Mama's Yeehaw Tamale Pie

READY IN: 1hr 10mins
Recipe by Beth A.

Good stuff when you're hungry for good old Tex-Mex southwestern food! From the newspaper: "Imagine tamales without the cornhusks; you're halfway to tamale pie. Nobody knows where tamale pie originated. It is made with the same things used for actual tamales, but in this preparation the ingredients are layered and baked in a dish instead of wrapped in cornhusks."

Top Review by TJ-Montana

Good stuff!! I spent 28 years in Central Texas and have a pretty good idea of what this dish should taste like - and it sure fits the bill! I did replace the bellpepper and can of tomato sauce with a can of V-8 (sneaking in those extra vitamins) and a can of Rotel, drained. Otherwise made it exactly as shown. We really liked it, both my husband and I had 3 helpings each and that's unprecedented! Thanks for a keeper recipe!

Ingredients Nutrition

Directions

  1. Brown the ground beef with the onions and green pepper; drain well. Add the tomato sauce, tomatoes, corn, olives, garlic, salt, cumin, chili powder, cilantro, and black pepper. Heat to boiling, reduce heat, and simmer, uncovered, for about 20 minutes or until thickened. Add cheese and stir until cheese is melted. Set filling aside.
  2. In a saucepan, combine the cornmeal, salt, cumin, water, and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread half of the mixture into a baking dish (about 12x8-inches). Spoon filling over the bottom crust; spoon remaining cornmeal mixture on top of the filling.
  3. Bake at 375 degrees for 45 minutes. If desired, sprinkle cheddar cheese over the crust about 5 minutes before casserole is done.

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