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.
Tamale Pie
Ingredients
- FOR THE CORNMEAL MUSH:
- 2 cups yellow cornmeal
- 1 ½ tsp salt
- 3 Tbsp butter
- FOR THE TAMALE FILLING:
- ½ lb. loose sausage meat (mild or spicy, depending on your taste)
- 1 lb. ground beef
- ½ lb ground pork
- 1 Tbsp olive oil
- ½ tsp cayenne pepper
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 large onion, peeled and finely chopped
- 1 red bell pepper, seeded and diced
- 2 Tbsp tomato paste
- 1 lb Campari tomatoes, chopped
- 8-oz. can tomato sauce
- 4 garlic cloves, minced
- 1 4-oz can diced mild green chilies
- 2 cups fresh corn, cut from the cob OR frozen whole-kernel corn
- Salt and pepper to taste
- FOR TOPPING:
- 1 cup pitted black olives, sliced into rounds (optional)
- 8 ounces Monterrey jack cheese OR cheddar OR mixed, grated
Instructions
- MAKE CORNMEAL MUSH: In a large pot over medium heat, whisk cornmeal into 6 cups boiling water. Reduce heat to low. Stir in the butter and 1 ½ tsp salt, continue stirring for 5 minutes until quite thick. Spread ½ of the mixture into the bottom of a large casserole dish. Cover the pot holding the remaining cornmeal mush.
- MAKE FILLING: In a large sauté pan over medium heat, cook the sausage. Once no pink remains, add ground pork and ground beef, breaking up. Cook through. Remove meats to a large bowl and set aside. Add the oil, and all of the spices to the sauté pan and cook for 2 minutes until fragrant, stirring continuously. Add the onion and red pepper and cook until soft. Add tomato paste, garlic, tomatoes and tomato sauce and continue cooking for 10 minutes until tomatoes are cooked through. Stir in green chilies. Add meat back into the sauté pan. Stir in the corn and simmer for 10 more minutes. Season to taste with salt and pepper.
- ASSEMBLE AND BAKE: Preheat oven to 375F. Place the casserole dish you spread with the cornmeal mush on a rimmed baking sheet (to catch any drips or overflow while baking.) Pour the filling into the mush-lined casserole dish. Smooth the rest of the cornmeal mush over the filling. Top with the grated cheese and dot with sliced black olives (if using). Bake at 375F until cheese is melted and casserole is bubbling. (About 30 minutes.) Remove from oven and allow to rest for 10 minutes to set up before slicing. Serve hot.
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