes

4	lbs.	lean ground beef
12	oz.	onions, chopped
2	tsp.	vegetable oil
5	lbs.	Washington State Russet Potatoes, chopped
1 tbsp.	+1 1/2 tsp.	salt
1/4	cup	chili powder
2	cups	water
4 lb.	6 oz.	corn, whole kernel, drained
3 lb.	4 oz.	tomatoes, called, liquid included
		Toppings:
1 lb.	6 oz.	coarse cornmeal
3	qts.	water
1 1/2	tsp.	salt
1	lb.	lowfat cheddar cheese, shredded

Brown ground beef in oil. Add onions and potatoes; continue cooking until onions are softened. Add salt, chili powder and water. Bring to boil, reduce heeat and simmer 15 minutes or until potatoes are tender.

Add corn and tomatoes, Simmer 15 minutes. Spray two 12x20x2inch pans with non-stick spray. Pour half of potato mixture into each pan.

Combine cornmeal, water and salt; cook 15 minutes or until mixture thickens. Pour half of mixture over potato mixture in each pan.

Top each pan with shredded Cheddar cheese.

Yield: 48 servings

Calories 219; Protein 13.6g; Fat 6.2g; Carb. 28.6g; Chol. 30mg; Fiber 3.2g; Sodium 422mg.