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Tamale Pie

Demonstrated by: Petty Officer Gerry Bodary, United States Navy.
Featured in From Ship to Shore on May 1, 2000.

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Ingredients:

Tamale Pie

  • 2 1/2 cups cornmeal
  • 4 tablespoons chili powder
  • 2 1/2 teaspoons salt
  • 6 cups water
  • 2 lb ground beef
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 teaspoon minced garlic
  • 1 can (28 oz) crushed tomatoes
  • 1/2 teaspoon ground red pepper
  • 2 teaspoons ground cumin
  • 1 can (15 1/4 oz) whole kernel corn, drained
  • 2 cups sliced olives
  • 1 1/2 cups shredded cheddar cheese

Directions:

  1. Preheat electric oven to 375°F.
  2. Grease a 13 x 9 x 2-inch baking pan.
  3. Combine cornmeal, 2 tablespoons of the chili powder, and 1 3/4 teaspoons of the salt.
  4. In a saucepan, bring the 6 cups water to a boil.
  5. Gradually stir in the cornmeal mixture and cook, stirring constantly, until thickened.
  6. In a large skillet, brown beef; add onions, green pepper, and garlic.
  7. Add tomatoes, the remaining 2 tablespoons chili powder, the remaining 3/4 teaspoon salt, the red pepper, cumin, corn, and olives.
  8. Stirring frequently, simmer for 5 to 10 minutes.
  9. Spread half of the cornmeal mixture over the bottom and sides of prepared pan.
  10. Add meat mixture.
  11. Spread remaining cornmeal mixture over meat.
  12. Bake for 20 to 30 minutes.
  13. Sprinkle cheese over pie.
  14. Let stand 10 to 15 minutes.

Makes 12 servings.

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