Monday, November 19, 2012

Tamale Pie

Staying with Mom, I need to cook for our suppers, and also for frozen meals for Mom and her attendants when I'm away.  This weekend I made a large tamale pie that fit the bill. I started with a recipe by at and gave it a vegetarian twist.

Tamale Pie

Filling Ingredients:
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 3 stalks celery, chopped
  • 2 teaspoons olive oil 
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1-8 oz can tomato sauce
  • 1-14.5 oz can stewed tomatoes, cut up
  • 1-15 oz can whole kernel corn, drained
  • 1-15 oz can kidney beans, drained
  • 1- 2.25 oz can sliced olives, drained
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
Cornmeal Base and Topping:
  • 1 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 2 3/4 cups cold water
  • 1/2 teaspoon chili powder
  • 2 tablespoons butte
  • 1 cup grated Cheddar cheese for topping (optional)

Saute onions, garlic, green pepper, and celery in olive oil until translucent. Add chili powder and cumin and cook briefly to bring out the flavours.  Add tomato sauce, tomatoes, corn, kidney beans, olives, sugar, and salt. Heat to a low boil, then simmer uncovered for about 20 minutes until the flavours marry and it thickens.

In a saucepan, combine cornmeal, salt, and chili powder. Add water and cook over medium heat stirring constantly until thickened. Mix in butter.  If it's too thick, add a little extra water.  Use cooking spray on a 9.5 x 9.5 inch (or similar) deep baking dish. Spread half of the cornmeal mixture on the bottom.  Next layer all of the filling.  Spread the remaining cornmeal mixture over the top. Bake at 375° for 45 minutes. Sprinkle cheese over the crust about 10 minutes before the casserole is done.

It was so good, Wayne, Mom and I ate almost a third. But I still had six large servings to freeze for future meals.  And the best part, I didn't have to go to the store. Everything in the recipe was available in my pantry or refrigerator.

Do you have any favourite recipes that freeze well? I'd love to hear about them. -- Margy


  1. That looks really good. Thank you xxx

  2. Fran - I've thought about your recipes as we are moving more towards vegetables. I'll have to go back and take another look at what you have to offer. - Margy