Tamale Pie Casserole
Tamale Pie Casserole is made so many different ways with such a large spectrum of ingredients. Every family seems to have their own recipe and they’re all so different. We’ve changed our family recipe somewhat, but it remains close to the original. Ironically, this recipe originates from my Swedish grandmother. It bears no resemblance to a tamale or a pie. Growing up eating my grandmother’s version, it had no spice and we ate it with ketchup. We, we spice it up and prefer to top with salsa or hot sauce. It still has very little Hispanic influence but it is delicious comfort food.
Our version of the recipe is so simple to make, great to spice up or leave as is. I use beef and sausage, but any variation or combination will work. The ingredients are pantry staples in our kitchen so it’s a snap to put together. Preparation time is super quick and then your side can be prepared while the dish bakes.
This Tamale Pie Casserole is such a treat. When we put a batch together we set aside half for the freezer so there’s a super fast meal ready to go. On the day of, the casserole bakes for about an hour and I make sure the edges are crispy goodness. For the frozen pan, I’ll pull it out of the freezer in the morning and when I get home from work, place it in a cold oven then bake as usual. I like to serve with a simple side salad, coleslaw, or quick pickled cucumbers to add some fresh, crunchy flair.
Tamale Pie Casserole
Equipment
- 2 – 9×9" baking dishes or 1 – 9×13" baking dish
Ingredients
- 1 lb. ground beef
- ½ lb. pork sausage any kind, we like hot Italian or spicy breakfast sausage
- 1 onion, diced
- 3 cloves garlic, minced
- 1 4oz can green chilies
- 1 15oz can tomatoes, diced or stewed
- 1 15oz can creamed corn
- 1 15oz can pitted ripe olives drained
- 1 cup cornmeal
- 1 tbsp chili powder
- 2 tsp cumin
- 2 tsp salt
- ½ tsp cayenne pepper optional
Instructions
- Prepare baking dishes by spraying with cooking spray. Preheat oven to 350 degrees
- In a large skillet over medium heat, brown meat.
- While meat is browning, dice onion, mince garlic. Add onions to the pan and sauté until onions are softened, then add garlic, green chilies, tomatoes, corn, and olives.
- Measure and mix cornmeal and dry seasonings. Add to the skillet, mix until combined, and remove from heat.
- Divide the mixture between the 2 9×9 baking dishes. Place one in the oven and bake for about one hour or until the sides start to crisp and the top is golden brown.
- Let the second dish cool then place plastic wrap over the surface of the mixture and tightly wrap foil over the dish. Refrigerate to cool then place in the freezer.
