Food and Recipes Dish Casserole Deb Wise's Tamale Pie Mix-up Recipe 2.9 (7) 7 Reviews This one-pan wonder feeds a crowd. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on August 16, 2021 Print Share Share Tweet Pin Email Photo: Hector Manuel Sanchez Active Time: 35 mins Total Time: 1 hrs 40 mins Yield: 8 serves 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! Ingredients 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 ½ teaspoon black pepper 6 ounces extra-sharp Cheddar cheese, shredded (about 1 ½ cups) Sour cream (optional) Chopped fresh cilantro (optional) Directions 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. Print