Thursday, February 14, 2013

Tamale Pie - Wheat and Legume-free One Dish Meal

Cindy’s Tamale Pie
This is a great way to use any leftover baked chicken, turkey, beef or pork you may have on hand.
If you don't have those - it works great with seasoned ground beef, bison, pork, or turkey.
Next month, I will be sharing a vegan version of this recipe.
Grease 9x13 cake pan (or 2 quart casserole dish).
Measure into a large saucepan:
3 cups cornmeal
6 cups water
1 teaspoon salt
2 tablespoons cooking oil (olive, safflower, or canola)
Stir constantly over medium high heat until bubbly and thickened.

Spread ½ cornmeal mixture in the bottom of the pan.

Layer on the following ingredients as desired:

1 can fire roasted diced tomatoes
1 can corn
1 can diced green chilies
1 can black olives (sliced)
1 can pinto beans
Sauteed onion, garlic, green pepper
Shredded cooked meat – pork, chicken, beef, turkey
1 lb cooked ground meat

Season with chili powder, cumin, salt, pepper as desired.

Spread remaining ½ cornmeal mixture over the top. 

Sprinkle with cheese if desired. 

Bake in 350 degree oven until heated through ( 30 minutes to 1 hour).

May be made ahead and stored in refrigerator or freezer until ready to use.


  1. Very tasty dish. One of my favorites that she makes!

  2. I remember you brought me this after I had Bret. So thoughtful and so yummy!!!