Happy First day of Crocktober! Here is a Tamale Pie Casserole Recipe. :-)

Published: Mon, 10/01/18

October 1, 2018

Tamale Pie is a fun and easy casserole that you can make with or without meat.

This happens to be a gluten free, vegetarian version but you can certainly make it with All Purpose flour and any already-cooked meat that you have.

This is a hearty and filling meal that is a great change from a traditional casserole to use up leftovers.

How to Make Homemade From Scratch Tamale Pie

The Ingredients.
serves 4 to 6

Cornbread topping:

3/4 cup cornmeal

1 1/4 cup all purpose flour (I used Pamela's baking mix because we happen to be gluten-free)

1 cup milk (any variety is fine)

1/4 cup sugar

1 egg

1 teaspoon baking powder (use even if your gluten-free mix contains baking powder; this helps with rising)

The Filling.

I chose to make this vegetarian because I put this on at 6am and had no interest whatsoever in browning meat that early in the morning. I

was lucky my slippers were on the right feet. You, however, can add 1 pound of your favorite browned or already cooked meat if you'd like.

[this is a fantastic way to clean out your pantry and fridge and re-use leftovers!!]

1 (15-ounce) can drained and rinsed black beans

1 (14.5-ounce) can fire roasted tomatoes
1 (15-ounce) can drained corn

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

1/4 cup diced onion (I had some leftover in the fridge from a previous dish)

1/2 cup shredded cheddar cheese

The Directions.

For best results, use a 4-quart slow cooker.
I'd highly recommend the 4-quart just because there isn't all that much food, here.

Spray your crockpot with cooking spray.

Dump in the filling ingredients--cheese, too!-- and stir well to distribute the spices.

You will not be able to stir this again, so please check to see that the spices aren't in a clump anywhere.

In a separate bowl, mix together the cornbread topping.

When finished, pour evenly over the filling, spreading with a spatula if needed.

Cover and cook on low for 4 to 7 hours or on high for 2 to 4 hours.

I was shocked at how quickly this cooked. I set it on low and expected it to take about 8, but it was all brown and golden and perfectly crispy at the 6 hour mark.

So we ate it for lunch!

I did not prop open the lid or use papertowels to absorb the condensation.

All I did was take the lid off and let it stay open for about 15 minutes before cutting into.

I scooped it out with a large spoon after testing with a knife that the cornbread was finished.

If you'd prefer to NOT make a homemade from scratch cornbread topping because you already have a mix in the house, that's fine!

Just mix it up according to the package instructions. No problem at all. :-)

The Verdict.

The kids at first only ate the cornbread topping, but then discovered that the beans and the corn were tasty and ate the rest.

This was a nice, hearty meal that didn't leave me over-full.

It's a keeper recipe!!

enjoy!!