Mexican Tamale Pie
Mexican tamale Pie is the perfect Cinco de Mayo party dish. It's loaded with ground beef, chiles, corn and covered with a delicious cornmeal topping. This recipe is one you'll want to make over and over again.
Notes
For a vegetarian version, substitute 1 cup each black and pinto beans for the meat.
Or, skip the crust and try a lasagne version: lightly fry 12 corn tortillas and place them in a 9" x 13" baking dish. Blend a cup of ricotta or cottage cheese with an egg and 3/4 tsp of oregano. Spread the meat mixture, on top of the tortillas, add the cheese mixture and top with some mozzarella cheese. Bake.
Cooking Time35 min
Cooking MethodCasserole, Slow Cooker
Ingredients
- 1 pound ground beef chuck
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 clove garlic, minced
- 1 15-ounce can tomato sauce
- 1 package (10 ounces) frozen whole corn kernels
- 1 can (4 ounces) chopped green chiles (use fresh or frozen if you have them)
- 1/2 cup sliced ripe olives
- 2 1/2 teaspoon chili powder
Instructions
- Brown beef over med-high heat in large skillet. Drain off fat, add onion, green pepper, and garlic. Saute 3-4 min.
- Reduce heat and add tomato sauce, 1/4 cup tap water, corn, chiles, olives, and chili powder. Stir to blend, cover, and cook 10 minutes.
For the crust:
3/4 cup yellow cornmeal
1 Tbsp flour
1 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup milk
1 Tbsp vegetable oil
1/2 cup Monterey Jack cheese, grated
- Combine all dry ingredients for the crust. Stir in milk and vegetable oil. Preheat oven to 375 degrees F.
- Transfer meat mixture to greased 2 1/2 quart shallow casserole. Sprinkle grated cheese on top of meat mixture. Spread crust on top. Bake 30-35 min or til topping is lightly browned and casserole is bubbling.