California Tamale Pie with Corn and Black Olives
When I was a growing up in California, my mom used to make Tamale Pie all the time. Tamale Pie was one of President Richard Nixon's favorite dishes. While president's might like it, it was one of those take it or leave it meals as a kid, but for some reason, I love it as an adult!
When I saw a recipe for California Tamale Pie with Corn and Black Olives in Not Your Mother’s Slow Cooker by Beth Hensberger and Julie Kaufmann, we had to try it.
This recipe is so good, we have made it twice in less than a month! It freezes beautifully for hubby’s lunches, and was DELICIOUS the next day for our lunch. It would also be a crowd pleaser for potlucks and gatherings!
Naturally, I have experimented and made some changes to their fabulous recipe, adding extra spices in the meat mixture! It is made in two steps. Since most of my friends like to eat lower calorie, I have omitted the olives as well as the cheese and EVOO in the last step, and it still made a great dish! Both recipes are included below, so be sure to scroll down to the end!
Meat Mixture
- 1 pound lean ground beef, turkey or chicken
- 2 small white onions, chopped fine
- 3-5 cloves of garlic
- Sauté in a pan until well cooked. Drain fat and liquids, then sprinkle with:
- 3 tablespoons of mild to medium hot chili powder
- 1-2 teaspoons cumin
- Optional – add one can of pinto or black beans if desired (I use frozen crock cooked beans)
Cook to mix flavors through. I like to give it a bit of salt and pepper to taste at this point.Spray crock with non stick spray, and put the meat mixture in the bottom.
Cornmeal Mixture
In a separate bowl combine
- ¾ cup medium grind yellow cornmeal
- 1 ¼ cups whole milk or almond milk
- 2 large eggs, beaten
- 1 to 2 teaspoons of salt (to taste)
- Pinch of ground cumin
- 1 16 oz can stewed tomatoes with chilies, drained and chopped
- 1 can corn or 2 cups frozen corn or 3 to 4 ears of corn, kernels cut off
- 1 14 oz can pitted ripe California black olives, drained and coarsely chopped
Whip together cornmeal, milk, egg, salt and cumin, whisking until smooth. Dump tomatoes, corn and chopped olives in, stirring to combine all ingredients. Pour cornmeal mixture over the meat mixture in the crockpot. Cover and cook on HIGH for 3 to 4 hours. The cornmeal on top will form a pretty cornmeal looking “crust” on top.
California Tamale Pie - Lower Fat Edition
This is what your Tamale Pie will look like if you stop right here, a delicious baked cornmeal crust over a yummy filling!
California Tamale Pie - Cheese Topping (photo at top)
Optional Topping at end
- 1 ½ cups sharp cheddar cheese or a combination of cheddar and Monterrey Jack
- 1 – 2 tablespoons olive oil
Sprinkle the cheese over the top of the Tamale Pie, drizzle with oil, cover and cook on HIGH for an additional 10 minutes to melt the cheese.
Serve with Spanish rice, refried beans and a salad!
Copyright Lisa Baughn at www.ThePrudentwife.com ~
Lisa Baughn shows you how to save time, money and sanity while learning to thrive in the “new economy,” equipping you to get out of debt faster. Creative ideas to live again, nail one debt at a time, revamping your lifestyle and attitude. Enjoy signature how-to videos which explode open easy cooking techniques with simple gourmet meals and maximum nutrition. Thrive in the new economy! Great ideas and tips can be found at her website www.ThePrudentWife.com