Thick and Hearty Rice Dish

I have made several different tamale pie recipes over the last few years. This one was a bit different, but was quite delicious.

The biggest difference in this recipe is the rice. It gives the dish a very hearty feel.

Most of the tamale recipes I have made have similar beef mixtures. When added to the rice, it really changes the dish.

I do think it needed just a touch more chili powder, we like things a little spicier in our house.

I did add some peppers from our garden that gave the dish a little more oomph.

The tamale crust was the best yet. Usually you make a mush, then bake it. This crust had more of a cornbread feel to it.

The crust was thicker and baked very nicely - it had a beautiful golden brown color.

This was a lovely dish. It took very little time to put together. And it tastes great!

RICE TAMALE PIE

1 Pound Hamburger

4 Cups Cooked Rice

8 Ounces Tomato Sauce

2 Cups Beef Bouillon

1 Tablespoon Chili Powder

1 Teaspoon Salt

1/2 Teaspoon Pepper

1 Cup Grated American Cheese

1 Egg

1/2 Cup Milk

2 Tablespoons Vegetable Oil

1/2 Cup Sifted Flour

1/2 Cup Sifted Yellow Corn Meal

2 Teaspoons Baking Powder

2 Tablespoons Sugar

1/4 Teaspoon Salt

Brown hamburger in a skillet and drain off fat. Add rice, tomato sauce, bouillon, chili powder, 1 teaspoon salt, and pepper. Place in a greased 3 quart casserole and sprinkle with cheese. Combine egg, milk, oil, flour, cornmeal, baking powder, sugar and remaining salt. Mix until smooth and spread over meat mixture. Bake in a 425 degree oven for 25 minutes.