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Ingredients
Ingredient Checklist
2 tablespoons olive oil
1 medium yellow onion, chopped (2 cups)
1 green bell pepper, chopped
2 teaspoons coarse salt
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
1 pound ground beef chuck
1 tablespoon tomato paste
1 (15.5-ounce) can whole peeled plum tomatoes
1 cup fine cornmeal
3 ounces Monterey Jack cheese, grated
1 jalapeno, minced
2 ears yellow corn, kernels and milk stripped from cobs
Gallery
Gallery
Ingredients
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped (2 cups)
- 1 green bell pepper, chopped
- 2 teaspoons coarse salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh oregano
- 1 teaspoon ground cumin
- 1 pound ground beef chuck
- 1 tablespoon tomato paste
- 1 (15.5-ounce) can whole peeled plum tomatoes
- 1 cup fine cornmeal
- 3 ounces Monterey Jack cheese, grated
- 1 jalapeno, minced
- 2 ears yellow corn, kernels and milk stripped from cobs
Directions
Preheat oven to 375 degrees with rack in middle position and preheat a 10-inch cast-iron pan over medium-high heat.
Heat oil in pan. When oil shimmers, add onions, bell pepper, and 1 teaspoon salt and cook until vegetables are soft and golden in places, about 5 minutes.
Add black pepper, oregano, cumin, and ground beef to pan and continue cooking just until beef is cooked through, 3 minutes. Stir in tomato paste and cook 1 more minute. Add tomatoes, breaking them up with side of spoon, and simmer mixture until thickened slightly, 5 minutes.
Bring 2 1/2 cups water to a boil in a medium saucepan. Stir in cornmeal and remaining 1 teaspoon salt and cook until thick and creamy, 2 minutes. Remove from heat and stir in cheese, jalapeno, and corn. Spread evenly over beef mixture.
Transfer pan to oven and bake until top is golden and filling bubbles along the sides of pan, 40-45 minutes. Let stand 20 minutes before serving.
Reviews (6)
Add Rating & Review
57 Ratings
5 star values:
11
4 star values:
16
3 star values:
15
2 star values:
13
1 star values:
2
Reviews (6)
Add Rating & Review
57 Ratings
5 star values:
11
4 star values:
16
3 star values:
15
2 star values:
13
1 star values:
2
Add Rating & Review
57 Ratings
5 star values:
11
4 star values:
16
3 star values:
15
2 star values:
13
1 star values:
2
57 Ratings
5 star values:
11
4 star values:
16
3 star values:
15
2 star values:
13
1 star values:
2
57 Ratings
5 star values:
11
4 star values:
16
3 star values:
15
2 star values:
13
1 star values:
2
- 5 star values:
- 11
- 4 star values:
- 16
- 3 star values:
- 15
- 2 star values:
- 13
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
08/31/2013
Can it be prepared ahead and frozen before baking or after baking?
Martha Stewart Member
Rating: Unrated
02/24/2013
Fantastic recipe - both myself and my husband loved it! I used diced tomatoes in place of the whole tomatoes - it was easier and is what I had on hand. This recipe has been added to my "go to favorite's"!!! Thank You Lucinda
Martha Stewart Member
Rating: Unrated
09/28/2012
A very good recipe. I like crushed tomatoes rather than whole tomatoes and I also add black beans. I sometimes serve it on a bed of lettuce.
Martha Stewart Member
Rating: Unrated
12/31/2011
Another winner from Lucinda; just fantastic! I don't care for chunky canned tomatoes as a matter of personal taste so I opted for crushed tomatoes. I love the options of "tweaking" the tamale topping to taste, i.e. jalepeño (pickled or freshly chopped), grated cheese, fresh or frozen corn, endless options. Absolutely delicious and reheats beautifully as well!
Martha Stewart Member
Rating: Unrated
11/10/2011
OMG...what a great mix of flavours...love it...accidently put too much tomatoes in (my error) but it still tastes wonderful! Love your show and love how your recipes do not require expensive ingredients which is a great thing for most people these days. PS. your family is great also :) Thank you!
Martha Stewart Member
Rating: Unrated
08/31/2013
Can it be prepared ahead and frozen before baking or after baking?
Rating: Unrated
Rating: Unrated
02/24/2013
Fantastic recipe - both myself and my husband loved it! I used diced tomatoes in place of the whole tomatoes - it was easier and is what I had on hand. This recipe has been added to my "go to favorite's"!!! Thank You Lucinda
Rating: Unrated
09/28/2012
A very good recipe. I like crushed tomatoes rather than whole tomatoes and I also add black beans. I sometimes serve it on a bed of lettuce.
Rating: Unrated
12/31/2011
Another winner from Lucinda; just fantastic! I don't care for chunky canned tomatoes as a matter of personal taste so I opted for crushed tomatoes. I love the options of "tweaking" the tamale topping to taste, i.e. jalepeño (pickled or freshly chopped), grated cheese, fresh or frozen corn, endless options. Absolutely delicious and reheats beautifully as well!
Rating: Unrated
11/10/2011
OMG...what a great mix of flavours...love it...accidently put too much tomatoes in (my error) but it still tastes wonderful! Love your show and love how your recipes do not require expensive ingredients which is a great thing for most people these days. PS. your family is great also :) Thank you!
All Reviews for Tamale Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tamale Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
