Tamale Pie

Tamale Pie is a hearty and delicious Tex-Mex casserole. A slice of this on a plate, with some low-fat sour cream, hot sauce and a heaping helping of a leafy salad can make for a filling, satisfying meal in a hurry.

(To be clear, this is a “cooking with canning you have already done” recipe. This is not a recipe for canning.)

See also: Tamale Casserole

This recipe uses:

Home canned chili

The recipe

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Tamale Pie

Yield: Makes 1.2 kg (6 x 1 cup servings of 200 g each)

Course Main Course

Cuisine Tex-Mex

Keyword Casserole

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 cups

Calories 345kcal

Metric - US Customary

Ingredients

• 250 g cornmeal (1 ½ cups / 9 oz)
• 600 ml water (cold. 2 ½ cups / 20 oz / 1 UK pint )
• ½ teaspoon chili powder
• 1 teaspoon salt (OR salt sub)
• 1 litre home-canned chili (2 x ½ litre / pint jars)
• 30 g cheddar (grated. 1 oz. After grating ¼ cup / 4 tablespoons)

Metric - US Customary

Instructions

• Mix together the ingredients from the cornmeal down to and including the salt sub. Zap on high in microwave for 2 minutes. Stir. Zap for a final 3 minutes. (OR, cook in a saucepan over medium heat until the mixture comes to a boil and the cornmeal thickens. You must stir constantly or it may scorch on you.)
• Spray a baking dish that is about 20 to 25 cm square (8" x 8" or 9" x 9").
• Put one half the dough in the bottom of the pan. Press out flat.
• Empty the 2 jars of chili on top of that base, and spread out equally.
• Use the remaining cornmeal dough to form a top crust. (You can make small rounds in the palm of your hands and place them on, if that is easier.)
• Bake for 20 minutes at 175 C / 350 F.
• Sprinkle the cheese on, and bake for a final 10 minutes.

Notes

If you have a jar of home canned plain or pickled jalapenos, a layer of those (drained) on top the chili layer can be nice.

Inspiration source: Tamale Pie. In: Robertson, Laurel, Carol Flanders and Bronwen Godfrey. Laurel's Kitchen. Petaluma, California: Nilgiri Press. 1983. Page 270.

Nutrition

Serving: 1g | Calories: 345kcal | Carbohydrates: 49.7g | Protein: 25.2g | Fat: 5.9g | Saturated Fat: 2.1g | Cholesterol: 44mg | Sodium: 109mg | Fiber: 7.8g | Sugar: 4g

Spray the baking pan lightly with cooking spray; spread half the dough out in it.

Open the jars of chili, pour the chili on, and spread out over the base.

Use the remaining half of the dough to form a top crust. It can be hard to spread it out without pushing the chili around, so you may just want to make little pats with your hand and lay them on.

Bake for about 20 minutes.

Put the grated cheese on, bake for a final 10 minutes or until it is all piping hot. We used low-fat cheese.

Nutrition

Per 1 cup (200 g  / 7 oz):

• 345 calories, 109 mg sodium
• Weight Watchers PointsPlus®:  9 points

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.