Deb Wise's Tamale Pie Mix-up Recipe
Looking for an easy, one-pan way to feed a crowd? This homey, comforting casserole will fit the bill nicely. Ground beef, cornmeal, tomato sauce, and corn combine with a layer of gooey cheese to make a hearty take on tamale pie, minus the layers. Serve this dish with a big green salad and dinner is done!
- 2 cups whole milk
- 1 cup plain yellow cornmeal
- 2 tablespoons vegetable oil
- 2 cups chopped yellow onion (about 2 medium onions)
- 1 tablespoon minced garlic (about 3 garlic cloves)
- 1 large green bell pepper, chopped (about 1 cup)
- 1 pound ground beef
- 2 cups tomato sauce
- 1 cup frozen or drained canned corn
- 1 cup cup drained canned sliced black olives
- 2 tablespoons plus 1 tsp. chili powder
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 6 ounces extra-sharp Cheddar cheese, shredded (about 1 1/2 cups)
- Sour cream (optional)
- Chopped fresh cilantro (optional)
How to Make
Preheat oven to 350°F. Stir together milk and cornmeal; set aside.
Heat oil in a large skillet over medium-high. Add onion, garlic, and bell pepper; cook, stirring occasionally, until the vegetables begin to soften, about 8 to 9 minutes. Add beef; cook, stirring often, until meat crumbles and is no longer pink, about 7 minutes.
Stir beef mixture into cornmeal mixture. Stir in tomato sauce, corn, olives, chili powder, salt, and black pepper. Transfer to a lightly greased 13- x 9-inch glass or ceramic baking dish.
Bake in preheated oven until set and well browned around edges, 55 minutes to 1 hour. Remove from oven; sprinkle with cheese. Return to oven, and bake until cheese melts, 3 to 4 minutes. If desired, top servings with a dollop of sour cream and sprinkle with cilantro.