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Tamale Pie Casserole

GINGER P

GINGER P

This is the recipe my mother used to make in the 40's.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large saucepan combine cornmeal, boiling water, and salt. Cook over low heat for 30 minutes, stirring frequently.
  3. Meanwhile, melt shortening in a large skillet over medium heat. Add chopped onion and saute until brown. Add beef and cook just until no longer pink. Stir in tomatoes, pimientos, and cayenne pepper, then remove from heat.
  4. Oil bottom and sides of a 3 quart casserole dish and line with two thirds of cornmeal mixture. Pour in meat mixture, then top with remaining cornmeal. Bake in preheated oven for 2 to 2 1/2 hours.
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Reviews

trishthedish725
28

trishthedish725

7/12/2008

As written, this recipe didn't work for me. I added some chili powder and cumin because when I tasted the meat mixture, it was very bland. Also, the cornmeal batter should be cooked until it is very, very thick,(use less water) like Italian polenta. It tasted good with added seasonings, but the bottom cornmeal batter layer was mushy and sloppy. I added a layer of cheese on top of the meat mixture and also sprinkled on top of the top layer of cornmeal. However, next time, no cornmeal on bottom and using my substitutions for spices.

Amie
24

Amie

3/5/2005

Very mushy! The recipe calls for too much water.

LILSKIBO
17

LILSKIBO

10/15/2006

i would add a layer of cheddar to this. and reduce the water by a 1:4 ratio instead of 1:6

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