Tamales–those luscious, portable packets of steamy corn dough and comforting fillings, originated in pre-Columbian Mesoamerica. Over the centuries, cooks throughout Central and South America, Mexico and the Caribbean developed all sorts of varieties: from the Puerto Rican green banana pasteles a baby sitter used to make when I was little, to Nicaraguan nacatamals which are wrapped and steamed in plantain leaves rather than corn husks. To replicate tamale flavors in a casserole without all the wrapping & steaming, 20th century homemakers came up with “tamale pie.” Made with easily obtainable ingredients, our version, like those vintage ones, is hearty, filling, and a true comfort classic.
You can bake this up as one large casserole, or, divide the ingredients between several smaller casseroles to deliver to shut-ins, or freeze for later use. For any tamale pies you plan to freeze? Don’t add the cheese and olives on top, be sure to cool the pies completely and wrap tightly. You’ll add the toppings after you thaw the frozen pies, before reheating in the oven.