Tamale Pie 1940's

Makes 6
Prep 15 m
Cook 20 m
Bake 25 m



  1. 1 of 9 Heat oven to 350 degrees F.
  2. 2 of 9 Cook bacon in 10-inch nonstick ovenproof skillet over medium heat until crisp, 8 to 10 minutes. Remove bacon from skillet with slotted spoon to paper toweling to drain.
  3. 3 of 9 In bacon drippings in skillet, cook onion and garlic until slightly softened, 3 to 5 minutes. Add beef; cook, breaking up with wooden spoon, until meat is no longer pink, about 5 minutes. Stir in condensed soup, chili powder, 1/2 teaspoon salt and the paprika. Transfer to bowl.
  4. 4 of 9 In bottom of skillet off heat, arrange pepper rings, reserved bacon and whole (or halved) olives. Top with corn and then meat mixture.
  5. 5 of 9 Sift together flour, cornmeal, sugar, baking powder and remaining 1 teaspoon salt into a bowl.
  6. 6 of 9 Mix egg, milk and butter in small bowl. Pour into flour mixture; mix with fork until combined. Spread batter evenly over meat mixture.
  7. 7 of 9 Bake in 350 degree F oven for about 25 minutes or until top is golden and set. Remove from oven. Cover tightly; let stand 10 minutes.
  8. 8 of 9 Heat tomato sauce and sliced olives in small saucepan until heated through, 5 to 7 minutes.
  9. 9 of 9 Invert tamale pie onto serving platter. Cut into wedges. Serve with the tomato-olive sauce.
Nutrition Information for Tamale Pie 1940's
Servings Per Recipe: 6
Per Serving: 5 g fiber, 8 g sat. fat, 111 mg chol., 20 g Fat, total, 60 g carb., 27 g pro., 523 kcal cal., 1804 mg sodium