Tamale Pie
Add some Southwestern flair with this spicy dinner of beans, corn, ground beef and tomatoes.
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Recipe Created By: Kristen Winston Catering
Featured In: Tennessee Home & Farm
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Recipe Created By: Kristen Winston Catering
Featured In: Tennessee Home & Farm
Ingredients
- 1 cup yellow cornmeal
- 1 ½ teaspoon salt
- 1 cup cold water
- 3 cups boiling water
- 2 jalapeño peppers, chopped
- 1 medium onion, chopped
- 1 large green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 (28-ounce) can chopped tomatoes, drained
- 1 tablespoon chili powder
- 2 teaspoons each, cumin and oregano
- 1 (14.5-ounce) can pinto beans, drained
- 1 (14.5-ounce) can whole-kernel corn, drained
- 1 pound ground beef, cooked
Instructions
- Make cornmeal mush by combining cornmeal, salt and cold water. Whisk the boiling water into the mush and cook 25 minutes over a double boiler, whisking occasionally.
- Saute together the jalapeno peppers, onion, bell pepper and garlic in the vegetable oil until soft.
- Add the tomatoes, chili powder, cumin and oregano.
- In a cast iron skillet, spread half of the mush. Layer the pinto beans, corn, and ground beef.
- Cover with tomato filling mixture. Spread remaining mush on top. Bake at 350 degrees for approximately 30 minutes.
Tips & Notes
Go fresh! Substitute 1 cup cooked pinto beans, 1 cup cooked corn or 2 cups chopped fresh tomatoes for the canned versions.
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One Comment
Join the discussion and tell us your opinion.
I think there is a typo. The cornmeal only needs 5 minutes, not 25.
It’s flavorful. I needed a little more salt. I did not have a cast iron skillet, so I used a 9×13 casserole. With that size of pan, it needs more cornmeal mush for the top. Actual cornbread topping would have been even better.