Cornbread Tamale Pie

Tamale pie is a casserole dish ideal for feeding a family for one or two dinners, since any leftovers can be refrigerated for several days or stored in the freezer for up to two or three months.

  • 1 tbs Extra virgin olive oil
  • 1 ½ lbs Ground beef, lean
  • 1 Onion, chopped
  • 1 Bell pepper (any color), seeds and stem removed, chopped
  • ½ tsp Salt
  • 2 tsp Chili powder (more or less to taste)
  • 2 tsp Cumin (more or less to taste)
  • 1 14.5-oz can Fire-roasted tomatoes
  • 1 4-oz can Anaheim (green) chiles, drained, chopped
  • 1 16-oz can Whole kernel corn, drained
  • 1 4-oz can Sliced ripe olives
  • 1/3 cup Raisins
  • 1 cup Sharp cheddar cheese, grated
  • 1/3 cup Water
  • 1 16-oz pkg Cornbread mix
  • Water, egg, oil or milk as needed for mixing the cornbread batter according to package directions

1. Preheat the oven to 375°.

2. Heat olive oil in a large skillet on medium high. Add the ground beef, onion and bell pepper. Add salt, chili powder and cumin. Cook, stirring infrequently, until the ground beef has browned. Remove from heat; drain excess fat if necessary.

3. Mix in fire-roasted tomatoes, Anaheim chiles, corn, olives, raisins, cheese and water. Adjust seasoning. Add more chile powder and cumin if desired.

4. Rub a little olive oil over the inside of a 9×13-inch casserole dish (or use a nonstick cooking spray). Spoon filling into the casserole dish.

5. In a large bowl, prepare the cornbread batter according to the directions on the package. Pour the cornbread batter over the top of the filling in the casserole dish.

6. Bake at 375° for 40 minutes, until the top is browned.

Serves 6-8 | Time to Table 70 mins