Texas Tamale Pie


1 onion, chopped
1 green bell pepper, diced
1 tablespoon butter
3/4 pound ground beef
2 cups (16 ounces) tomato sauce
12 ounces canned or frozen whole-kernel corn
1/2 cup ripe olives, chopped
1 clove garlic, minced
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 teaspoons chili powder
1 cup shredded Monterey Jack cheese
3/4 cup cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter


In a large skillet, saute onion and green pepper in butter until tender. Add meat and brown. Stir in tomato sauce, corn, olives, garlic, sugar, salt, pepper, and chili powder. Simmer for 20 minutes. Add cheese and stir until melted. Pour into a greased 8x8-inch or 10x6-inch baking dish and set aside. In a medium saucepan, stir cornmeal and salt into water. Cook over medium heat, stirring, until thickened. Stir in butter. Spoon over meat mixture in strips. Bake in preheated 375 degrees F oven for about 40 minutes.


6 to 8 servings

Reader Comments

Leave a Comment

This is similar to my

This is similar to my mother's recipe, except she would make more cornmeal mush, coat the bottom and sides of an 8" x 11" casserole dish, then spoon in a layer of the meat mixture,(minus the cheese and corn, but added some brown raisins) then a thin layer of corn, then a thin layer of cornmeal. continue layering until out of ingredients, or casserole dish is full.

Bake at 325 degrees for 45 minutes.

This is even better on the second day, when the flavors have had time to "marry".


TEXAS TAMALE RECIPE,thought you might enjoy!!!!!!!!!

Yum! (But I leave out the

Yum! (But I leave out the olives.)