Tamale Pie

IMG_8071Hi everyone– I’ve been eating this tamale pie for as long as I can remember.  It was a staple in my mother’s kitchen.  Since I’m too busy (lazy?) to make Christmas tamales, I whipped out this recipe when the Monday night friends came for dinner this week.  I love this stuff.  Not sure if it’s just the nostalgia of good old tamale pie or if it jus tastes so warm, savory, spicy great!  Anyway here’s the recipe ( a version of the 1950’s favorite)

TAMALE PIE

Filling:
1 pound ground beef
1 14 oz. can tomato sauce
1 14 oz. can corn
1 14 oz. can small black olives
1 package Lawry’s taco seasoning

Brown the ground beef in a deep pan.  Strain off all of the fat that’s rendered.  Then mix in the tomato sauce, corn, olives and taco seasoning.  Simmer on low, low heat while you make the topping.

Cornbread topping:
1/2 cup flour
1/2 cup yellow corn meal
1 1/4 tsp. baking powder
1/3 tsp. salt
1/4 tsp. sugar
1 egg
2 tab. canola oil
1 1/2 cups milk

Mix the dry ingredients and stir in the wet ones.  This will be thinner than regular cornbread batter.  Pour the meat mixture into a 9″ square pan and then drizzle the cornbread batter over the top.  Bake it all at 350 degrees for about 30 minutes until the cornbread is golden and the filling is bubbly around the edges.

Garnishes:
sour cream
salsa
green onions
chunks of avocado
cortijo cheese
cilantro
grated cheddar

Pick the garnishes you like best and pile them on your tamale pie when it’s steaming hot ready to eat on your plate.  It’s just good old fashioned good food.

 

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