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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


  • 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


  1. 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).
  2. Spread remaining mixture on bottom and sides of greased 8-inch square baking dish. Bake in oven for 10 minutes. Remove.
  3. 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.

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I make a recipe similar that is faster and easier. I use Taco Seasoning, and a cornbread mix (eliminate cornmeal, water,salt & milk) The corn bread mix is made according to pkg. directions. And only put on the top of the dish.Also use frozen corn instead of cream corn as I have frozen on hand all the time. Instead of using the tomato sauce I use a can of Rotel or stewed tomatoes depends on whats in the house. Once everthing is warmed in the pan where you browned the beef, I put it in a baking pan, put the cornbread mix on top and bake according to pkg. directions. Mmmm good stuff

I make a similar, but easier version using taco seasoning mix instead of chili powder. As taco seasoning has salt in it, I don't add extra. When my meat mixture is ready, I put it in a casserole and top it with shredded cheddar. Now for the easy part. I just use a package of Jiffy mix and pour the batter over the top. Bake as directed for the Jiffy mix and it comes out great. Just one thing. Be sure your meat mixture is hot, because the 12-15 minutes to cook the cornbread on top won't be enough time to heat the meat mix if is cold. Thanks for your version. I'd like to try the cornbread on top AND bottom soon.


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