Old-School Tamale Pie - FlavorBiscuit

Description

This delicious, old-school tamale pie recipe is the perfect comfort food dinner for fall or winter nights.

Ingredients

• 1 1/2 pounds lean ground beef

• 1 cup chopped onion

• 1/2 cup chopped green bell pepper

• 1 (14 1/2 ounce) can diced tomatoes

• 1 (8 ounce) can tomato sauce

• 1 cup frozen corn

• 1 (2 1/4 ounce) can sliced black olives, drained

• 1 tablespoon chili powder

• 1 teaspoon minced garlic

• 1 teaspoon ground cumin

• 1 teaspoon salt

• 1/4 teaspoon red pepper flakes, or to taste

• 1/4 teaspoon ground black pepper

• 1 cup shredded Cheddar cheese

• 1 1/2 cups milk

• 2 tablespoons butter

• 1 tablespoon white sugar

• 1/2 teaspoon salt

• 1/2 cup cornmeal

• 1 cup shredded Cheddar cheese

• 2 eggs, lightly beaten

• 1 tablespoon sour cream, or to taste

Directions

1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

2 Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.

3 Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.

4 Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.

5 Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.