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cheesy beef & pork tamale dish

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This recipe came about because we forgot the precooked meat, I had made to make Meaty Nachoes on a recent trip to Ohio to visit our daughter for the Thanksgiving holiday. So I had $12.00 worth of cooked meat in the fridge,& wanted to make something really special with it, since there was so much of it. So I opted to create my own Tamale Pie, and hope that my husband would love it. He liked it so much he ate the left overs that didn't fit in the baked dish, while the main dish was cooking. Then had 2 servings after the main dish got done. It really is good with the crusty Jiffy topping & cheese

(2 ratings)
yield 10 to 12 depending on appetites
prep time 40 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For cheesy beef & pork tamale dish

  • 2 1/4 lb
    ground round or chuck
  • 1 lb
    jimmy dean pork sausage or any good quality sausage
  • 1 lg
    onion chopped
  • 1 lg
    bell pepper, chopped
  • 2 lg
    jalapeno peppers,(deseeded & chopped) leave seeds if you like spicy
  • 30 oz
    diced tomatoes with peppers & onions
  • 1 can
    tomato sauce (15 ounce)
  • 1 can
    tomato paste (6 ounce)
  • 1 can
    15 oz. chili with beans
  • 1 can
    refried beans (16 oz)
  • 2 can
    15 oz. whole kernal corn, drained
  • 1 can
    6 oz. black olives, drained & sliced
  • 6 clove
    garlic minced
  • 3 Tbsp
    cumin (less if you prefer)
  • 1 Tbsp
    italian seasoning
  • 3 Tbsp
    chili powder
  • 1 tsp
    each salt & black pepper
  • 16 oz
    shredded mozzarella cheese, divided
  • 8 oz
    each shredded sharp cheddar & colby cheese, divided
  • 2 box
    jiffy mix corn bread, prepared according to directions on box
  • 1 lg
    fresh tomato sliced then cut in halves(optional)
  • chopped green onion tops, (optional)
  • 2 Tbsp
    each olive oil & butter

How To Make cheesy beef & pork tamale dish

  • 1
    Preheat oven to 400 degrees F. In a large 16 inch skillet or pot, add 2 tablespoons of olive oil & 2 tablespoons butter over low heat, add chopped onions, peppers & jalapeno and allow to saute until transparent about 8 to 10 minutes, then add both meats and continue to cook until browned, breaking up into small pieces as it cooks, drain any remaining excess fat after it is cooked then return to pan.
  • 2
    Add all spices and continue to cook, then in a medium size bowl combine the tomatoes, tomato sauce, tomato paste, chili with beans, & refried beans then stir together to mix and add to skillet or pot and continue to cook,add salt & pepper if desired, while continuing to cook, and allow to simmer about 15 to 20 minutes till flavors and mixture is combined.
  • 3
    Spray a large 10 & 15 size dish with non stick cooking spray, and layer a thick layer of meat and bean mixture over bottom of dish. Then top with mozzarella cheese,save about 1 cup for top, and 1 can of drained corn. Repeat step again but also add the sliced black olives, and some of the sharp cheddar cheese, saving about 1/2 cup for top, top with remaining can of drained corn. Adding more meat sauce as needed.
  • 4
    Prepare both boxes of jiffy mix according to package directions, and spread over the top of meat mixture. Place on a large flat pan to catch any potential drips. Then place in preheated oven and bake for 45 minutes. After 45 minutes add remaining cheese, and chopped green onion tops, and sliced tomato halves, sprinkle a little cheese over tomato slices and return to oven and continue to bake for 15 additional minutes or until cheese melts.
  • 5
    Remove from oven and allow to sit for about 15 minutes before serving. Cut with spatula and serve . Add a tossed salad if desired.
  • 6
    Don't be intimidated by the long list of ingredients, these ingredients builds lots of flavor and texture to this dish. Most are canned items and that makes it easier to assemble. So ENJOY.
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