Tamale Pie


I suspect that variations of this dish emerged and enjoyed some popularity int the 1950’s, the casserole age. I don’t remember ever eating it, it wasn’t part of my grandmother’s casserole playbook, and yet I still found the idea of it floating around in my head. I love tamales and I wanted the approximate taste and texture of them without all the work. Well, here it is:

Filling Mixture

1 Pound Ground Beef
1/4 Onion, Diced
1 Can Beans (I used kidney beans I had on hand, black or pinto would work nicely too)
1/2 Can Corn
1 Small Can Tomato Sauce
1 Package Taco Seasoning (or your favorite taco seasoning blend)
1/2 Cup Water

Brown and drain the fat from the ground beef and the onions. Mix in the rest of the ingredients and let the liquid cook down at a medium temperature. While the filling is cooking down prepare the “crust.”


1 Heaping Cup Corn Meal
1 Cup Cold Water
3 Cups Boiling Water
2 Cloves Garlic
Salt To Taste
1 Cup Shredded Cheddar Cheese

Combine the corn meal and cold water. Slowly and carefully mix in the boiling water and add the garlic and salt. Allow this mixture to thicken at medium high.

Spoon half of the “crust” mixture into the bottom of a greased 8-inch square baking dish. Layer the filling on top of that and smooth the rest of the “crust” on top. Cover with 1 cup shredded cheese and bake at 400 degrees for 20 minutes.


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