Tamale Pie with Beef, Corn, Olives and Salsa

Tamale Pie with Beef, Corn, Olives and Salsa Recipe from Mexico

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

Tamale Pie with Beef, Corn, Olives and Salsa

Tamale Pie is a delicious and comforting dish that combines the flavors of a traditional tamale with a savory beef filling. This recipe adds a twist with the addition of corn, olives, and salsa for a flavorful and satisfying meal.

History

Tamale Pie is a popular dish in the United States, with roots in Mexican cuisine. It is believed to have originated in the early 1900s as a way to enjoy the flavors of tamales in a simpler and quicker form. Over the years, different variations of the recipe have emerged, each adding its own unique twist to the classic dish.

Ingredients

Filling

1 lb (454 g) ground beef
1 small onion, chopped
16 oz (454 g) jar of Ortega salsa (any flavor)
0.33 cup water
1.25 oz (35 g) package of Ortega taco seasoning mix
1 cup frozen corn kernels
2.25 oz (64 g) can of sliced olives, drained

Crust

1 cup yellow or white cornmeal
12 oz (340 g) can of evaporated milk
4 oz (113 g) can of Ortega diced green chiles
1 cup shredded cheddar cheese
1 tsp salt
Ortega pickled jalapeno slices

How to prepare

Filling

In a skillet, cook the beef and onion until the beef is browned. Drain any excess fat.
Stir in the salsa, water, and seasoning mix. Bring to a boil.
Reduce the heat to low and cook for 4 minutes. Then, add the corn and olives.

Crust

Preheat the oven to 425°F (218°C).
In a saucepan, combine the cornmeal, milk, chiles, 0.5 cup of cheese, and salt.
Cook for 7 minutes or until thickened.
Spoon the filling into an ungreased baking dish.
Spread the cornmeal mixture on top.
Bake for 25 minutes.
Sprinkle with the remaining cheese.
Bake for an additional 10 minutes or until the cheese is melted.
Garnish the servings with jalapenos and red bell pepper strips.

Variations

Substitute ground turkey or chicken for the beef for a lighter option.
Add diced bell peppers or jalapenos to the filling for extra flavor and heat.
Top the pie with avocado slices and sour cream for a creamy finish.

Cooking Tips & Tricks

Make sure to drain any excess fat from the cooked beef to prevent the filling from becoming too greasy.

- Be sure to cook the cornmeal mixture until thickened to ensure a sturdy and flavorful crust.

- Garnish the finished dish with fresh jalapenos and red bell pepper strips for a pop of color and added heat.

Serving Suggestions

Serve Tamale Pie with a side of Mexican rice and a fresh green salad for a complete and balanced meal.

Cooking Techniques

Be sure to cook the beef and onion until the beef is browned to develop rich flavors in the filling.

- Allow the cornmeal mixture to thicken before spreading it on top of the filling to ensure a sturdy crust.

Ingredient Substitutions

Use ground turkey or chicken in place of beef for a lighter option.

- Substitute black beans for the olives for a different twist on the filling.

Make Ahead Tips

Prepare the filling and crust ahead of time and assemble the pie just before baking for a quick and easy weeknight meal.

Presentation Ideas

Garnish the finished dish with fresh cilantro and a squeeze of lime for a bright and fresh finish.

Pairing Recommendations

Serve Tamale Pie with a cold Mexican beer or a glass of sangria for a refreshing and flavorful pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 420 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 21g per serving

Saturated Fat: 9g per serving

Proteins

Protein: 22g per serving

Vitamins and minerals

Iron: 3mg per serving

Calcium: 250mg per serving

Alergens

Contains dairy (cheese, milk)

Summary

Tamale Pie is a hearty and satisfying dish that is rich in protein and carbohydrates. It is a great source of iron and calcium, making it a nutritious meal option.

Summary

Tamale Pie with Beef, Corn, Olives, and Salsa is a delicious and comforting dish that is perfect for a cozy night in. With a flavorful beef filling and a hearty cornmeal crust, this dish is sure to become a family favorite. Enjoy the flavors of tamales in a simpler and quicker form with this tasty recipe.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, much like today, when I stumbled upon an old, dusty cookbook in the attic. As I flipped through the yellowed pages, a recipe for Tamale Pie with Beef, Corn, Olives, and Salsa caught my eye. The combination of flavors and ingredients intrigued me, and I knew I had to give it a try.

I had always been passionate about cooking, and over the years, I had collected recipes from various places and people. From my mother's handwritten notes to recipes shared by friends and neighbors, my recipe collection was a true reflection of my love for creating delicious meals.

As I read through the instructions for the Tamale Pie, memories of my childhood flooded back. I remembered my mother's comforting meals, lovingly prepared in our cozy kitchen. She was the one who taught me the basics of cooking, instilling in me a passion for creating delicious and nourishing meals for my family.

I decided to make the Tamale Pie for dinner that night, eager to see how the flavors would come together. I gathered the ingredients – ground beef, corn, olives, salsa, and a few pantry staples – and got to work in the kitchen.

The first step was to brown the ground beef in a skillet, seasoning it with a blend of spices that added depth and flavor. As the beef sizzled and browned, the aroma filled the kitchen, making my stomach growl in anticipation.

Next, I added the corn and olives to the skillet, letting them cook until they were tender and fragrant. The colors of the ingredients mingled together, creating a vibrant and inviting mixture that promised a delicious meal.

In a separate bowl, I mixed together the cornmeal, flour, baking powder, and salt to create the tamale topping. I added in some melted butter and milk, stirring until the mixture was smooth and creamy.

I poured the beef and vegetable mixture into a baking dish, spreading it evenly across the bottom. Then, I carefully spooned the cornmeal topping over the filling, smoothing it out with the back of a spoon. The dish was ready for the oven, its tantalizing aroma filling the kitchen with the promise of a delicious meal.

As the Tamale Pie baked, I prepared the salsa to serve alongside it. I diced fresh tomatoes, onions, and jalapenos, mixing them together with a squeeze of lime juice and a sprinkle of salt. The vibrant colors of the salsa mirrored the flavors of the dish, adding a fresh and zesty contrast to the rich and savory pie.

When the timer finally chimed, signaling that the Tamale Pie was ready, I eagerly pulled it out of the oven. The aroma that wafted up was irresistible, a tantalizing blend of spices, corn, and beef that made my mouth water.

I scooped out generous portions of the Tamale Pie onto plates, topping each serving with a dollop of the fresh salsa. The first bite was pure bliss – the tender beef, sweet corn, and briny olives melded together with the creamy cornmeal topping and zesty salsa, creating a symphony of flavors and textures that danced on my taste buds.

As I savored each bite, I couldn't help but feel grateful for the journey that had led me to this moment. From the dusty cookbook in the attic to the comforting memories of my mother's kitchen, every experience had shaped me into the passionate cook I was today.

The Tamale Pie with Beef, Corn, Olives, and Salsa had become more than just a recipe – it was a testament to my love for cooking, my appreciation for the flavors of home, and my desire to share delicious meals with those I loved.

And as I sat at the table, surrounded by my family, enjoying the fruits of my labor, I knew that this recipe would hold a special place in my heart forever.