Copperswife’s Tamale Pie

I know that everyone has a Tamale Pie recipe. This one is our family favorite, and serves our family of five with enough left over for Copper to take to work for lunch the next day. This recipe can be doubled and cooked in a 9 x 13 pan if you’d like a larger batch.

1 lb. ground beef (or ground turkey)
salt & pepper to taste
1 small onion, chopped
1 small green bell pepper, chopped
1 clove minced garlic (or 1/8 teaspoon garlic powder)
2 cups tomato sauce
2 cups frozen corn
1 – 2 1/4 ounce can sliced olives, drained
1 1/2 teaspoons chili powder
1/2 teaspoon salt

1 cup cold water
1 cup cornmeal
1 cup boiling water (bring the water to a boil in a large saucepan)
1 Tablespoon butter, melted
1/2 teaspoon salt

Preheat oven to 350 degrees. Brown the ground beef, onion, pepper and garlic in a large frying pan. Season lightly to taste with salt and pepper as the meat is browning. Stir in tomato sauce, frozen corn, olives, chili powder and 1/2 teaspoon salt. Simmer briefly. Pour into a 9″ square baking pan. Set aside.

Blend the cornmeal into the cold water. Stir the melted butter, salt and cornmeal mixture into the pan of boiling water. Cook and stir over medium heat until thick.

Spread the cornmeal topping over the meat mixture, covering the entire top all the way to the edges.

Bake, uncovered, at 350* for 50 – 60 minutes.



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