Tamale Pie

This is similar to my mom’s tamale pie, in style anyway, but with my own flavors. Great on a rainy day or just a cold day.

Note at the bottom tells how to make this dish vegetarian. 🙂

1 pound hamburger, browned
2 cups kidney beans, canned or dried
2 cups frozen corn, thawed
1 cup onion, diced
1 can diced tomatoes
1 can beef broth
1 cup cornmeal, mixed with broth
1/4 cup canned jalapeños, diced with juice
3 tablespoons worcestershire sauce
1 can medium pitted olives, drained
5 large garlic cloves, sliced thin
1 tablespoon cumin powder
1 tablespoon chili powder

sour cream
grated cheese
sliced green onions

Quick method:
In a large pot combine everything, use the canned beans instead of the dried, and cook on medium until heated through. Taste for seasoning. Serve and top with sour cream, cheese and green onions. My Hubby likes eating his with corn chips, just an idea. 😉

Long method:
I’ll do this when I have to work and want to have this mostly ready when I get home.
In your crock pot combine dried beans, washed and picked through, onion, tomatoes, broth, jalapeños, cumin, chili powder and worcestershire sauce. Stir well and set on high for 6-8 hours. Brown hamburger, mix in corn and garlic and stir into the beans in the crock pot. Mix the cornmeal with some broth (or beer, if you like) until it’s a loose paste. Mix into the beans until there are no lumps. Cook on high, covered, for another 30 minutes, then check the seasoning. Serve like above, sour cream, cheese, green onions and chips, if you like.

Note: You can make this vegetarian if you leave out the hamburger and the beef broth, you can just double the beans and use vegetable broth instead.


This is my adaptation of Borscht. It’s a great recipe, easy to make (though it has a lot of chopping), makes a ton of soup and it really filling.

2 carrots
2 stalks celery
2 parsnips
2 red potatoes
1 large onion
4 medium beets
1/2 head of savoy cabbage
2 14 oz cans of petite diced tomatoes
2 15 oz cans of chicken or vegetable broth
3-4 cups water, as needed
salt and pepper to taste
1/4 cup fresh parsley
sour cream

Wash all the veggies and peel the carrots, parsnips, beets and onion. Chop all the veggies except the cabbage and place into a really big soup pot. You want to cut all the veggies into a similar shape and size so they cook evenly and you want them to be diced or about the size of a matchstick. Turn on the heat to medium and add the tomatoes and broth and water to cover the veggies. Bring up to a simmer, cover and turn heat to low. Simmer for 30 minutes. Check for seasoning and to make sure the veggies are cooked. Add cabbage and parsley and turn off heat. Let sit for about 30 minutes before serving, it will get better the longer it sits. Serve in a large bowl with a dollop of sour cream on top.

This is way better the day after and it can be frozen and thawed to eat later. You can cut the recipe down as much as you like so you don’t end up with a gallon of the soup. If you make the full batch make sure you have either a lot of people to eat it or a lot of containers to freeze it in.