Tamale Pie Casserole
Tamale Pie Casserole is a meaty, delicious casserole 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. This Tamale Pie 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.
Equipment
- 2 - 9x9" baking dishes or 1 - 9x13" 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 and cut in half
- 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.
- Pour mixture into 1 - 9x13" baking dish or divide the mixture between the 2 - 9x9" baking dishes. Place in the oven and bake for about one hour or until the sides start to crisp and the top is golden brown.
- If dividing the recipe into 2 dishes, 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 label, date, and write a reminder for temperature and cook time, and place in the freezer.
Notes
I divide the mix into 2 - 9x9 baking dishes and put one in the freezer. If you're cooking for a crowd or to have leftovers on hand for the week, use 1 - 9x13 pan.