pampered1224
Silver Member
- 3,784
South of the Border Tamale Crescent Ring
2 lb. ground beef
1/2 cup + 1 tbsp. cornmeal
2 tsp. Southwestern Seasoning Mix or chili powder
1 tsp. salt - omit if using the Southwestern Seasoning until you can taste it.
1 cup chopped onion
1 cup chopped black olives
1 cup catsup
16 oz. can (2 cups) whole tomatoes (Can subsitute fresh chopped)
12 oz. can (1 1/2 cups) whole kernel corn ( can subsitute frozen thawed)
8 oz. can (1 cup) tomato sauce
2 cans (8 oz.) each refrigerated crescent rolls
2 cups (8 oz.) shredded cheddar or American cheese
Preheat oven to 375 degrees. In Family Skillet or Stir-Fry Pan, brown ground beef; drain and rinse in Large Colander. Put back in pan. Chop onion and black olives with Food Chopper and add to beef. Add rest of ingrediants using Smooth Edge Can Opener to open cans, Adjustable Measuring spoons and Measure-All to measure dry ingrediants and Small Batter Bowl if using fresh tomato and frozen corn. (Thaw frozen corn in Microwave to show versatility of Batter Bowl.) Do not add crescent rolls, cheese or 1 tbsp. cornmeal. Simmer, uncovered, stirring occasionally, while preparing crust. Seperate crescent rolls into 8 triangles; firmly press together two triangles at perforations to seal on lightly floured, use the Flour/Sugar Shaker, Bakers Mat. Place 6 rectangles around bottom of lightly sprayed Stoneware Fluted Pan to form crust. Press to seal and bring up sides and inner tube of pan about 3". It must be high enough to attach the bottom crust to. Sprinkle with 1 tbsp. cornmeal and cheese. Spoon beef mixture over cheese. Cut each remaining cresent rectangle into 4 short strips; lay across top of filling spoke style. Seal to outer and inner dough edges. Bake 25 to 30 minutes. Cool upright in pan for 10 minutes; invert onto Large Simple Additions Platter or Round Serving Platter. 10 to 12 servings. You now have a "Classic Ring" with a decorative top!!
This is great served with sour cream and salsa made with the Fiesta Seasoning Mix and served in the Caddy with Small Bowls and Small Bamboo Spoons. Don't forget to add a side of chips in the Simple Additions Large Bowl with a side of homemade guacamole from the other packet of Fiesta Seasoning Mix and the Avacado Knife.
Ole'
2 lb. ground beef
1/2 cup + 1 tbsp. cornmeal
2 tsp. Southwestern Seasoning Mix or chili powder
1 tsp. salt - omit if using the Southwestern Seasoning until you can taste it.
1 cup chopped onion
1 cup chopped black olives
1 cup catsup
16 oz. can (2 cups) whole tomatoes (Can subsitute fresh chopped)
12 oz. can (1 1/2 cups) whole kernel corn ( can subsitute frozen thawed)
8 oz. can (1 cup) tomato sauce
2 cans (8 oz.) each refrigerated crescent rolls
2 cups (8 oz.) shredded cheddar or American cheese
Preheat oven to 375 degrees. In Family Skillet or Stir-Fry Pan, brown ground beef; drain and rinse in Large Colander. Put back in pan. Chop onion and black olives with Food Chopper and add to beef. Add rest of ingrediants using Smooth Edge Can Opener to open cans, Adjustable Measuring spoons and Measure-All to measure dry ingrediants and Small Batter Bowl if using fresh tomato and frozen corn. (Thaw frozen corn in Microwave to show versatility of Batter Bowl.) Do not add crescent rolls, cheese or 1 tbsp. cornmeal. Simmer, uncovered, stirring occasionally, while preparing crust. Seperate crescent rolls into 8 triangles; firmly press together two triangles at perforations to seal on lightly floured, use the Flour/Sugar Shaker, Bakers Mat. Place 6 rectangles around bottom of lightly sprayed Stoneware Fluted Pan to form crust. Press to seal and bring up sides and inner tube of pan about 3". It must be high enough to attach the bottom crust to. Sprinkle with 1 tbsp. cornmeal and cheese. Spoon beef mixture over cheese. Cut each remaining cresent rectangle into 4 short strips; lay across top of filling spoke style. Seal to outer and inner dough edges. Bake 25 to 30 minutes. Cool upright in pan for 10 minutes; invert onto Large Simple Additions Platter or Round Serving Platter. 10 to 12 servings. You now have a "Classic Ring" with a decorative top!!
This is great served with sour cream and salsa made with the Fiesta Seasoning Mix and served in the Caddy with Small Bowls and Small Bamboo Spoons. Don't forget to add a side of chips in the Simple Additions Large Bowl with a side of homemade guacamole from the other packet of Fiesta Seasoning Mix and the Avacado Knife.
Ole'
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