California tamale pie is a comforting casserole-style dish that blends seasoned meat, vegetables, and a savory sauce beneath a golden cornmeal topping. Unlike traditional tamales, this dish is baked in a single pan and reflects early California cuisine influenced by Mexican flavors and American home cooking. It is hearty, flavorful, and ideal for family meals.
Ingredients
For the Meat Filling
- 1 1/2 pounds ground beef (or a mix of beef and pork)
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 can (14–15 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup cooked corn kernels (fresh, frozen, or canned and drained)
- 1/2 cup sliced black olives (optional)
For the Cornmeal Topping
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup whole milk
- 1/3 cup vegetable oil or melted butter
- 1 large egg
Optional Additions
- 1 cup shredded cheddar or Monterey Jack cheese
- Chopped fresh cilantro for garnish
Equipment Needed
- Large skillet
- 9 x 13-inch baking dish
- Mixing bowls
- Whisk
- Wooden spoon or spatula
- Oven
Preparation
1. Preparing the Meat Filling
Preheat the oven to 375°F.
Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked. Drain excess fat if necessary.
Add the chopped onion and bell pepper to the skillet. Cook for 4–5 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant.
2. Seasoning and Simmering
Add the diced tomatoes, tomato sauce, chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper.
Stir well to combine and bring the mixture to a gentle simmer.
Reduce heat to low and simmer for 10–15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Stir in the corn and black olives, if using. Taste and adjust seasoning.
3. Assembling the Filling
Spread the meat mixture evenly into the greased baking dish.
If using cheese, sprinkle it evenly over the meat layer.
Preparing the Cornmeal Topping
4. Mixing the Batter
In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
In a separate bowl, combine the milk, oil or melted butter, and egg.
Pour the wet ingredients into the dry ingredients and whisk until just combined. The batter should be smooth and pourable.
5. Adding the Topping
Carefully pour the cornmeal batter over the meat filling, spreading it evenly with a spatula to cover the surface.
Baking
6. Baking the Tamale Pie
Place the baking dish in the preheated oven.
Bake for 30–35 minutes, or until the topping is golden brown and a toothpick inserted into the cornmeal layer comes out clean.
If the top browns too quickly, loosely cover with foil during the final 10 minutes of baking.
Cooling and Serving
7. Resting and Serving
Remove the dish from the oven and allow it to rest for 10–15 minutes before serving. This helps the layers set and makes slicing easier.
Serve warm, garnished with chopped cilantro if desired.
Serving Suggestions
California tamale pie pairs well with a green salad, sliced avocado, sour cream, or fresh salsa on the side.
Tips for Best Results
- Simmer the meat filling to deepen flavor
- Avoid overmixing the cornmeal batter
- Let the casserole rest before slicing
- Adjust spice levels to taste
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