Tamale Pie Mom's Recipe

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Tamale Pie Mom's

Martha Benner


Grew up eating this as my mother made it each time they had their card group to our house.

pinch tips: How to Freeze Fish, Meat & Poultry





30 Min


45 Min


1 lb
ground beef
1 c
chopped onion
1 c
green/red or orange peppers (or a combination), chopped
1 can(s)
15 ounces tomato sauce
1 can(s)
28 ounces tomatoes, cut up
1 can(s)
15 ounces whole kernel corn, drained
1/2 c
sliced pitted ripe olives (optional)
1 clove
garlic, minced
1 Tbsp
1/2 tsp
2 tsp
chili powder
1/4 to 1/2 tsp
red pepper (cayenne)
1 dash(es)
freshly ground black pepper
1 c
grated cheddar cheese
3/4 c
yellow corn meal
1/2 tsp
2 c
cold water
1/2 tsp
chili powder
1 Tbsp
butter, room temperature

Directions Step-By-Step

To make the filling, brown ground beef, onions and peppers; drain. Add the rest of the ingredients down to the cornmeal except the cheese. Bring to a boil; simmer, uncovered, uncovered, for 20 minutes or until thickened. Add 1/2 cup of the cheese; stir until melted. Set aside.
To make the crust, combine cornmeal, salt, water and chili powder in saucepan. Cook on medium-high, stirring constantly, until thick. Add butter; mix well.
Spread half of crust mixture over bottom of a 12x8x2" baking dish. Add filling; spoon on the remaining crust.
Bake at 375 degrees for 45 minutes. Top with 1/2 cup of grated cheese, if desired, put back in oven to melt. Let it set a few minutes before serving.

About this Recipe