Hot Tamale Pie

(from cokerlj’s recipe box)

“Antique Recipe”
Mother used to make this often…it was the only “Mexican” food we ate back then, other than her homemade chili or tamales from the guy on the corner next to Sears & Roebuck!!
Mother called the “crust” part of this recipe “corn meal mush”…now-a-days it is called “polenta”! Sounds much fancier that way!!!

Source: Millie Vasek Bartek, Linda Coker

Categories: Beef, Casseroles, Mexican

Ingredients

  • 1 pound ground beef
  • 1/2 onion diced
  • 2 tablespoons flour
  • 1 tablespoon chili powder
  • 1 large clove garlic minced
  • 1/2 can diced tomatoes
  • grated cheese as needed
  • -
  • CORN MEAL MUSH (POLENTA):
  • 2 cup cornmeal
  • 3 cups water
  • salt to taste

Directions

  1. TIP: Make the Corn Meal Mush first so it can cool slightly so you can form into pie crust. Spray the pie plate with Pam and also the back of a large spoon so you can press into your pie shape easier. I am guessing you could purchase the already made polenta from the grocery store and use it?

  2. Brown ground beef and onion together until well browned.

  3. Add flour, chili powder, garlic and tomatoes. For a little extra flavor you can add some oregano. Simmer until quite thick.

  4. CORN MEAL MUSH: Combine cornmeal, water and salt in saucepan. Bring to boil and cook until quite thick. You want it to pull away from the sides and form a very loose ball as you stir…this may take 30 minutes or a little longer (I am not very patient.) Spread on a 10 inch pie plate to form a “crust”.

  5. Pour meat mixture into your cornmeal crust.

  6. Bake approximately 35 minutes at 350 degrees.

  7. Sprinkle with grated cheese. Serve with lettuce, tomatoes & avocados or guacamole.

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