David's Recipe for Tamale Pie

A lot easier to make than the recipe looks.

Main Course, Casserole, Tex-Mex

  • 1 kg ground meat
  • 1/4 cup olive oil for oiling the pan and for sauteing
  • 1 large onion
  • 1 large green pepper, seeded and diced
  • 1 cup corn kernels
  • 3 soup spoons chili powder
  • 1 small bay leaf, broken into two pieces
  • 1 or more chili peppers
  • 1 liter tomato juice
  • 2-1/2 cups (500 grams) corn meal
  • 1/4 cup flour
  • 1 10-gram envelope baking powder
  • Pinch of salt
  • 2 eggs, beaten
  • About 1 cup water
  1. Preheat oven to medium.
  2. Brown the meat. Set aside.
  3. Brown the onions lightly.
  4. Add back the meat. Stir in the green pepper. Saute for another minute or two.
  5. Stir in the chilies, corn, bay leaf, and chili powder.
  6. Add the tomato juice. Bring to a boil, then allow to simmer for a few minutes while preparing the batter.
  7. Mix together the corn meal, flour, baking powder, and salt.
  8. Mix in the eggs.
  9. Gradually mix in the water until you get a very thick batter.
  10. Oil a deep roasting pan and put the meat mixture into it.
  11. Pour the batter on top of the middle of the meat mixture and smooth the surface a little with the back of a spoon. The batter may not reach nearly the sides of the pan. Don't worry about this; it will expand in both directions as it bakes.
  12. Bake until the corn bread topping just starts to brown, about 40 minutes in my oven.
  13. Serve immediately. If you try to hold it, the topping will absorb all of the sauce.

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