Stovetop Tamale Pie
The yellow corn meal in this recipe I find easily in the bulk section of my grocery store. I buy what is labeled for making polenta because it has a slightly courser grind and I think a better flavor. The creamed corn is a key item but it can be easily made. In place of the cream-style corn, you can use whole-kernel corn that has been chopped in a blender. I normally only have frozen corn on hand, so to make cream corn I measure out 2 cups of corn into a measuring cup. I then add water to the corn filled measuring cup up to the 2 cup mark. Once the corn thaws enough I use a stick blender to chop it up with the water.
- 2 tbs vegetable oil
- 1 onion chopped
- 1 lb ground beef
- 1 can (16 ounces) stewed tomatoes
- 2 cups creamed corn
- 1 cup yellow corn meal
- 1 1/2 tsp salt
- 1 1/2 tbs chili powder
- 1 tbs taco seasoning
- 1/2 cup sliced ripe olives - optional
- 1/2 lb Monterey Jack cheese shredded (approximately 2 cups)
- Select a skillet that is large enough to hold all of the ingredients. Heat the oil over medium flame and cook the onions until soft.
- Crumble in the ground beef and cook thoroughly, until lightly browned. Drain off any excess fat.
- Stir in canned tomatoes with their juice, corn, milk, cornmeal, salt, chili powder and taco seasoning; mix well. Add green olives sliced in half to the top, spreading them out evenly. Sprinkle cheese over top.
- Cover and cook over low heat about 20 to 25 minutes. You do not need to stir this while it is cooking but do keep an eye on it. It will scorch if you let it go too long.
- Serve with your favorite condiments - salsa, fresh cilantro, onions, sour cream, lime wedges, just to name a few.
Prep Time: 00:20
Cook time: 00:25
Total carbs: 32