Bert’s Tamale Pie

  • Yield : 15
  • Servings : 15
  • Prep Time : 30m
  • Cook Time : 40m
  • Ready In : 1:10 h
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  • 5 pounds lean ground meat
  • 2 large onions, chopped
  • 1 large bell pepper, chopped
  • 2 cans tomato sauce
  • 1 small can tomato paste
  • 1 can red taco sauce
  • 2 cans DelMonte Savory Sensation Sante Fe Corn
  • 2 cups frozen corn
  • 1 tsp paprika
  • 1 tsp cumin
  • Tony's Chachere to taste
  • 1/2 cup Green onions
  • 1 small can chopped black olives
  • 8 cups water
  • 2 cups cornmeal
  • Salt to taste
  • Shredded cheese Mexican Blend


Step 1

In a large skillet, brown the ground meat. While browning the meat, sauté the veggies in another skillet.

Step 2

Add your seasonings after the veggies have started wilting. Don’t use the cumin now.

Step 3

When the meat is cooked & nicely broken up, drain in colander & rinse well; return to pot and add your veggies, stirring well.

Step 4

Add the tomato sauce, tomato paste, and taco sauce, stirring well. After this has cooked down for a little while add the Santa Fe Corn & frozen corn, onion tops & black olives; mix well & let it simmer for a while.

Step 5

Just before you turn off the dish sprinkle in the cumin & stir well (if you add the cumin sooner it losoes it’s taste).

Step 6

In a Dutch oven pot boil some water with a little salt added, when it comes a boil start adding your cornmeal slowly and whisking while you adding, lower heat & let cook for about 15 minutes.

Step 7

Pour your meat mixture in a Pam sprayed casserole, spread the cornmeal mush over it & sprinkle with cheese.

Step 8

Bake for about 25 minutes, if cheese is not brown enough at that time put it under the broiler until it browns better.


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