Wednesday, July 28, 2010

Tamale Pie


Since introducing my kids to Trader Joe's tamales a few months ago, they have become all the rage in our house. I happen to love tamales too & thought it would be fun to try making some.
But, upon further investigation, I decided that they were a bit too complicated to deal with...being that my life, at the moment, will only allow for quick & easy meals.
So, I decided to try & find a tamale pie recipe. I figured they would like that just as much & it turns out they like it even more!
The recipe that looked the most fantastic to me, was one I found over on the food blog, Simply Recipes. I made quite a few changes to it, but the basis of the filling is pretty much the same.
I highly recommend trying this out, as it received more praise than anything I've made in a very long time. Don't be deterred by the long ingredient list. It really couldn't be easier! If you can make tacos, you can make this!

Preheat the oven to 375 degrees. Spray a 9" x 12" casserole dish with non-stick cooking spray.
Then, start by getting some ingredients ready for the filling...
Finely chop one medium onion & one red bell pepper. Measure out 2 teaspoons of chili powder, 2 teaspoons of ground cumin & 1 teaspoon of kosher salt. Set aside.

Next, you will need 1 {14.5 ounce} can of crushed fire-roasted tomatoes, 1 {4 ounce} can of green chiles {drained & chopped} & 1 {3.8 ounce} can of sliced black olives {drained},

3 ears of fresh corn {kernels removed},

and 1 cup of shredded cheese. I used a mix of sharp cheddar & Monterey jack. You can use one, or the other...or a Mexican cheese blend.

With all your ingredients ready, begin cooking...
Heat 1 tablespoon of olive oil in a large skillet, over medium high heat. Add in 1 1/2 pounds of lean ground beef, along with the onions & bell peppers.
Cook, stirring & breaking up the ground beef as you go, until it's cooked through & the vegetables are softened.

Add in the spices & cook for an additional minute, or so. Remove the skillet from the heat & stir in the tomatoes, green chiles, olives, corn & shredded cheese. Transfer to the prepared baking dish.

For the topping, add 1 1/2 cups cornmeal, 1 cup flour, 1 tablespoon baking powder, 2 tablespoons sugar & 1 teaspoon salt to a mixing bowl. Whisk to combine.
In a separate mixing bowl, whisk together 1 cup of milk, 2 large eggs & 6 tablespoons of melted unsalted butter. Add the wet ingredients to the dry & whisk until just incorporated. It's okay to have a few lumps.


Pour the batter over the filling & bake for 40 minutes, or until the cornbread topping is set & the filling is bubbling.

Let it cool for about 10 minutes & serve.

Tamale Pie

Adapted {quite a bit} from Simply Recipes
Makes a 9" x 12" casserole

filling:
1 tablespoon olive oil
1 1/2 pounds lean ground beef
1 medium onion, finely chopped
1 bell pepper, finely chopped
1 teaspoon kosher salt
2 teaspoons chili powder
2 teaspoons ground cumin
1 {14.5 ounce} can crushed fire-roasted tomatoes
1 {4 ounce} can green chiles, drained & chopped
1 {3.8 ounce} can sliced black olives, drained
3 ears fresh corn, kernels removed
1 cup shredded cheese {cheddar/jack mix works well here}

topping:
1 1/2 cups yellow cornmeal
1 cup flour
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup milk
2 large eggs
6 tablespoons unsalted butter, melted

Preheat the oven to 375 degrees. Spray a 9" x 12" casserole dish with non-stick cooking spray.
For the filling, heat the olive oil in a large skillet over medium high heat. Add in the ground beef, onions & bell pepper. Cook, stirring & breaking up the ground beef as you go, until it's cooked through & the vegetables are softened. Add in the salt, chili powder & cumin. Cook for an additional minute, or so. Remove the skillet from the heat & stir in the tomatoes, green chiles, olives, corn & shredded cheese. Transfer to the prepared baking dish.
To make the topping, add the cornmeal, flour, baking powder, sugar & salt to a mixing bowl. Whisk to combine. In a separate mixing bowl, whisk together the milk, eggs & melted butter. Add the wet ingredients to the dry & whisk until just incorporated. It's okay to have a few lumps.
Pour the batter over the filling & bake for 40 minutes, or until the cornbread topping is set & the filling is bubbling. Let it cool for about 10 minutes & serve.
Click here for the printable recipe.

11 comments:

Joanne said...

I thought I had made this before until I saw your cornmeal crust...which looks infinitely better than mine had. Recipe redo? I think yes! What a fantastic meal.

Anonymous said...

I will try it! How did you know I was looking for a tamale recipe? :)

Pam said...

Your tamale pie looks and sounds great and is a must try! I'm new here and see you have lots of great recipes and your photos are fantastic!

Connie said...

Can I just say, YUM!? I've had a small obsession with tamales ever since I had my first one years ago (that and pasteles). Could seriously eat them everyday. Love this tamale pie idea!!

michelle@TNS said...

i've never made tamales because they just seemed like too much work, and despite writing a food blog, i am very, very lazy. this, however, i could (and would) totally do.

Victoria said...

HELLO! so I will help you with getting your book parsley thief designed and self published, and then you cut me a commission check when you become rich and famous? comprede:-) ? lets talk on the phone lady, to catch up first ofcourse! email me:) victoria@weissdesign.net

gosh this blog is making me HUNGRY! great photos!

Meg said...

I made this last night for my husband and a friend. I'm going out of town for today and tomorrow, and asked if he'd save me any. He said, "Honestly, probably not. I'm thinking I'll devour the leftovers." It was so good! I didn't have chili powder though, so I made a makeshift concoction, and included cinnamon. It was really delicious. Thank you for this great recipe!

jaimecooks said...

This was delicious, thanks for posting. I made a smaller batch and froze half of the filling for a quick meal on another night.

Becky Maher said...

Katie- Love, love, love this recipe- as do the members of my clan! Thank you for all of your creatvie, family friendly recipes! I know my kids will always love your recipes!

Kristi said...

I'm vegan, but from Texas. Definitely a "make tonight" recipe - but with kidney beans instead of beef. Thanks for a great, easy, weeknight recipe!

kate said...

Kristi - I think this recipe would be delicious made Vegan as well. Let me know how it turns out for you!

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