This spicy tamale pie is a classic combination of seasoned ground beef, tomatoes, and corn with a cheesy cornmeal topping. The casserole is seasoned with onion, bell pepper, garlic, chili powder, and ripe olives.
Not only is this an easy preparation, but it's also super easy on the budget.
The casserole is big enough for six hearty servings. Add a tossed side salad, refried beans or beans for a satisfying dinner or serve it with easy Mexican rice.
Ingredients
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1 1/2 pounds lean ground beef
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3 tablespoons olive oil
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1 large onion, chopped
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1 to 2 cloves garlic, minced
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1/2 cup chopped green bell pepper
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2 (14.5-ounce) cans diced tomatoes
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1 (11 to 15-ounce) can whole kernel corn, drained
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2 1/2 teaspoons kosher salt
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1 1/2 teaspoons chili powder
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1/4 teaspoon black pepper
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1/2 cup yellow cornmeal
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1 cup water
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1/2 cup olives, sliced
Topping:
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1 1/2 cups milk
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1 teaspoon kosher salt
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2 tablespoons butter
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1/2 cup yellow cornmeal
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1 cup shredded cheddar cheese
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2 large eggs, lightly beaten
Steps to Make It
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Gather the ingredients. Preheat oven to 375 F.
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Grease a 2 1/2-quart or 9-by-13-by-2-inch baking dish.
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Heat olive oil in a large skillet over medium heat. Add ground beef and cook, stirring, until beef is no longer pink.
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Add chopped onion, garlic, and bell pepper; cook for 2 minutes, or until just tender.
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Pour off excess fat.
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Stir tomatoes, corn, and seasonings into ground beef mixture and simmer for about 5 minutes longer.
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Mix 1/2 cup cornmeal with 1 cup water. Stir into ground beef mixture. Cover and cook over low heat for about 10 minutes.
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Add sliced olives to beef mixture and stir to blend thoroughly.
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Pour beef mixture into prepared baking dish. Set aside while you make topping.
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In a medium saucepan, heat 1 1/2 cups milk with 1 teaspoon salt and the butter. When milk is hot but not boiling, gradually stir in 1/2 cup yellow cornmeal. Continue cooking until thickened, stirring constantly.
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Remove from heat and stir, then add cheese and beaten eggs. Stir to blend.
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Pour topping over ground beef mixture and spread evenly to edges of casserole.
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Bake for 20 to 25 minutes.
Tips
- Use Mexican or fiesta-style corn with peppers in place of the whole kernel corn.
- Instead of plain diced tomatoes, use zesty chili-style, stewed tomatoes or fire-roasted.
- Make your own homemade chili powder seasoning blend. Combine 1 teaspoon each of garlic powder and ground cumin and 1/2 teaspoon each of cayenne pepper, dried leaf oregano, and paprika.
Nutrition Facts (per serving) | |
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1015 | Calories |
35g | Fat |
144g | Carbs |
53g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 1015 |
% Daily Value* | |
Total Fat 35g | 45% |
Saturated Fat 11g | 56% |
Cholesterol 146mg | 49% |
Sodium 1360mg | 59% |
Total Carbohydrate 144g | 52% |
Dietary Fiber 18g | 64% |
Total Sugars 33g | |
Protein 53g | |
Vitamin C 53mg | 263% |
Calcium 248mg | 19% |
Iron 7mg | 40% |
Potassium 2036mg | 43% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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