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tamale pie

(1 rating)
agaperus avatar
Recipe by
kathy L
@agaperus
durango, CO

Grandma would fix this every Sunday for years for family get-togethers. We all loved this. She would serve it with a tossed green saland her famous home made Thousand Island Dressing

(1 rating)
yield 6 -8
prep time 40 Min
cook time 1 Hr

Ingredients For tamale pie

  • 1 lb
    ground beef
  • 1 can
    16 oz whole tomatoes
  • 1 can
    12 oz corn
  • 1 can
    12 oz pitted whole olives
  • 1 jar
    4oz pimento or roasted red bell pepper
  • 1/2 sm
    yellow onion
  • 1/2 sm
    bell pepper
  • 1 clove
    crushed garlic, 1 or 2 to taste
  • 1 pinch
    salt and pepper to taste
  • 1 - 2 Tbsp
    ground chili pepper to taste
  • 2 c
    prepared corn meal mush
  • 1/4 c
    dry corn meal
  • 1 c
    grated monterey jack cheesse (adjust up or down to your desire)

How To Make tamale pie

  • 1
    Chop onion and fresh bell pepper and place in large skillet with ground beef and brown. Add can of tomatoes that have been broken up either by hand or other method if you're squeamish, add whole drained olives and drained corn.
  • 2
    Add spices to taste. let simmer about 20 minutes or so. Sprinkle approx 1/4 cup (maybe a little less if misture is not stewy) of dry corn meal over misture and continue to cook stirring frequently for another 5 minutes
  • 3
    While above misture is simmering, lightly butter 13 x 9 casserole dish and pat 1 1/2 cups of the prepared (cooled to room temp) corn meal mush to cover bottom and halfway up sides of dish. Hint: if you slighly butter your hands when doing this, the mush will not stick to your hands and it will be easier to pat into pan
  • 4
    When meat misture is done, pour over corn meal mush crust in casserole dish. Cover with grated monteray jack cheese. Roll or pat out in thin sheet remaining corn meal mush, sprinkle with paparika (if desired) and cut into shapes and place on top of casserole to decorate. Bake covered in 325 degree oven for approximately 35-45 minutes. Uncover and continue backing about 15 minutes until cheese is bubbly and melted.
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