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the best tamale pie.

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Tamale Pie
Tamale Pie

I love tamale pie. There’s just something about a spicy meat mixture with cheese that’s topped with a cornmeal cooked topping that just says comfort food. The cornmeal topping is my favorite part of this dish. I like it to be a little loose that just melts into the meat mixture.

Not only is this dish perfect right out of the oven but it is even better the next day leftover. And, it freezes well! I don’t always add cheese to the top because it’s included in the meat mixture like in the photo below, but the last time I made it I added a little Monterrey Jack cheese after I took the casserole out of the oven.

Tamale Pie

The Best Tamale Pie

I like to serve it with Pinto beans or Black Beans and tortilla chips! Here’s the link for my pinto beans that are delicious! https://the2spoons.com/pinto-beans-for-refried-beans/.

I also use this pinto bean recipe for re-fried beans because they are very simple, no added spices, but absolutely delicious!

I used Julios All Purpose Seasoning in this Tamale Pie. i just discovered this seasoning recently and It makes a huge difference. Here’s the link: https://www.amazon.com/groceries/seasonings.

Julio's Seasoning 8 Oz (Pack of 1)

You’ll love this recipe! Enjoy!

The Best Tamale Pie

Print Recipe
Course: dinner, Lunch, Main Course
Cuisine: American, Mexican, Texmex
Ingredients Method

Ingredients
  

  • 1 1/2 lbs Ground beef
  • 1 onion diced
  • 2 Cloves Garlic, minced or grated
  • 4 Green onions, thinly sliced
  • 1 Jalapeno, seeded and sliced or chopped
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 tsp Salt
  • 1/2 tsp black pepper
  • 1/2 Tsp Ground cumin
  • 1/2 Tsp smoked paprika
  • 1/2 -1 Tsp Julios all purpose seasoning
  • 1 Tbsp Chili powder, I use New Mexico red chile powder
  • 15 oz Can tomato sauce
  • 1 Cup Frozen or canned (drained) whole kernel corn
  • 1 Small can Sliced black olives, optional
  • 1 Cup Sharp cheddar cheese, grated
  • Cheddar cheese or Monterrey jack for topping
  • fresh cilantro chopped
For the Cornmeal Topping
  • 1 Cup Yellow cornmeal
  • 2 1/2 Cups Water, salted (about 1 tsp)
  • 2 Tbsp Butter

Method
 

  1. Preheat the oven to to 375 degrees F. Butter a medium large casserole dish.
    Heat a large skillet and add the ground beef. I used 80/20 so I didn’t add extra oil, but if you’re using a lean ground beef you probably need to add a little oil to your skillet.
  2. When your meat has started to brown, add your onions, bell peppers, green onions, garlic and jalapeños. Cook until your onions are translucent and your meat is completely cooked.
  3. Add your seasonings and the tomato sauce. Cook until heated through and your spices are well mixed. Add the corn and olives if using. Now add the 1 cup cheddar cheese and combine.
  4. Add the beef mixture to the buttered casserole dish.
  5. Bring salted water to a boil and whisk in the cornmeal whisking constantly. If the mixture is too thick, add hot water a little at a time and continue to whisk until a smooth, spreadable, kind of pourable, mixture results. Remove from the heat and add 2 tablespoons butter and whisk until melted. I like my topping a little soft, not dry.
  6. Spread the cornmeal mixture over the meat mixture, completely covering. Place in the oven and cook until bubbly on the sides and the topping has set. Remove from the oven and add additional cheddar or Monterrey Jack cheese. Sprinkle with a little chile powder if you like and chopped cilantro. Enjoy!

Two Cheese, Quick Summer Squash Casserole

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I have made this summer squash casserole for years. It is quick and easy, and oh, so good. With all the summer squash available in the supermarkets or soon to be in your garden, this dish is an essential addition to your side dish repertoire. This is the perfect side dish for your Southern entrees like meatloaf or southern fried chicken; the possibilities are endless.

Summer Squash Cassero.le
Summer Squash Casserole

Not only is the casserole topped with cheddar cheese but I’ve added just a little Velveeta (yes, Velveeta!) to the ingredients that creates richness and creaminess all at the same time. Who doesn’t love a little Velveeta, after all? The addition of a little poultry seasoning almost makes this squash have the taste of cornbread dressing. The red and green bell peppers add vibrant colors that make this a visual appetizing dish also!

Summer Squash Casserole
Summer Squash Casserole

Two Cheese, Quick Summer Squash Casserole

Not only is squash delicious but it is good for you. Just a small serving adds a significant amount of the daily requirements of your vegetable required intake. Here’s a link that gives you a little more information regarding squash’s health benefits: https://whatscooking.fns.usda.gov/sites/default/files/factsheets/.

With the addition of the Velveeta and topped with the cheddar cheese, it’s an easy way to get the kids to eat their veggies….and adults!!

Not only can you use yellow squash in this recipe but you can use a combination of zucchini and yellow squash, or just zucchini squash.

Two Cheese, Quick Summer Squash Casserole

Here’s the recipe, hope you enjoy. Click on the link for my meatloaf recipe which this is a perfect side dish for!

Summer Squash Cassero.le

Summer Squash Casserole

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 -6 summer squash, sliced into 1/2 inch pieces
  • 1/2 onion, diced
  • 1/4 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 celery stalk, thinly sliced
  • 2 tbsp butter
  • 1 tsp olive oil
  • salt and pepper
  • 1/2 tsp poultry seasoning
  • 1 egg, beaten
  • 1 inch slice velveeta cheese, cut into chunks
  • 1/2-1 cup bread crumbs
  • 1/2 cup cheddar cheese, grated

Method
 

  1. Boil the summer squash in salted water until tender.  Drain, pressing to squeeze out as much water as you can.  Place in a bowl and mash.  Add the Velveeta while the squash is still hot so that it will start to melt.  
  2. Melt the butter in a skillet or pan.  Add the olive oil and the onion, red and green peppers along with the celery and saute until the celery is soft and the onion is translucent. Pour this mixture over your squash and Velveeta.  Mix to combine. Add the poultry seasoning and salt and pepper to taste.  Check the seasoning before you add the egg.  When your seasoning is where you want it, add the beaten egg and start with about a half cup of the bread crumbs, adding more if needed.  
  3. Pour the squash mixture into a buttered casserole. Top with the cheese and cover with foil and cook about 20 minutes. Uncover and cook for an additional 5 minutes or so until the cheese is melted and starts to slightly brown.  
Mom's Meatloaf
Mom’s Meatloaf