15ouncecan diced tomatoesdrained (or 15 oz can tomato sauce)
4ouncecan chopped ripe olivesdrained
4ouncecan chopped green chiliesdrained
½cupshredded Cheddar cheese
fresh chopped chives or parsley for garnish if desired
Preheat oven to 350 degrees F. Grease a 9”x9” baking dish or 10-inch oven safe skillet with nonstick cooking spray.
Heat a large skillet over medium-high heat. Add ground beef and onion and cook until beef is browned and no longer pink, stirring often. Drain any grease from the pan.
To the beef, stir in tomatoes, corn, olives, chiles, chili powder, garlic powder and salt. Bring to a boil, then reduce heat and simmer until thickened; about 10 minutes. Pour the beef mixture into the prepared baking dish.
In a medium sized bowl, stir together the cornmeal, milk, sugar and eggs just until combined. Mixture will be thin. Spread evenly over the beef mixture in the pan, then top evenly with the cheese.
Bake uncovered in the preheated 350 degree oven for 40-50 minutes. Top should be golden brown and the sauce should be bubbling up on the sides.
Let sit for 5-10 minutes before serving. Top with sour cream and sliced green onions if desired.
Top individual servings with sour cream and parsley or chives for garnish, if desired.
Jiffy cornbread mix will work if you don't want to make the tamale pie completely from scratch.
Store leftovers in an airtight container in the fridge. You can reheat individual portions in the microwave or a large portion of the pie in the oven.
Freeze leftovers in portions or all together for up to 3 months. Thaw overnight and microwave to reheat.
For making ahead and freezing, prepare the pie as directed, then freeze, unbaked and uncovered, for an hour. Wrap tightly with a couple of layers of plastic wrap or foil and freeze up to 6 months. I recommend using a disposable foil pan since it's going to be sitting in your freezer for a bit. Thaw overnight and bake as directed.