Sunday Night Tamale Pie
A comforting, hearty tamale pie with rich tomato, corn, and chili flavors, topped with cheesy goodness—perfect for family dinners and casual gatherings.
Ingredients
- 2 Tbsp. olive oil ⓘ
- 1 Tbsp. butter ⓘ
- 1 large Bermuda onion ⓘ
- 1 large clove garlic ⓘ
- 1 lb. ground round steak ⓘ
- 1 (1 lb. 12 oz.) can packed tomatoes ⓘ
- 1 can cream-style sweet corn (1 lb. 4 oz.)
- 1 (4 oz.) can mushrooms (stems and pieces) ⓘ
- 3/4 cup Spanish red chili sauce
- 1 (4 oz.) can chopped olives
- 3 tsp. salt ⓘ
- 3/4 cup yellow cornmeal ⓘ
- 1/2 cup freshly grated Parmesan cheese ⓘ
Instructions
- In a large, heavy frying pan, put olive oil and butter.
- Melt the butter and olive oil; then turn the burner off.
- Chop up the onion and mince the garlic; add to the pan.
- Cook slowly, stirring constantly, for 10 minutes.
- Add the ground round to the pan and cook for 15 minutes, stirring occasionally.
- While still cooking, add the packed tomatoes and break up the big pieces with a spoon.
- Add the cream-style sweet corn, mushrooms (including liquid), chili sauce, and chopped olives.
- Add salt to the mixture.
- Sift the cornmeal slowly into the pan with a big spoon, stirring as you add.
- Add half of the grated Parmesan cheese (1/4 cup), stirring thoroughly.
Tips & Substitutions
For a bit of added flavor, consider using ground turkey or chicken as a leaner substitute for the ground round steak. If you don’t have Spanish red chili sauce, you can mix tomato sauce with chili powder to achieve a similar taste. Adding spices like cumin or smoked paprika can also enhance the overall flavor of this dish.
Serving Suggestions
This hearty tamale pie pairs beautifully with a side of Mexican rice or a fresh green salad. For an extra kick, serve with sliced jalapeños or a dollop of sour cream. It also complements well with dishes like Stuffed Jalapenos, Fried In Beer Batter for a complete Mexican-themed meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the tamale pie in the oven at 350°F until heated through, about 20-25 minutes. You can also microwave individual portions for a quicker option, but ensure they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Night Tamale Pie contains roughly 467 calories, with 12g protein, 30g carbohydrates, and 35g fat. It is an excellent source of vitamin C (35% of the Daily Value), protein (23% of the Daily Value), and vitamin D (22% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1231mg per serving (54% 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 dish vegetarian?
Yes, you can easily make this tamale pie vegetarian by substituting the ground beef with a mix of black beans and lentils, or a meat substitute like tempeh. Ensure to adjust the seasonings to enhance the flavors of the vegetables.
Can I freeze tamale pie?
Absolutely! Tamale pie freezes well. Just make sure to let it cool completely before placing it in a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and bake until heated through.
How can I make the cornmeal topping fluffier?
To achieve a fluffier cornmeal topping, consider adding an extra egg to the mixture before baking. Additionally, using a combination of cornmeal and cornbread mix can give it more rise and a lighter texture, making it an even more delightful topping.
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).