Zutaten für South Of The Border Hot Dog Tamale Pie
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons butter
- 1 pound hot dogs
- Pork And Beans In Tomato Sauce
- Whole Kernel Corn
- 1 (15-ounce) can tomato sauce
- Pitted Ripe Olives
- Garlic Clove
- 1 teaspoon sugar
- 1 tablespoon chili powder
- American Cheese
- Yellow Cornmeal
- 2 cups cold water
- 1/2 teaspoon salt
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Zubereitung von South Of The Border Hot Dog Tamale Pie
- Preheat oven to 375°F (190°C).
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 medium onion, chopped, and 1 green bell pepper, chopped. Cook until softened, about 5 minutes.
- Cut 1 pound of hot dogs into 1/2-inch pieces. Add to the skillet along with 1 (15-ounce) can of drained and rinsed kidney beans, 1 (15-ounce) can of corn, drained, 1 (15-ounce) can of tomato sauce, 1/2 cup chopped green olives, 2 cloves of minced garlic, 1 teaspoon sugar, 1 tablespoon chili powder, and a dash of black pepper.
- Simmer uncovered for 30 minutes, or until the sauce has thickened slightly, stirring occasionally.
- Stir in 1 cup of shredded cheddar cheese until melted and smooth.
- Pour the hot dog mixture into a greased 9x13 inch baking dish.
- In a medium saucepan, whisk together 2 cups of water, 1/2 cup cornmeal, and 1/2 teaspoon salt.
- Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until the mixture is thick and pulls away from the sides of the pan.
- Spoon the cornmeal mixture over the hot dog mixture, creating a lattice design or spreading evenly.
- Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
49g
Fat
36g
Carbs
15g
