I am constantly on the lookout for new Mexican dishes. I found this recipe for Tamale Pie and knew I had to try it. I decided to adapt it a bit and make into a One-Pot Tamale Pie. This recipe brought me back to the days when my Granddad would crack open a can of tamales, throw them in a pan, and heat them up. Yes, that wasn’t the healthiest of meals, but regardless its a memory and a flavor that I cherish. I’ve never tried making tamales on my own, which would be better for you than from a can. Just the idea of making homemade tamales seems daunting, so I was really curious to see how this turned out. It was really full of flavor. I added black olives and green onions to mine. Maybe now that I’ve taken a step in the direction of making homemade tamales, I’ll give it a try.

One-Pot Tamale PieServings: 6
Prep Time: 10 minutes
Cooking Time: 1 hour

Ingredients:
3 tbs. Chili powder
3/4 cup yellow cornmeal
1 1/4 cup milk
1 egg
1 lb. ground beef
1 small onion
2 cloves garlic
1 16 oz. can of tomatoes
1 small can of green chilies
1 can of corn
1 can of pinto, kidney, or chili beans
2 cups grated cheese (cheddar, Monterey, or Mexican blend)
slice black olives (optional)
Chopped green onion (optional)

Directions:
1. Preheat oven to 350° .
2. Brown meat with chopped onion and garlic in an oven safe pan. I use Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, 12-inch Set. When meat is browned drain grease, and add in chili powder. Stir until evenly distributed.
3. While the meat is browning, in a bowl mix together the cornmeal, egg, and milk. Set it to the side.
4. Add into the meat mixture, the tomatoes, corn, green chilies, and beans. Stir until evenly distributed. Heat for about 3 minutes, before pouring cornmeal mixture over. Then, spread the cheese over the top.
5. Put in oven and cook for about 1 hour. Allow to cool for about 5 minutes, top with olives and green onion if so desired. Also good with a dollop of sour cream.

 

One-Pot Tamale Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6
Ingredients
  • 3 tbs. Chili powder
  • ¾ cup yellow cornmeal
  • 1¼ cup milk
  • 1 egg
  • 1 lb. ground beef
  • 1 small onion
  • 2 cloves garlic
  • 1 16 oz. can of tomatoes
  • 1 small can of green chilies
  • 1 can of corn
  • 1 can of pinto, kidney, or chili beans
  • 2 cups grated cheese (cheddar, Monterey, or Mexican blend)
  • slice black olives (optional)
  • Chopped green onion (optional)
Instructions
  1. Preheat oven to 350° .
  2. Brown meat with chopped onion and garlic in an oven safe pan. When meat is browned drain grease, and add in chili powder. Stir until evenly distributed.
  3. While the meat is browning, in a bowl mix together the cornmeal, egg, and milk. Set it to the side.
  4. Add into the meat mixture, the tomatoes, corn, green chilies, and beans. Stir until evenly distributed. Heat for about 3 minutes, before pouring cornmeal mixture over. Then, spread the cheese over the top.
  5. Put in oven and cook for about 1 hour. Allow to cool for about 5 minutes, top with olives and green onion if so desired. Also good with a dollop of sour cream.

~Adapted from The Whole Chili Pepper Book

Here’s some more delicious recipes!
Mexican Stuffed ShellsMexican Stuffed Shells

One-Pan Mexican Hashbrown PieOne-Pan Mexican Hashbrown Pie

One-Pot Cowboy Chili with CornbreadOne-Pot Cowboy Chili with Cornbread

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