Why do I call this the best Tamale Pie Recipe? Because it is. I have tried a few others and they have some weird spices or strange texture to them. Besides, this is the one I grew up on.
My guys don’t like olives, so I usually leave them out. In fact, I had to dig to find an old photo just so I could post this for a friend of my brother.
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Tamale Pie gives you all the taste of beef tamales in an easier to make casserole.
- 1 pound bulk sausage
- 1 medium yellow onion (chopped)
- 1 clove garlic (crushed)
- 1 8-ounce can tomato sauce
- 1 teaspoon chili powder
- ½ cup sliced pitted ripe olives (plus more for garnish)
- ¾ cup yellow corn meal
- 3 cups boiling water
- 1 teaspoon salt
- 3 eggs (well beaten)
- 1 tablespoon butter (melted)
- Preheat oven to 375°. Lightly grease pie plate or shallow casserole dish or spray with cooking spray.
- Cook sausage in skillet until well browned, breaking up with a fork as it cooks. Pour off all the fat. Add onion and garlic; cook 3 minutes. Add tomato sauce, chili powder and olives; simmer 5 minutes. Set aside.
While the meat is simmering, add corn meal slowly to boiling water while stirring vigorously. Cook, stirring constantly for 10 minutes or until very thick. Add cooked corn meal to beaten eggs and mix thoroughly.
- Spread ⅜-inch thick layer of corn meal in prepared pie plate or casserole dish. Spread sausage mixture evenly over top. Spoon remaining corn meal mixture over sausage. Brush top with melted butter. Bake for 45 minutes or until browned. Garnish with olives. Serve hot.
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