Tamale Pie

kathy L

By
@agaperus

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


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Comments:

Serves:

6-8

Prep:

40 Min

Cook:

1 Hr

Ingredients

1 lb
ground beef
1 can(s)
16 oz whole tomatoes
1 can(s)
12 oz corn
1 can(s)
12 oz pitted whole olives
1 jar(s)
4oz pimento or roasted red bell pepper
1/2 small
yellow onion
1/2 small
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)

Directions Step-By-Step

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.

About this Recipe

Regional Style: Mexican
Hashtag: #Casserole