Hot Tamale Pie
Make a delicious and filling dinner tonight with this hot tamale pie recipe. This Mexican beef, cheese and cornmeal casserole is bursting with flavor. This is a great dinner party meal.
Cooking Time45 min
Cooking MethodCasserole, Slow Cooker
Ingredients
- 1 cup yellow cornmeal
- 1 cup water
- 2 cups boiling water
- 1 teaspoon salt
- 2 tablespoons butter
- 1 pound lean ground beef
- 1 large onion, minced
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 (8-ounce) cans tomato sauce
- 1/3 cup Burgundy or claret wine
- 2 teaspoons chili powder, or more, to taste
- 1/2 teaspoon cumin seeds (optional)
- Salt, garlic salt, and pepper to taste
- 1 cup whole ripe pitted black olives
- 1 can (16-ounce) whole kernel corn, drained
- 1/2 cup grated natural Cheddar cheese
Instructions
- Combine cornmeal with 1 cup water in top of a double boiler, mix until smooth. Gradually stir in 2 cups boiling water, add salt. Stir constantly over direct heat until mixture thickens. Add butter. Cover and cook over boiling water for 20 minutes, stirring occasionally.
- Line a well-greased 2-quart baking dish with mixture, smoothing it evenly over surface of dish with your fingers or the back of a spoon. This is easier to do when mixture is slightly cool.
- Saute beef and onion in oil until meat is no longer red, stirring with a fork so meat is broken into small bits. Blend in flour, add tomato sauce and wine. Cook, stirring constantly until mixture boils and thickens. Simmer 5 minutes or so. Add chile powder, cumin seed, salt, garlic salt, pepper, olives and corn.
- Pour filling into cornmeal crust. Sprinkle with grated cheese. Bake in a 350 degree F oven 45 minutes.
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