Tamale Pie
Better Homes and Gardens So-Good Meals, 1963

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Tamale Pie
Better Homes and Gardens So-Good Meals, 1963
Tamale Pie???
Recipe sharing time!
I rarely buy ground beef, so I wanted to do something special with it. I stumbled across the concept of a “tamale pie”. For those of you who haven’t had it before, it’s a lot like it sounds - tamales in pie form.
The recipe I used was a little unique as the corncake mixture is on the bottom.
Here’s a link to the recipe I used:
https://www.delish.com/cooking/recipe-ideas/recipes/a46964/tamale-pie/
I didn’t have enchilada sauce, but I mixed Mexican hot sauce with a can of diced green chiles and added a layer on top of the corncake before mixing the rest in with the meat mixture.
I also added an orange bell pepper to the onions as they cooked - it added a nice level of sweetness to the dish.
Here’s the beauty before going back into the oven!
The verdict: super yummy! I added the peppers because I felt like it needed more veggies, but I could see adding more peppers, using less meat, or even doing a black bean version. It’s a very customizable recipe, and it’s definitely saved in my bookmarks.
Next cooking task - going to try to find a gluten free/low gluten recipe to surprise my husband that involves a cute cookie cutter I ordered online!
Tonight's Quarantine Cooking Challenge plan:
Half-assed tamale pie made with leftover chili--just sandwiched in a pan with mush/polenta and cheese, cheesed up more on top, and baked.
To go with it: that cabbage salad in progress. Right now it's sitting salted for a while (with most of the other seasonings), to let it wilt down some before I dress it with oil and vinegar.
We also have some herb and garlic marinated mixed olives from last night's delivery, and those will probably come out too.
Tamale Pie
6-8 servings
Tamales are a traditional dish in the Americas going back hundreds of years. This recipe is a modern twist on the dish with a base of corn bread, spicy ground beef and topped with a gooey layer of melted cheese.
Ingredients
Cornbread crust:
1 (8.5 oz.) box of corn muffin mix
1 egg
½ cup sour cream
1 tablespoon milk
Meat mixture:
1 pound ground beef (chuck)
1 medium onion, chopped
2 cloves of garlic, minced
1 large green pepper, chopped
1 teaspoon Cumin
2 teaspoons Chili powder
1 can (15 ounces) tomato sauce
1 cup whole kernel corn
1 tablespoon sugar
½ teaspoon salt
Topping:
1 cup shredded mild cheddar
1 cup shredded Monterey Jack cheese
Directions
Preheat oven to 400°.
Mix together the corn muffin mix, egg, sour cream and milk. Pour into a deep dish pie pan or casserole dish that has been greased or sprayed with non-stick cooking spray. Bake for about 20 minutes or until the top is lightly browned and a toothpick comes out clean when testing to see if it is done.
While the cornbread is baking prepare the meat. In a large, non-stick skillet cook the beef, onion, pepper and garlic until the beef is no longer pink and is crumbled. Drain the excess fat.
Add the spices and stir. Then add the tomato sauce, corn, sugar and salt. Stir and bring to a boil then reduce heat so the mixture simmers. Stir occasionally and let it cook for about 10 minutes.
When the cornbread is done let it sit for a few minutes and reduce the oven temperature to 350°. Poke holes in the cornbread with a fork. Then pour the meat mixture over it. Place it in the oven for about 10 minutes. Then sprinkle the cheese over it and return it to the oven for another 5 minutes or until the cheese is melted.
Let the pie sit for a few minutes and then serve. Optional toppings include salsa, guacamole, sour cream and/or cilantro.
Notes
You can use frozen, chopped green pepper, frozen chopped onion and already minced garlic in the dish.
One average size bell pepper chopped is about 1 cup
One medium chopped onion is about 1 cup
One clove of garlic is about equal to one teaspoon.
Also you can use frozen whole kernel corn. If you would like it spicier you can increase the amount of the spices and add extra spices.
Tamale pie
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