Al Fresco With Autumn: Tamale Pie

Is there anything better than a home-cooked meal from your grandmother on a cold winter day? I think not. My grandma is a beautiful, sassy and loving redhead gal, a master baker and a fantastic cook with a knack for southwest cooking. She made this dish for our family over the holidays …let’s just say people went back for thirds. It’s a total crowd pleaser for the whole table – young and old. Top with some sliced avocado and serve with a green salad to be complete!

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Tamale Pie

Prep Time: 35 min

Serves: 3-4

  • 1 lb ground meat (we use organic beef)
  •  ½ cup white onions – chopped
  • 1 can stewed tomatoes
  • 1 can tomato sauce
  • 1 can cream style corn
  • 1 can black beans
  • 1 can black olives
  • 1 cup corn meal
  • ¾ cup canola oil
  • 1 can evaporated condensed milk
  • 3 eggs
  • 1 clove garlic – minced
  • 1 packet taco seasoning
  •  1 tsp cumin
  1. Preheat oven to 375.
  2. Sauté ground meat with onions and garlic in a large pan until cooked thoroughly.
  3. Add tomato sauce, stewed tomatoes and cream corn and mix well.
  4. Stir in taco seasoning and cumin thoroughly.
  5.  In a separate bowl – combine corn meal, canola oil, condensed milk and eggs. Mix well.
  6. Add corn meal mixture to the pan and stir.
  7. Add black beans and olives to the pan and mix gently.
  8. Pour mixture into a greased 8×10 pan.
  9. Cook for 20-25 minutes or until golden brown.  Stick a clean knife in the center, if it comes out clean it’s done.

Enjoy!

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