Cowboy Hot Tamale Pie

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.

Cooking Method: Baking, Stewing

Cuisine: Mexican

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 532.3

Dietary: Gluten-free

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

1 1/2 pound Lean ground beef
1 lg Onion, chopped
1 teaspoon Garlic, minced
1 teaspoon Seasoned salt
1 package Chili seasoning mix
1 pound Can of tomatoes
1 1/2 cup Cooked whole kernel corn
3 1/4 oz Can pitted black olives, drained
1 cup Yellow cornmeal
1 teaspoon Salt
2 1/2 cup Cold water
1/4 cup Chopped canned pimiento
1 cup Shredded cheddar cheese

Directions

1
Preheat oven to 350F (175C). Grease a 2-quart shallow baking dish.
2
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.
3
Add the minced garlic, seasoned salt, and chili seasoning mix to the skillet; cook for 1 minute until fragrant.
4
Stir in the can of tomatoes and bring to a simmer; cook for 5 minutes to meld flavors.
5
Remove skillet from heat and stir in the cooked corn and drained black olives.
6
In a separate saucepan, combine cornmeal, salt, and cold water over medium heat.
7
Cook the cornmeal mixture, stirring constantly, until it thickens into a smooth mush (about 5-7 minutes).
8
Remove cornmeal mush from heat and stir in the chopped pimiento.
9
Spread a thin layer of the cornmeal mush on the bottom of the prepared baking dish.
10
Pour the beef and corn mixture over the cornmeal layer, spreading it evenly.
11
Top with the remaining cornmeal mush, spreading it out to form a border around the edges and covering the center.
12
Bake for 40 minutes, or until the top is set and lightly golden.
13
Sprinkle the shredded cheddar cheese over the top and return to the oven for 5 more minutes until cheese is melted.
14
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.

Keywords: beef, chili, cornmeal, casserole, comfort food, corn, cowboy, dinner, ground beef, hot tamale, meal, pie, spicy, tomato, western

Read it online: https://www.chefs-mate.com/recipe/cowboy-hot-tamale-pie/