Tamale Pie

Growing up in a family of 7 kids, we ate a lot of casserole. This was one of my all-time favorites. Mmmm… comfort food.

Tamale Pie
Adapted from Better Homes and Gardens cookbook, 1970’s edition

1 lb ground beef
2 8 oz cans tomato sauce
1/2 a medium onion, chopped (about 1 cup)
1/2 a large bell pepper, chopped (about 1 cup)
2-3 cloves garlic, minced
1 t brown sugar
3 t chili powder
ground black pepper
1 15 oz can black beans
1 1/2 cups frozen corn
1/2 cup sliced black olives
4 oz cheddar cheese, grated (about 1 1/2 cups)
3/4 cup corn meal
1/2 t salt
1 T butter

Grease a 9×13 baking pan and preheat the oven to 375°

Brown the ground beef and drain the fat. Return it to the pan and stir in the tomato sauce, onion, bell pepper, garlic, sugar, chili powder and pepper. Stir well to combine and simmer over medium heat for 15 minutes, stirring often. Add the beans, corn, and olives, and cook 5 more minutes. Add the cheese and stir until melted. Pour the mixture into the prepared pan.

Meanwhile, whisk the cornmeal and salt into 2 cups cold water in a small saucepan. Cook and stir over medium until the mixture is thickened. Add the butter and stir until melted.

Spread the cornmeal mixture evenly over the beef mixture in the pan. Bake for 40 minutes, let stand for 5 minutes before serving.