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Tamale Pie Recipe

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This recipe for Tamale Pie, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nola Hodge
Added: Monday, August 4, 2008


1/4 c. canola oil, plus more for greasing baking pan
2 lbs. lean ground beef
2 c. chopped onions
1 green pepper, chopped
1 serrano chili, minced
1 (8 oz.) can tomato sauce
1 (8 oz.) can corn kernels
1/4 c. chili powder
1 1/2 tsp. salt
1 tbsp. ground cumin
1 tbsp. garlic powder
1 tbsp. dried Mexican oregano
2 packages (9 oz. each) cornbread muffin mix
1 (2 oz.) can sliced black olives
1/2 tsp. cayenne pepper

Heat oven to 350. Grease a 9x12 inch baking pan. Heat 1/4 c. oil in a large frying pan and brown the ground beef over medium-high heat. Stir in the onions, green pepper, and serrano chili and cook for 3-5 minutes or until limp. Add the tomato sauce, corn, chili powder, salt, cumin, garlic powder, and oregano. Simmer for about 10 minutes, stirring occasionally. Meanwhile, prepare the cornbread mix according to the package instructions, adding a little extra milk to thin it to the consistency of pancake batter. Spread about half the batter in the bottom of the baking pan. Gently spoon the meat mixture evenly over the top. Spoon the remaining cornbread mixture over the meat. Do not worry if it does not completely cover the meat. Sprinkle the olives and cayenne over the top. Bake for 30 minutes. Remove from the oven and let cool for at least 15 minutes before serving.




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