Tuesday, December 24, 2013

Christmas Eve - Tamale Pie

Every Year, I say I am going to make tamales....

  • 1/2 cup chopped onion
  • 1 pound lean ground beef, round or chuck
  • 2 tablespoons butter
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (12 ounces) kernel corn or Mexican style corn
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 teaspoons chili powder
  • 3 cups boiling water
  • 1 cup yellow cornmeal
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 1/2 cup chopped ripe olives


Sauté chopped onion and ground beef in butter until beef is browned; add tomatoes, corn, 1 1/2 teaspoons salt, pepper, and the chili powder. Set aside.

In a saucepan, boil water; slowly stir in cornmeal and 1 teaspoon salt. Cook over low heat, stirring constantly, until very thick, about 5 minutes. Remove from heat and stir in the beaten egg; add chopped ripe olives. Spread half of the cornmeal mixture into the bottom of a 2-quart casserole; top with beef filling. Drop spoonfuls of the remaining cornmeal mixture on top of filling. Bake at 400° for 20 to 25 minutes, or until nicely browned.

Tamale pie serves 6.

Southern Food's Tamale Pie Recipe -