Tamale Pie with Cheese Cornmeal Topping

Posted by Tim Hoven on

This spicy tamale pie is a classic combination of seasoned ground beef, tomatoes, and corn with a cheesy cornmeal topping.  The casserole is seasoned with onion, bell pepper, garlic, chilli powder, and ripe olives.

from - https://www.thespruceeats.com/


1 1/2 pounds lean ground beef
3 tablespoons olive oil
1 large onion, chopped
1 to 2 cloves garlic, minced
1/2 cup chopped green bell pepper
2 (14.5-ounce) cans diced tomatoes
1 (11 to 15-ounce) can whole kernel corn, drained
2 1/2 teaspoons kosher salt
1 1/2 teaspoons chili powder
1/4 teaspoon black pepper
1/2 cup yellow cornmeal
1 cup water
1/2 cup olives, sliced


1 1/2 cups milk
1 teaspoon kosher salt
2 tablespoons butter
1/2 cup yellow cornmeal
1 cup shredded cheddar cheese
2 large eggs, lightly beaten

Gather the ingredients. Preheat oven to 375 F.  Grease a 2 1/2-quart or 9-by-13-by-2-inch baking dish.  

Heat olive oil in a large skillet over medium heat. Add ground beef and cook, stirring, until beef is no longer pink.  Add chopped onion, garlic, and bell pepper; cook for 2 minutes, or until just tender.  

Pour off excess fat.  

Stir tomatoes, corn, and seasonings into ground beef mixture and simmer for about 5 minutes longer.  

Mix 1/2 cup cornmeal with 1 cup water. Stir into ground beef mixture. Cover and cook over low heat for about 10 minutes.

Add sliced olives to beef mixture and stir to blend thoroughly.

Pour beef mixture into prepared baking dish. Set aside while you make topping.

In a medium saucepan, heat 1 1/2 cups milk with 1 teaspoon salt and the butter. When milk is hot but not boiling, gradually stir in 1/2 cup yellow cornmeal. Continue cooking until thickened, stirring constantly.  Remove from heat and stir, then add cheese and beaten eggs. Stir to blend.

Pour topping over ground beef mixture and spread evenly to edges of casserole.

Bake for 20 to 25 minutes.