Southwestern Tamale Pie

This recipe I made a few weeks ago, but have had family and friends ask for it. Everyone that has made it has loved it, so I had to share. If you love homemade tamales, but don’t have time or access to buy them, this is the recipe for you. Just a warning: It is spicy, but good.

20 minutes preparation
1 hour baking

Makes 6 servings

1 lb ground beef
2 T vegetable oil
2 large cloves garlic, chopped (I substituted a little garlic salt)
1 medium onion, chopped (I used 2 chives chopped instead)
1 large green pepper, seeded and chopped
1 can (10 oz) whole tomatoes, drained and chopped (I used a can of original Rotel tomatoes instead)
1 1/2 c frozen, thawed corn kernels, drained (I omitted since Josh can’t have corn)
1 c hot water
1/2 c chopped chopped pitted green olives (I omitted)
1/4 c chopped canned green chilies
1/4 c chili powder (I used a sprinkle of cayenne pepper instead)
1/2 t salt

Topping
1 c yellow cornmeal
1/3 c milk
2 t baking powder
1 c grated Cheddar cheese

Instructions:
1. In a large skillet, cook ground beef over high heat, stirring frequently, until browned, about 5 minutes. Using a slotted spoon, transfer beef to a plate. Wipe skillet clean.

2. In same skillet, heat oil over medium heat. Add garlic, onion, and pepper; cook, stirring frequently, until softened. About 10 minutes.

3. Return beef to skillet. stir in tomatoes, corn, hot water, olives, chilies, chili powder, and salt. Cook for 1 minute. Spoon filling into a large, deep casserole.

4. Preheat oven to 350 degrees F.

5. Mix together cornmeal, milk, and baking powder.

6. Spoon cornmeal mixture over filling; smooth top. cover with aluminum foil.

7. Bake pie until top is set. about 1 hour. Remove foil. Sprinkle top with cheese. Bake for 1 minute more. Transfer casserole to a wire rack to cool slightly.

I would definately recommend this one for church potlucks. You won’t bring any home.

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