Growing Up, Christmastime Meant “Tamaletime” For The Kikers
And living in San Antonio meant we had easy access to some of the best hand-made tamales on the planet.
This tamale pie recipe is a variation on the handmade tamales we enjoyed during the holidays. I hope you enjoy it as much as I do; you’ll find this savory pie won’t last long … In fact …
… “Here today, gone tamale!“
1½ pounds | lean ground beef
1 | white onion, chopped
½ cup | chopped green pepper
1 teaspoon | lawry’s brand seasoned salt
1 package | chili seasoning mix
1 pound | tomatoes, chopped
1½ cups | cooked and drained whole-kernel corn
1 cup | pitted black olives, sliced
1 cup | yellow corn meal
1 teaspoon | salt
2½ cups | cold water
1 cup | shredded cheddar cheese
0. Preheat oven to 350°F.
1. Brown the beef in a medium skillet, breaking up meat with spoon; drain and return meat to skillet.
2. And the next 5 ingredients and simmer 5 minutes.
3. Stir in the corn and olives; transfer to a 2-quart baking dish.
4. In a separate pot, combine the corn meal, salt and water, stirring until thick over medium heat.
6. Remove your pie from oven briefly to sprinkle with cheese then return to bake for another 5 minutes.
Makes 6 servings
Foodie Tip ~
♥ Let’s go all the way – why not garnish your pie with sour cream, chopped scallions, guacamole and jalapeño?!
I found the original recipe (below) in mom’s 3-ring black binder. I think mom was more likely to “clip” recipes in her early days until she learned the art of freestyle cooking; the green index card file contains many of the recipes that are handwritten indicating they were favorite creations of hers… or her friends.