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Texas Tamale Pie

Texas Tamale Pie
3 votes, 4.67 avg. rating (89% score)
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Yield: 6 to 8 servings

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  • 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
  • Topping:
  • 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.
Updated Thursday, May 8th, 2003

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2 Responses to Texas Tamale Pie

  1. kevin hathaway December 17, 2003 at 8:56 pm #

    Made this the first time for a ski weekend. This has now become a great addition to our family ski trips. Try it and you will not be disappointed.

  2. Anonymous March 18, 2008 at 10:23 am #

    Substituted ground chicken for the beef. Very tasty. Will definitely make again.

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