Recipes // Desserts // Tamale Pie

Tamale Pie


Servings: 6

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion
  • 1 green bell pepper, cored, seeded, and chopped
  • 2 teaspoons coarse salt
  • 1 tablespoon chopped fresh oregano or 1 teaspoons dried
  • 1 teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
  • 1 pound ground beef chuck
  • 1 tablespoon tomato paste
  • One 15 ½-ounce can whole plum tomatoes
  • 2 ½ cups water
  • 1 cup fine cornmeal
  • 3 ounces Monterey Jack cheese, grated
  • 1 jalapeño, minced
  • 2 ears yellow corn, kernels and milk stripped from the cobs or 1 ½ cups frozen corn kernels
  1. Preheat the oven to 375⁰F with a rack in the middle position. Heat a 10-inch cast-iron skillet over medium-high heat. Add the oil to the pan. When the oil shimmers, add the onions, bell pepper, and 1 teaspoon of the salt and cook until the vegetables are soft and golden in places, about 5 minutes.
  2. Add the oregano, cumin, pepper, and ground beef and cook, stirring, just until the beef is cooked through, 4 to 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the tomatoes, breaking them up with the side of the spoon, and simmer until the mixture is slightly thickened, about 5 minutes. Remove from the heat.
  3. Bring the water to a boil in a medium saucepan. Stir in the cornmeal and the remaining 1 teaspoon salt and cook, stirring until thick and creamy, 2 minutes. Remove from the heat and stir in the cheese, jalapeño, and corn. Spread evenly over the beef mixture.
  4. Transfer the pan to the oven and bake for 40 to 45 minutes, until the top is golden and the filling is bubbling around the edges of the pan. Let stand for 20 minutes before serving.
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