California Tamale Pie

Name: California Tamale Pie
Total time: 2400 s
Yield: ~8 people
Cuisine: American
Ingredients: 1 pound lean ground beef (or ground turkey); 1 onion (sweet or yellow); 1 bell pepper (any color); 3 cloves garlic, minced; 1 cup frozen corn; 1 can (14.5 oz) diced tomatoes, undrained; 1 can (14.5 oz) black beans, drained and rinsed; 1 can (8 oz) tomato sauce; 1 can (2.25 oz) sliced black olives, drained and rinsed; Optional: 1 can (4 oz) chopped green chiles, drained (choose your preferred level of heat: mild, medium or hot); 1 Tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon salt; 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend); 2 and 1/4 cups milk; 3 Tablespoons unsalted butter; 2 Tablespoons sugar; 3/4 cup yellow cornmeal; 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend); 3 large eggs

Chris Gan @ChrissyAlpha

This casserole can be prepared pretty quickly and is fairly customizable. You can dial the spice level up or down, select your favorite ground meat and cheese, and omit or substitute some ingredients (e.g. if you don’t like olives, maybe try adding a little extra corn or bell pepper).
Since my three year old doesn’t like spice, I had to make a non-spicy version, but I would have liked to throw some green chiles in! 🥵 🌶 💕. Maybe next time…
Modified from Valerie’s Kitchen

Chris Gan @ChrissyAlpha

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Ingredients

~40 min total

~8 people

Filling:
1 poundlean ground beef (or ground turkey)
1onion (sweet or yellow)
1bell pepper (any color)
3 clovesgarlic, minced
1 cupfrozen corn
1 can (14.5 oz)diced tomatoes, undrained
1 can (14.5 oz)black beans, drained and rinsed
1 can (8 oz)tomato sauce
1 can (2.25 oz)sliced black olives, drained and rinsed
Optional: 1 can (4 oz) chopped green chiles, drained (choose your preferred level of heat: mild, medium or hot)
1 Tablespoonchili powder
1 teaspoonground cumin
1 teaspoonsalt
1 cupshredded cheese (cheddar, Monterey Jack, or Mexican blend)
Cornbread Topping
2and 1/4 cups milk
3 Tablespoonsunsalted butter
2 Tablespoonssugar
3/4 cupyellow cornmeal
1/2 cupshredded cheese (cheddar, Monterey Jack, or Mexican blend)
3large eggs

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Steps

~40 min total

1

Assemble ingredients.
2

Sauté the ground meat in a little bit of oil until browned. Transfer to a large pot.
3

Dice the onion, then sauté it in a little bit of oil until softened. Transfer to the pot.
4

Dice the pepper, then sauté it in a little bit of oil until softened. Add the garlic, cook for one minute more, then transfer to the pot.
5

To the pot, add the beans, corn, tomato, tomato sauce, olives, chile powder, cumin, and salt. Bring to a simmer and cook uncovered for about 10 minutes or until most of the liquid has been reduced.
Do not let all the liquid evaporate, but you do want to concentrate the flavors here.
6

Remove from heat. Stir in 1 cup shredded cheese.
7

Spray a 9x13” pan with cooking spray, then transfer filling to the pan, spreading it into an even layer.
8

Preheat the oven to 375°F while you prepare the topping.
Whisk 3 eggs and set aside.
9

In a saucepan, combine milk, sugar and butter. Heat on medium low heat, stirring well, until butter is melted and liquid is warmed and steamy, but not boiling.
10

Reduce heat to low, and add the cornmeal a little a time (maybe a few Tablespoon at once). Stir constantly!
11

The mixture will thicken. Add the cheese and stir until smooth.
Then, slowly drizzle in the eggs, mixing rapidly to ensure even distribution.
12

Spread this thick mixture over the top of the filling and spread to an even layer.
13

Bake in preheated oven for about 25 to 30 minutes or until a toothpick inserted into the cornbread layer comes out clean.
14

Serve with sour cream, jalapeños, and/or cilantro on top.