Southwest Ranch House Tamale Pie
Savory and delicious, this recipe combines the spicy meat and vegetable mixture with a slightly sweet cornmeal crust.
- Prep Time: 20 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 30 mins
- Yield: 8 1x
- Category: Casserole
- Cuisine: American
Ingredients
Scale
For the meat and vegetable layer:
- 1 pound ground beef or ground turkey
- 1 tablespoon chili powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 small yellow onion, peeled and diced
- 1 green bell pepper, seeded and diced
- 2 carrots, peeled and diced into small cubes
- 3 cloves garlic, peeled and finely minced
- 1 15 ounce can of dark red kidney beans, drained and rinsed
- 1 14.5 ounce can of diced tomatoes
- 4 ounces tomato paste (save remaining 2 ounces from 6 ounce can for another use)
- 1 cup frozen corn, defrosted
- 4 ounce can of sliced black olives
- 4 ounce can of diced green chilies
For the cornmeal topping:
- 2 cups cold water
- 1/4 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1 8.5 ounce of Jiffy Corn Muffin Mix
- 1 tablespoon butter
For garnish:
- Sour cream
- Salsa
- Cilantro leaves
Instructions
- Preheat oven to 350 degrees.
For the meat and vegetable mixture:
- In a large non-stick skillet, brown ground meat over medium heat until almost brown, breaking meat up with a spoon as it cooks.
- Add the chili powder, salt, pepper and ground cumin mixing well to combine.
- Add the onion, bell pepper, carrots and garlic and sauté for about 8 to 10 minutes over medium heat until the onions are translucent.
- Add kidney beans, corn, black olives, diced chilies, diced tomatoes and tomato paste, mixing well to combine
- Reduce heat to low and continue cooking, stirring occasionally, while you make the cornmeal topping.
For the cornmeal topping:
- In a medium saucepan, stir the water, cornmeal, paprika, salt and corn muffin mix together over medium-high heat until thickened.
- Add butter and mix well; remove from heat.
- Pour meat and vegetable mixture into a greased 9″ x 13″ casserole baking dish or one of equivalent size; spread mixture evenly in pan with a spoon.
- Spread cornmeal mixture over top of meat mixture with a spoon.
- Bake, uncovered, in preheated oven for 1 hour until lightly browned.
- Let stand 5 minutes before serving.
- Garnish with sour cream, salsa and cilantro.
Notes
This recipe makes 8 healthy-sized servings. For smaller appetites, plan that there will be leftovers.
Find it online: https://tootsweet4two.com/southwest-tamale-pie/
