|Nutritional Guidelines (per serving)|
|Servings: 6 servings tamale pie|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 14g||69%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Unlike Mexican tamales, which are made with masa cornmeal flour, the tamale pie is a Southwestern dish made with a cornmeal mush crust and a tamale-like meat filling. The dish purportedly originated in Texas, and according to John Mariani in The dictionary of American Food and Drink, the first mention of the dish in print dates back to 1911.
This version is made with ground beef, but other chopped or ground meat may be used. Tomatoes, ripe olives, and corn are some of the typical vegetables. Add black beans or turn up the heat with some hot chile peppers if you'd like. Serve this great-tasting cornbread-crusted tamale pie with a fresh tossed salad, along with sour cream or guacamole for garnish.
This is always a hit and it is a great one-dish meal to serve when you have guests. It's also an excellent dish to take along to a potluck supper.
- For the Filling:
- 1 pound lean ground beef
- 1 cup chopped onion
- 1 large green bell pepper, chopped
- 1 (15-ounce) can tomato sauce
- 1 (28-ounce) can tomatoes, cut up
- 1 (16-ounce) can whole kernel corn, drained
- 1 (4-ounce) can sliced ripe olives
- 2 cloves garlic, minced
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 teaspoons chili powder
- Dash black pepper
- 1 cup shredded cheddar cheese or Mexican-blend cheese
- For the Crust:
- 3/4 cup yellow cornmeal
- 1/2 teaspoon salt
- 2 cups cold water
- 1/2 teaspoon chili powder
- 1 tablespoon butter or margarine
- 1/2 cup grated cheddar or Mexican-blend cheese for topping (optional)
Make the Filling
In a large skillet, brown ground beef with onions and green pepper. Drain well in a colander placed over a bowl to collect the fat. Discard the fat and return the beef, onions and green peppers to the skillet.
Add tomato sauce, undrained tomatoes, drained corn, olives, garlic, sugar, salt, chili powder and black pepper.
Mix well and heat to boiling. Reduce heat and simmer uncovered for about 20 minutes or until thickened.
Add cheese and stir until cheese is melted. Remove from heat and set filling aside.
Make the Crust
In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stirring constantly, until thick.
Stir in butter or margarine.
Assemble the Dish
Heat oven to 375 F.
Spread half of the cornmeal mixture into a baking dish, measuring about 12x8 inches.
Spoon the ground filling over bottom crust and then spoon remaining cornmeal mixture over filling.
Bake for 45 minutes.
If desired, sprinkle 1/2 cup cheese over the crust about 5 minutes before casserole is done.
Add about 1/2 pound of fresh Mexican chorizo to the ground beef for a spicier dish.
Add a finely minced jalapeno pepper along with the green bell peppers.
A can of drained and rinsed black beans may be added with the corn.