This is a family favorite of ours passed along to me from my Dad’s Mom. I have had this growing up and at various Taylor gatherings over the years. It is so tasty, easy, feeds a crowd, and never lets me down. This is a special recipe for me. I love eating it as much as I love making it. I get to share a bit of my Grandma Taylor through this recipe, and know that you will enjoy it as much as me.

My parents are here visiting this week which is a real treat. It was also an opportune time for me to find out a little more about this dish from my Dad. Here is a bit of the history of Grandma Taylor’s Tamale Pie according to my Dad, “Mom used to make this in a cast iron Dutch oven. We had her Tamale Pie growing up. I do not remember her ever using a recipe card or where she got the recipe from, she just made it up from memory. This meal is hearty and was an easy and cheap way for Mom to feed me and my 9 brothers and sisters.”

I acquired this recipe from my mom whom asked Grandma Taylor for the recipe after she got married. She asked her to write the recipe down and I am sure glad she did! Even though Grandma Taylor is not with us anymore, her original handwritten recipe for Tamale Pie is. I have provided y’all with her original recipe (below) courtesy of my Dad (thanks Dad for learning how to scan it it in). Now we can all remember – Grandma Taylor, a wonderful mother and grandmother to us all. Thank you Grandma for your Tamale Pie recipe!

Ingredients: 2 lbs. hamburger or ground turkey (I only used 1 lb. cause that’s what I had on hand), 2 large onions, 2 cloves garlic, 1 can (15 oz) whole kernel corn, drained, 1 can (6 oz) med. pitted olives, drained, 1 can (15 oz) tomato sauce, 2 ½ cups yellow corn meal, 2 t. salt, 5 cups cold water,

1 pkg. chili seasoning mix (1.25 oz. pkg.), 2 t. chili pepper, and 7 dried Chiltepin (aka Tepin Chili, or Tepin Pepper), crumbled (see below). I didn’t have the chiltepin but I did have a chili pepper blend of my own making. I used 1 tsp. of Robyn’s Chili Pepper Spice.

Updated: I thought you would enjoy these Tepin Chile facts. According to Wikipedia, Chiltepin pepper (Capsicum annuum var. glabriusculum) was named “the official native pepper of Texas.”  It is also called the “mother of all peppers” because it is the only wild native chile in the US and all other chile peppers are thought to have evolved from the Tepin chile. Cool huh?? Warning. There is truly nothn’ cool about the Tepin chile, which is said to be hotter than a habanero chile. Aye yai yai. Muy caliente! Here is where you can purchase some Chiltepin for this recipe.

You will also need ¾ cup shredded cheddar cheese for the top. Shhhh. I won’t tell if you add more.

Let’s start by making the corn meal crust.

Combine the cornmeal,

salt,

and 1 tsp. chili powder in a saucepan.

Give it a whisk.

Add the water and

cook over med. heat until quite thick and stiff, about 10 min., stirring frequently. Put a lid on it and set it aside.

Let’s move on to the tamale Pie Filling.

Chop and mince the garlic and onions.

Brown the meat and then

stir in the onion and garlic.

Now add the chili seasoning and

chili pepper.

Go ahead and give it another stir.

Now add the corn, olives and tomato sauce

Stir it once again

and let it all simmer.

Let’s assemble Grandma’s Tamale Pie!

Start by using a spoon to line a 13×9 glass Pyrex dish (sides and bottom) with the cooked corn meal mixture.
Reserve 1½ cups to use later on top of filling.

Now add the tamale pie filling.

My way: Sprinkle 3/4 cup cheese on top. I obviously was so anxious to eat this that I put the cheese on first and then the corn meal mixture. My bad. But it was still oh soo good!

Grandma Taylor’s Way: Top with rounded tablespoons of remaining corn meal mixture. Sprinkle ¾ cup shredded cheddar cheese on top.

My way continued: Top with rounded tablespoons of remaining corn meal mixture. Case in point, you just can’t flub this recipe up!

Now it’s ready for the oven. Bake @ 325° for about 30 minutes.

Everyone will be crowded around this dish…waiting…and salivating.

Well worth the wait for this -

Let me count the ways in bites how much I love Grandma’s Tamale Pie.

yum X a trillion and

super yum. Thank you Grandma Taylor for this recipe!

 Printable Recipe

Grandma Taylor’s Tamale Pie

Tamale Pie Filling:
2 lbs. hamburger or ground turkey
2 large onions, chopped
2 cloves garlic, minced
1 can (15 oz) whole kernel corn, drained.
1 can (6 oz) med. pitted olives, drained
1 can (15 oz) tomato sauce
1 pkg. chili seasoning mix (1.25 oz. pkg.)
1 t. chili pepper (if available)
7 dried Chiltepin, crumbled aka Tepin Chili, or Tepin Pepper (if available)
In a large fry or saucepan, brown hamburger. Stir in the onion, garlic, chili seasoning, chili pepper, and tomato sauce. Let it simmer as you add the corn and olives.

Corn Meal Crust:
5 cups cold water
2 t. salt
1 t. chili powder
2 ½ cups yellow corn meal
Combine all corn meal crust ingredients in a saucepan. Cook over med. heat until quite thick and stiff, about 10 min., stirring frequently.

Use a spoon to line a 13×9 glass Pyrex dish (sides and bottom) with the cooked corn meal mixture. Reserve 1½ cups to use later on top of filling. Then add the tamale pie filling. Top with rounded tablespoons of remaining corn meal mixture. Sprinkle ¾ cup shredded cheddar cheese on top.

Bake at 325° for about 30 minutes. Yields 10-12 servings. Cut and serve.
Enjoy with pico, guacamole, sour cream and a sprinkle of cilantro!