Spoonbread Tamale Pie
A hearty, savory spoonbread tamale pie featuring seasoned beef, corn, black olives, and a golden cornmeal topping—perfect for comforting family dinners or casual gatherings.
Ingredients
- 1 1/2 lb. ground lean beef
- 1 large onion, chopped ⓘ
- 1 small green pepper, chopped ⓘ
- 1 clove garlic, minced ⓘ
- 1/4 cup salad oil ⓘ
- 15 oz. can pear-shaped tomatoes ⓘ
- 12 oz. can whole kernel corn ⓘ
- 2 tsp. salt ⓘ
- 4 to 6 tsp. chili powder ⓘ
- 1/2 tsp. pepper
- 1/2 cup yellow cornmeal
- 1 cup water ⓘ
- 1 small can chopped black olives ⓘ
- Cornmeal Topping ⓘ
Instructions
- Saute ground beef, chopped onion, chopped green pepper, and minced garlic in salad oil until meat is browned and vegetables are tender.
- Stir in canned tomatoes, drained corn, salt, chili powder, and pepper; cover and simmer for 5 minutes.
- Mix cornmeal with water until smooth; stir into the meat mixture and simmer for 10 minutes until thickened.
- Add chopped black olives to the mixture and turn into a greased 9 x 13-inch baking dish.
- Spread the cornmeal topping evenly over the meat mixture.
- Bake uncovered in a preheated oven at 350°F to 375°F for 40 minutes until golden and bubbly.
Tips & Substitutions
For a twist, consider using ground turkey or chicken instead of beef; it will reduce fat while keeping the dish flavorful. If you prefer a spicier kick, add diced jalapeños or increase the chili powder. For a vegetarian version, substitute the meat with black beans and increase the vegetables. Pair this dish with a fresh salad for a balanced meal.
Serving Suggestions
Serve warm, garnished with fresh cilantro or a dollop of sour cream. This dish pairs beautifully with a side of cornbread or a simple green salad to balance the richness. For a fun twist, consider serving it alongside Warm Vegetable Dip for a complete meal experience.
Storage & Reheating
Allow leftovers to cool completely before transferring them to an airtight container. They can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, thaw in the refrigerator overnight if frozen, then warm in the oven at 350°F until heated through, about 20-25 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Spoonbread Tamale Pie contains roughly 350 calories, with 11g protein, 55g carbohydrates, and 13g fat. It is an excellent source of vitamin C (62% of the Daily Value), dietary fiber (28% of the Daily Value), and iron (23% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 938mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the meat mixture and cornmeal topping in advance. Assemble everything in the baking dish and cover it tightly. Refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if cooking from cold.
What can I substitute for cornmeal in the topping?
If you don't have cornmeal, you can use polenta or even a cornbread mix as an alternative. Each will provide a different texture but will still create a delicious topping. Follow the instructions on the package for best results.
Can I add more vegetables to this recipe?
Absolutely! Feel free to add diced zucchini, mushrooms, or even spinach to the meat mixture. Just sauté them along with the onions and peppers to ensure they're tender before combining them with other ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).