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Mommy’s Tamale Pie

An Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

30 minutes


4 people


  • 1 cup chopped onions
  • 1 finely cut clove of garlic or use garlic powder
  • 1/4 cup any fine olive oil. If you like it hot, use our Red Cayenne Chili Oil.
  • 2 cups coarsely ground beef or veal (I use ground turkey)
  • 2 cups water
  • 1-1/2 teaspoons salt
  • 4 Tablespoons chile powder
  • 3 Tablespoons flour
  • 1 can large pitted olives (drained)
  • 1/2 cup grated cheese
  • Cornmeal Mush
  • 4 cups of cold water
  • 1 teaspoons salt
  • 1 cup cornmeal


  • Sauté onions, garlic and meat in olive oil of your choice for 5 minutes or until meat is cooked and onions are soft. Add water and bring to a boil. Boil 10 minutes.
  • Combine chili powder and flour. Add a little water and mix to a paste. Stir paste into boiling mixture. Mix thoroughly.
  • Add olives, cheese and let come to a boil. Set aside.
  • Mix the cornmeal, cold water and salt in a pot and bring to a boil, stirring constantly so it doesn't burn. Turn down the heat a bit so it doesn't bubble out of the pot. When the mixture is thick but still spreadable, take it off the stove.
  • Spread the chili/meat mixture in the bottom of a 9x13 casserole.
  • Spread the cornmeal mixture on top of the meat mixture. Bake at 350 degrees for 30 minutes.
  • Serve with garlic bread and a salad for a scrumptious fall dinner.
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