Tamale Pie Mom's

Tamale Pie Mom's Recipe

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Martha Benner


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


★★★★★ 1 vote

30 Min
45 Min


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  • 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

How to Make Tamale Pie Mom's


  1. 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.
  2. 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.
  3. Spread half of crust mixture over bottom of a 12x8x2" baking dish. Add filling; spoon on the remaining crust.
  4. 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.

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About Tamale Pie Mom's

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