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!