Aunt Lucille's Tamale Pie

This is the kind of tamale pie that gets passed down through families because it’s dead simple and feeds a crowd. Everything gets stirred together in one bowl: raw ground beef, cornmeal, canned corn, diced tomatoes, chili powder, milk, butter, and beaten eggs. Pour into a pan and bake for an hour. That’s it.

The cornmeal absorbs the liquid during baking and sets up into a firm, polenta-like base that holds the ground beef and corn together. The eggs bind everything so it slices into clean squares instead of falling apart on the plate.

No pre-browning the meat. No sautéing onions. The raw beef cooks through during the hour-long bake and releases its fat into the cornmeal, giving the whole thing a rich, meaty flavor.

The quick sauce on top (tomato soup, melted butter, and chili powder whisked together) adds a tangy, spiced finish that cuts through the richness.

Chef Tips

• Use lean ground beef. Too much fat from regular ground beef will pool on top and make the casserole greasy.
• Stir the ingredients in the order listed so the cornmeal distributes evenly and doesn’t clump.
• The pie is done when the top is golden brown and the center is firm. A slight jiggle means it needs more time.
• Freeze half the mixed, unbaked filling for a future dinner. Thaw overnight in the fridge before baking.

Variations

• Cheesy top: Sprinkle shredded cheddar or pepper jack over the top during the last 10 minutes of baking.
• Turkey version: Swap ground beef for ground turkey and add cumin to the mix for a lighter take.