Tamale Pie With Cornbread Crust
A savory tamale pie features a robust ground beef and tomato filling, topped with a cheesy cornbread crust.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 375 F.
-
Brown ground beef with onions and green pepper in a large skillet; drain excess fat.
-
Add tomato sauce, undrained tomatoes, drained corn, olives, garlic, sugar, salt, chili powder, and black pepper to the skillet.
-
Mix well, bring to a boil, then reduce heat and simmer uncovered for 20 minutes or until thickened.
-
Stir in cheese until melted, then remove from heat.
-
In a saucepan, combine cornmeal, salt, water, and chili powder; cook over medium heat, stirring constantly, until thick.
-
Stir in butter or margarine.
-
Spread half of the cornmeal mixture into a 12x8 inch baking dish.
-
Spoon the beef filling over the bottom crust, then top with the remaining cornmeal mixture.
-
Bake for 45 minutes.
-
Optionally, sprinkle 1/2 cup cheese over the crust about 5 minutes before baking finishes.
-
Serve with desired garnishes.