Tamale Pie Mix Up

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2 cups whole milk

1 cup plain yellow cornmeal

2 tablespoons vegetable oil

2 cups chopped yellow onion (about 2 medium onions)

1 tablespoon minced garlic (about 3 garlic cloves)

1 large green bell pepper, chopped (about 1 cup)

1 pound ground beef

2 cups tomato sauce

1 cup frozen or drained canned corn

1 cup cup drained canned sliced black olives

2 tablespoons plus 1 tsp. chili powder

2 teaspoons kosher salt

1/2 teaspoon black pepper

6 ounces extra-sharp cheddar cheese, shredded (about 1 1/2 cups)

sour cream (optional)

chopped fresh cilantro (optional)


1. Preheat oven to 350°F. Stir together milk and cornmeal; set aside.

2. Heat oil in a large skillet over medium-high. Add onion, garlic, and bell pepper; cook, stirring occasionally, until the vegetables begin to soften, about 8 to 9 minutes. Add beef; cook, stirring often, until meat crumbles and is no longer pink, about 7 minutes.

3. Stir beef mixture into cornmeal mixture. Stir in tomato sauce, corn, olives, chili powder, salt, and black pepper. Transfer to a lightly greased 13- x 9-inch glass or ceramic baking dish.

4. Bake in preheated oven until set and well browned around edges, 55 minutes to 1 hour. Remove from oven; sprinkle with cheese. Return to oven, and bake until cheese melts, 3 to 4 minutes. If desired, top servings with a dollop of sour cream and sprinkle with cilantro.

Bon Appetit!

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