This comforting “Cowboy Hot Tamale Pie” is a rustic, savory casserole that brings the flavors of a chili and cornbread together in one dish. Layers of seasoned ground beef, tomatoes, and sweet corn are nestled beneath a thick, golden cornmeal batter that crisps up beautifully in the oven. Its a satisfying, protein-packed meal perfect for cold evenings or feeding a crowd. The combination of rich meat sauce and creamy, slightly cheesy cornmeal topping creates a texture contrast that is both nostalgic and deeply flavorful. Simple to assemble with pantry staples, this dish is a weeknight winner that feels like home-cooked comfort food.
Cowboy Hot Tamale Pie
Description
This comforting "Cowboy Hot Tamale Pie" is a rustic, savory casserole that brings the flavors of a chili and cornbread together in one dish. Layers of seasoned ground beef, tomatoes, and sweet corn are nestled beneath a thick, golden cornmeal batter that crisps up beautifully in the oven. Its a satisfying, protein-packed meal perfect for cold evenings or feeding a crowd. The combination of rich meat sauce and creamy, slightly cheesy cornmeal topping creates a texture contrast that is both nostalgic and deeply flavorful. Simple to assemble with pantry staples, this dish is a weeknight winner that feels like home-cooked comfort food.Ingredients
Directions
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Preheat oven to 350F (175C). Grease a 2-quart shallow baking dish.
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In a large skillet over medium-high heat, brown the ground beef with the chopped onion, breaking up the meat with a fork until no longer pink.
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Add the minced garlic, seasoned salt, and chili seasoning mix to the skillet; cook for 1 minute until fragrant.
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Stir in the can of tomatoes and bring to a simmer; cook for 5 minutes to meld flavors.
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Remove skillet from heat and stir in the cooked corn and drained black olives.
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In a separate saucepan, combine cornmeal, salt, and cold water over medium heat.
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Cook the cornmeal mixture, stirring constantly, until it thickens into a smooth mush (about 5-7 minutes).
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Remove cornmeal mush from heat and stir in the chopped pimiento.
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Spread a thin layer of the cornmeal mush on the bottom of the prepared baking dish.
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Pour the beef and corn mixture over the cornmeal layer, spreading it evenly.
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Top with the remaining cornmeal mush, spreading it out to form a border around the edges and covering the center.
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Bake for 40 minutes, or until the top is set and lightly golden.
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Sprinkle the shredded cheddar cheese over the top and return to the oven for 5 more minutes until cheese is melted.
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Let cool for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 532.3kcal
- % Daily Value *
- Total Fat 20.7g32%
- Saturated Fat 7.3g37%
- Cholesterol 129.4mg44%
- Sodium 7143.0mg298%
- Total Carbohydrate 30.6g11%
- Dietary Fiber 5.0g20%
- Sugars 8.0g
- Protein 53.2g107%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
