Tamale Pie – an all-time fav
Tamale Pie has been a favorite in our house for years. I became an even bigger fan of this recipe after I learned I couldn’t have gluten. This recipe is a yummy blend of flavors, and the cornmeal topping perfectly compliments the tomato/cheese/meat filling. This recipe originally came from an old Better Homes & Gardens cookbook. When we got the book, it was the ‘new’ edition. These days, that poor cookbook is well-worn and has a few pages that are about ready to fall out! Yes, it’s gotten a lot of use.
For most of the recipes from that book, that’s just our starting point. We then modify to fit our needs, taking out most, if not all, of the salt and switching the ground beef to turkey. We did both for this recipe, and while you don’t really have to soften those tasty pieces of onion before you add the meat, I think the head start helps to give them a wonderful flavor boost.
This recipe has even become a favorite of my mother-in-law. Whenever we’re going to visit and ask if she’d like us to bring something, she says, “Tamale pie!” So, there you have it. This one’s a winner for all sorts of taste buds. We’ve never tired of it, and I’ll bet you won’t either if you give it a try.
Tamale Pie
Filling
- 1 tbsp extra virgin olive oil
- 1 cup chopped onion
- 1 Lb ground beef or lean ground turkey
- 1 cup chopped green pepper
- 1 16 oz can tomato sauce
- 1 1/2 cups frozen corn
- 1/2 cup pitted ripe olives (chopped)
- 1 clove garlic (minced)
- Juice of 1 lime
- 1 Tbs sugar
- 1 tsp salt (omit, if desired)
- 2 to 3 tsp chili powder
- 1/4 tsp pepper
- 1 1/2 cups cheddar cheese
Topping
- 3/4 cup yellow cornmeal
- 1/2 tsp salt
- 2 cups cold water
- 1 Tbs butter
Filling
Add 1 tbsp. olive oil to preheated skillet and soften the onion for about 3 minutes
Add meat and green pepper and cook until meat is lightly browned and vegetables are tender.
- Stir in tomato sauce, corn, olives, garlic, lime juice, sugar, the 1 tsp salt, chili powder, and pepper. Simmer 20 to 25 minutes, or until thick.
Turn off the heat and add the cheese stirring until melted. Turn into a 9x9x2-inch baking dish.
Topping
When there's about 5 minutes left on the filling, stir the cornmeal and 1/2 tsp salt into cold water. Cook stirring constantly over medium heat until thick.
Add butter and mix well. Spoon over the filling.
Bake at 375 degrees for about 40 minutes.
