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Tamale pie

Ingredients

2 tbsp vegetable oil Tamale Dough
2 lbs ground beef
1 small finely chopped onion 2 cups Masa Harina flour
3 cloves minced garlic 1 tsp baking powder
1 10(oz) can red enchilada sauce ½ tsp salt
2 tbsp corn starch 2 cups chicken broth
¼ cup water ½ cup vegetable oil
1 tsp chili powder
¾ tsp cumin
1 cup beef broth
Lagniappe

Whisk together Masa, baking powder, and salt in a large bowl. Add broth and oil
and stir until dough becomes a soft paste. Cover the bowl and let dough res for about
15 minutes at room temperature

While the dough is resting, cook the ground beef and onions. Break up the large
chunks and add the garlic and continue to cook for a couple of minutes. Add the
enchilada sauce and let simmer.

In another bowl whisk together the cornstarch, and water. Stir in the chili powder,
cumin and broth. Add the mixture to the meat and stir to combine.

To assemble, spread the meat mixture over the bottom of a crock pot or slow cooker,
gently spread the tamale dough over the top of the meat mixture. Cover and cook on
low for 3-4 hours or until dough is set. If baking in your oven, set the temp at 350 for
35 minutes.

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