Tamale Pie

Beef Filling

• 1 ½ pounds ground beef
• 1 yellow onion — medium dice
• 1 green bell pepper — medium dice
• 1 clove garlic clove — smashed & minced
• 1 can whole kernel corn — 12 oz, drained
• 1 can tomato paste — 6 oz
• 1 ½ cups water
• ½ cup black olives — sliced
• 1 teaspoon salt
• 1 tablespoon chili powder (optional) — to taste
• 1 cup cheddar cheese — shredded

Cornmeal Topping

• ¾ cup yellow cornmeal
• 2 cups cold water — cold
• ½ teaspoon salt
• 1 tablespoon butter

Optional Additions

• jalapeños (optional) — pickled, sliced
• tomatoes (optional) — diced & well drained
• black beans (optional) — rinsed & drained

1. Cook the Beef Filling: Preheat oven to 375°F. In a large skillet, cook the ground beef, onion, and green bell pepper over medium-high heat for 8–10 minutes, breaking the beef into small pieces, until no pink remains, the beef reaches 160°F, and the vegetables begin to soften. Add the garlic and cook for 30 seconds. Drain excess fat. Stir in the corn, tomato paste, water, olives, chili powder, and salt. Reduce heat to medium-low and simmer uncovered for 20–25 minutes, stirring occasionally, until the filling is thick but still spoonable and a spoon drawn through the skillet leaves a brief trail.24 oz ground beef, 1 onion, 1 green bell pepper, 1 garlic clove, 12 oz corn, 6 oz tomato paste, 1½ cups water, ½ cup olives, 1 tbsp chili powder, 1 tsp salt
2. Prepare the Cornmeal Topping: While the beef filling simmers, whisk the cornmeal, salt, and cold water together in a medium saucepan until smooth. Place over medium heat and cook for 10–15 minutes, stirring constantly and reducing the heat as needed, until the cornmeal is smooth, thick, and holds a visible trail when stirred. Remove from the heat and stir in the butter until completely melted.¾ cup cornmeal, ½ tsp salt, 2 cups water, 1 tbsp butter
3. Assemble the Casserole: Stir the cheddar cheese into the hot beef filling until melted. Spread the filling evenly in a greased 9 x 13-inch baking dish. Spoon the hot cornmeal mixture over the filling and gently spread it into a thin, even layer.1 cup cheddar, beef filling, cornmeal topping
4. Bake: Bake uncovered for 35–40 minutes, until the filling bubbles around the edges, the cornmeal topping is set and lightly golden, and the center reaches 165°F.
5. Rest and Serve: Let the casserole rest for 15 minutes before serving warm.