Tamale Pie Casserole
This tamale pie casserole recipe is a classic. It uses all the traditional ingredients, but is made extra rich and creamy with creamed corn and evaporated milk.
Cooking Time25 min
Cooking MethodCasserole, Slow Cooker
Ingredients
- 1 1/4 cup cornmeal
- 1/2 teaspoon salt
- 1 1/2 cup evaporated skim milk
- 1 cup water
- 1 pound lean ground beef
- 1 clove garlic, minced
- 1 cup onion , diced
- 1/4 cup green bell pepper, diced
- 1 cup creamed corn
- 1/4 cup black olives, sliced
- 1 cup tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cheddar cheese, shredded
Instructions
- Preheat oven to 425 degrees F. Combine cornmeal, salt, evaporated skim milk and water in a small saucepan, cook over medium heat, whisking frequently (to avoid lumps) until thick, about 7 minutes. Remove 1/2 cup of mixture and cover with plastic wrap (if you don't the mixture will harden too fast).
- Spread remaining mixture on bottom and sides of greased 8-inch square baking dish. Bake in oven for 10 minutes. Remove.
- Brown the ground beef, garlic, onion and bell pepper in a large skillet, drain. Add corn, olives, tomato sauce, chili powder, salt, and pepper, mix well. Spoon into cornmeal crust. Drop rounded teaspoons of remaining cornmeal mixture on top of meat, sprinkle with cheese. Return to oven and bake for 15 minutes.