Friday, March 16, 2012

Tamale Pie

Oh so good - The picture really doesn't do it justice. 
This recipe comes from the Better Homes and Garden Cook Book - with some adjustments.

  • 1 pound lean ground beef
  • 1 cup chopped onion
  • 1 cup green bell pepper, chopped
  • 1 can (16 ounces) tomato sauce
  • 1 can (16 ounces) whole kernel corn, drained
  • 1 can whole black olives, drained
  • 1 cloves garlic, minced
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 teaspoons chili powder
  • 6 oz grated Cheddar cheese
  • .
  • Topping: 
  • 1 box of Jiffy Corn Muffin mix. Mix according to box directions.
I use the above as a guideline. Adding a little more or less as it suits me. It will turn out good.  I like the Jiffy Mix because it's better tasting corn bread than the recipe below.  I always double the recipe so that I have plenty for company and/or leftovers. Then I'll use a 13x9 pan.

Brown ground beef with onions and green pepper; drain well. Add tomato sauce, corn, olives, garlic, sugar, salt, chili powder. Pour into 8x8 pan. Add cheese; stir until cheese is melted. Spread Jiffy Corn Muffin mixture evenly over the top.  Bake at 375° for 45 
Serves 6. 

Here's the Topping if you don't use the Jiffy Mix
  • Topping:
  • 3/4 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 2 cups cold water
  • 1 tablespoon butter or margarine 
In a saucepan, combine cornmeal, salt and water. Cook over medium heat, stirring constantly, until thick. Stir in butter. 

If you try is recipe I hope you like it as much as we do.

Happy Cooking (and eating!),
Nicey Linda 


  1. I love Jiffy cornbread. My grandma always used to make it. So, I'd probably like this!

  2. Thank you Linda for sharing this recipe, sound like a winner and it's gluten free for hubby. I will make it for sure.

  3. Thank you for the recipe. It sounds like one I'm going to have to try.