Tamale Pie II36 Reviews
“This is an economical and tasty main course pie.” - by Terri
Original recipe yields 1 -2 quart casserole
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- In a saucepan, bring water to boil and add the 1/2 teaspoon salt. Slowly add the cornmeal and cook over low heat for about 5 minutes, stirring constantly.
- Pour 2/3 of the hot cornmeal mush into a 2 quart casserole dish. Using the spoon, bring it up the sides as far as it will reach. If mush is too thick to spread, add a little boiling water.
- In a large frying pan, cook, but don't brown, the ground beef, breaking it up into crumbs as it cooks. Add onion and green pepper and cook 5 minutes longer.
- Add corn (with its liquid), chili powder, salt and tomato sauce, heat until very hot and pour mixture into the casserole dish lined with cornmeal mush.
- Spoon remaining cornmeal mush over top. Again, it should be thin enough to spread, but certainly not watery.
- Top with grated cheese and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until cheese is melted and browned.
Amount Per Serving (12 total)
- 313 cal
- 19.7 g
- 16.6 g
Based on a 2,000 calorie diet
Reviews (36)Rate This Recipe
"I really like this recipe with these changes: use a 10x13 pan. Increase corn meal to 1-1/2 cups. I also like to add a few TBS of butter to the mix, but not necessary. Add 1 cup of black olives to ..." See moremeat mixture and put cheddar cheese into the meat mixture. Let meat simmer for 15 minutes before putting it into pan. (I also add a bit more tomato sauce because of the simmer time) We also like it spicier so I increase the chili pepper to taste. Also add 2 tsp sugar or splenda. Put meat mixture into empty pan and top with the corn meal mixture. Bake as directed."
"This is a good basic recipe, but I customized it quite a bit! First, I used 1 lb. ground beef, and sauteed it with the onions, bell peppers, and 3 cloves of garlic plus salt & pepper. Then I added on..." See moree can of rinsed black beans, about 2/3 cup of frozen corn kernels, and instead of the tomatoes and chili seasonings I substituted one small (15 oz) can of mild enchilada sauce. I also added a small can of sliced black olives. The enchilada sauce gives this dish a lot more flavor!"
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