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California Tamale Pie Recipe

When I serve California Tamale Pie, I know I’ll see smiles on the faces of everyone at the table. With this recipe, you’ll enjoy the taste and texture of classic tamales, without the time and hassle.

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California Tamale Pie Recipe

Prep: 15 min. Cook: 6 hours

Yield: 5 Servings

15 360 375

Ingredients

1 cup beef broth
3/4 cup cornmeal
1 pound ground beef
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With Johnsonville Italian Sausage.
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1 teaspoon chili powder
1/2 teaspoon ground cumin
1 jar (16 ounces) chunky salsa
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1/4 cup sliced ripe olives
1/2 cup shredded Monterey Jack cheese
Optional toppings: sour cream and fresh jalapeno pepper slices, optional

Directions

In a 3-qt. slow cooker, combine broth and cornmeal. Let stand for 5 minutes. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili powder and cumin. Transfer to slow cooker. Stir in the salsa, corn, beans and olives. Cover and cook on low for 6-8 hours or until heated through.
Sprinkle with cheese. Cover and cook 5-10 minutes longer or until cheese is melted. Top with sour cream and jalapeno slices if desired. Yield: 5 servings.

Originally published as California Tamale Pie in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p15

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio