Thursday, November 20, 2008

Tamale Pie

We like one dish meals at our house. Not that making one actually uses only one dish, but we like the flavors of casserole type things, so we do them pretty regularly.

This one has been a favorite for a while, but I don’t make it real often. It is, however, one that most of the time I could just whip up out of what’s in the cupboard.

It’s a great recipe for one of those chilly winter days that just begs you to turn on the oven for some reason!

There are lots of variations to this, and I’ve added some of them. I’d love to hear what you do with it!


For the crust:
2 ½ cups water
1 tsp salt
½ to 1 tsp chili powder (if you like spicy, use a whole tsp)
1 ¼ cup corn meal

For the filling:
1 lb. meat (left over pork or chicken, shredded or hamburger)
1 can (15 oz) chili ready or Mexican style tomatoes (or a can of green chili sauce)
1 can (15 oz) black beans, drained
¾ cup frozen corn, rinsed and drained
½ onion, diced fine
1 tbls olive oil
½ to ¾ cup shredded cheese (cheddar or jack are best)


Turn oven on to 350 degrees

In a sauce pan, combine water, salt and chili powder, bring to a boil
Using a whisk, slowing add cornmeal, turn burner off and cover to thicken

Spray a 2 ½ quart casserole dish with cooking spray. Spread cornmeal in dish to entirely cover the bottom and sides of the bowl. Technique tip: use a glass custard dish that has been sprayed with cooking spray to press the cornmeal mixture evenly into the casserole dish.

Set the casserole dish aside.

In a skillet, heat the olive oil.

Sauté the onions until they are transparent then add the meat. Technique tip: if you are using hamburger, scramble fry it in another pan first and drain off all the fat.

Add the tomatoes, beans and corn, mix well and bring to a simmer to heat all of the ingredients through

Using a slotted spoon, transfer the filling to the prepared crust (too much liquid is not desirable)

Top with the shredded cheese

Bake for 30 minutes, until cheese is melted and slightly browned

Serve with a side salad, guacamole, sour cream and black olive garnish

Enjoy (oh yes, any left overs that you reheat the next day are just as good!)


Nancy G said...

Thanks for posting this, I'll definitely have to give it a try. Of course, if I want to be able to eat some of it, I'll have to substitute some onion powder for at least some of the "real" onion.

Bev said...

onion powder should work just fine! it's the taste of some seasoning that you're looking for, not necessarily the actual onion pieces