Tamale Pie

Tamale Pie
Tamale Pie
We adore this homey American classic, a Super Bowl party favorite.André Baranowski

We adore this homey American classic, a Super Bowl party favorite.

Tamale Pie
We adore recipe for this homey American classic, a Super Bowl party favorite.
Yield: serves 6

Ingredients

  • 4 tbsp. butter
  • Salt
  • 2 14 cups coarse cornmeal
  • 2 tbsp. bacon drippings or vegetable oil
  • 1 medium yellow onion, chopped
  • 1 small green bell pepper, cored, seeded, and chopped
  • 1 clove garlic, finely chopped
  • 1 14 lb. lean ground beef
  • 1 tbsp. chili powder
  • 12 tsp. ground cumin
  • 1 cup canned crushed tomatoes

Instructions

  1. Preheat oven to 350°. Rub a 2 1⁄2-quart casserole dish with 1 tbsp. of the butter; set aside. Put 1 quart water and 2 tsp. salt into a medium pot; bring to a boil. Gradually add cornmeal while whisking vigorously. Reduce heat to low and cook, stirring often, until thick, 8–10 minutes. Add remaining 3 tbsp. butter and stir until combined. Spoon half the cornmeal mixture into the prepared dish. Spread out with the back of a wet spoon to cover the bottom and sides completely; set aside. Cover remaining cornmeal mixture to keep warm and set aside.
  2. Heat drippings in a large skillet over medium heat. Add onions, peppers, and garlic and cook, stirring often, until softened, 7–8 minutes. Increase heat to medium-high; add beef, chili powder, and cumin; cook until meat is no longer pink, about 5 minutes. Add tomatoes and salt to taste and cook until most of the liquid has evaporated, 6-8 minutes.
  3. Spoon filling into casserole, then top with remaining cornmeal mixture, spreading it out with the back of a wet spoon to cover the filling. Bake until top is crisp and sides are bubbling, 30–35 minutes.