Tamale Pie
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic vintage tamale pie featuring seasoned ground round, corn, and olives topped with a savory cornmeal crust. Baked to golden perfection, this hearty casserole serves a crowd.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 5 mins | None | 6–8 servings |
🔪 Key Equipment
- Large pot or skillet
- Greased casserole dish
- Wooden spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Tablespoons | Oil | null |
| 1 Cup | Onion | Chopped |
| 1 Large Can | Whole Kernel Corn | null |
| 1/2 | Green Pepper | Chopped |
| 2 Teaspoons | Salt | null |
| 1 Pound | Ground Round Meat | null |
| 1 Can | Ripe Olives | Chopped |
| 1/8 Teaspoon | Cayenne Pepper | null |
| 1 Cup | Water | null |
| 1 Large Can | Mashed Up Tomatoes | null |
| 1 Cup | Yellow Cornmeal | null |
Instructions
Step 1: Prepare the Meat and Aromatics
- Cook the 1 pound ground round meat first in a skillet; drain any excess fat and set aside.
- In a large pot or skillet, cook the 1 cup onion in 2 tablespoons oil until softened.
Step 2: Simmer the Filling
- Add the cooked meat, 1 large can whole kernel corn, 1/2 green pepper, 1 large can mashed up tomatoes, 1 cup water, 2 teaspoons salt, and 1/8 teaspoon cayenne pepper to the pot.
- Bring the mixture to a boil.
- Gradually stir in the 1 cup yellow cornmeal, stirring constantly to prevent lumps.
- Reduce heat to low, cover, and cook for 20 minutes, stirring frequently until thickened and fragrant. Towards the end of this cooking time, stir in the 1 can ripe olives.
Step 3: Bake
- Pour the mixture into a greased casserole dish.
- Bake at 350°F for 45 minutes until bubbling and golden brown.
💡 Make-Ahead & Storage: Assemble the casserole ahead of time and store covered in the refrigerator for up to 24 hours before baking.
Original Recipe Scan
