TAMALE PIE

Discuss recipes and cooking methods you use during your adventures or ask questions about food prep and techniques.
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eubi
Posts: 40
Joined: Tue Apr 29, 2008 11:25 am
Call Sign: KG6NPA
Location: Corona, CA

TAMALE PIE

#1

Post by eubi » Sun May 04, 2008 6:27 pm

I originally got this recipie from another Scoutmaster that called it "Toxic Waste". Well, I toned it down a bit, but it's still pretty darned good. I cooked it for a few of the new adults in the troop at our last troop campout, and it turned out great.

I think the key to this dish is the enchilada sauce you use. The first time I made it, I used a cheap brand, and I really didn't like the taste. This time I used La Victoria Mild Poco Picante enchilada sauce, and it really made the dish! Hey, part of the fun is tweaking the recipie to make it even better, right? Here goes:

Using a 12" dia Dutch Oven:

3 lb hamburger
2 cans corn
3 28 oz cans Enchilada Sauce (enough to cover the rest of the ingredients)
3 cloves garlic
28 corn tortillas
Cheddar Cheese
Olives

To use the dutch oven (DO) as a skillet, place charcoal in a bed directly under the DO. Cover to speed the cooking.

Using the DO as a skillet, brown the hamburger thoroughly. Add the garlic (minced) during browning. Remove the hamburger and drain. Drain the liquid out of the DO.

Now remove the coals from under the DO and place on the lid. You should have 8 coals in a ring under the walls of the DO, and the other 16 on the lid. Placing the coals in a ring under the side walls of the DO will prevent your meal from turning into a hockey puck in the middle.

Now place 6 corn tortillas, overlapping, to cover the bottom, Add a layer of hamburger, and a layer of corn. Cover this layer with enchilada sauce. Now use six more tortillas to start another layer. Continue layering until you are out of ingredients.

Cover and cook for 45 minutes. Turn the DO every 15 minutes to even out the heat. You will need to add more coals, because the ones you use to brown the meat will be expired before 45 minutes of baking are up!

About 5 minutes from the end, add grated cheese and olives on top. Allow the cheese to melt

This will be enough for about 5-6.

Bon appetit!

rich
Cycle dirty!

HAMemberships: FAMCOMM, Corona Police Communication Specialist Volunteers, Bicycle Mobile Hams of America, Motorcycle Amateur Radio Club.

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rfjtoy
Posts: 17
Joined: Wed May 07, 2008 4:07 pm
Location: Laguna Niguel, CA
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Re: TAMALE PIE

#2

Post by rfjtoy » Thu May 08, 2008 3:41 pm

Also known as enchalida cassorole, Add 1/2 texas sweet onion and 1/2 red onion. Don't forget the sour cream to put on top.
Thanks for the cooking instructions.

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eubi
Posts: 40
Joined: Tue Apr 29, 2008 11:25 am
Call Sign: KG6NPA
Location: Corona, CA

Re: TAMALE PIE

#3

Post by eubi » Fri May 09, 2008 6:15 pm

rfjtoy wrote:Also known as enchalida cassorole, Add 1/2 texas sweet onion and 1/2 red onion. Don't forget the sour cream to put on top.
Thanks for the cooking instructions.
Of course, many of you like onions. Put them in with the meat during the browning stage.

Onions are one of the few foods I won't eat.

Sour cream goes on near the end of cooking.

Thanks for the suggestions, rfjtoy!
Cycle dirty!

HAMemberships: FAMCOMM, Corona Police Communication Specialist Volunteers, Bicycle Mobile Hams of America, Motorcycle Amateur Radio Club.

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taugust
Posts: 180
Joined: Sun Mar 16, 2008 10:50 am
Call Sign: KG6WFV
Location: Cuyamaca, CA

Re: TAMALE PIE

#4

Post by taugust » Thu Dec 04, 2008 11:40 pm

I was finally able to try this recipe over Thanksgiving weekend and it was great. Finally finished the leftovers tonight. Wow, what a lot of food. It's a great recipe, and I love the name "Toxic Waste". I added 2 cans of black beans to the layers and only used two cans of sauce, and it worked out great. I would submit that this will feed 10-12 people, at least. Thanks
Tim
KG6WFV

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