Print Recipe

Tamale Pie


  • 2 cups chicken broth or bouillon
  • 1 cup yellow cornmeal
  • 1 tablespoon chopped fresh cilantro
  • 1/2 pound pork sausage
  • 1 pound beef stew meat, cut into 1/2-inch cubes
  • 1 onion, chopped
  • 1/2 cup finely chopped celery
  • 1 mild green chile pepper, seeded and chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 (8 ounce) can whole-kernel corn, drained
  • 1 (4 ounce) can sliced ripe olives, drained
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (15 ounce) can whole pitted ripe olives


  1. Bring broth or bouillon to boil in medium saucepan.
  2. Slowly add cornmeal, stirring constantly.
  3. Simmer mixture for 5 minutes, stirring occasionally.
  4. Stir in cilantro.
  5. Using a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides of slow cooker.
  6. In large bowl, combine sausage, stew meat, onion, celery, chile pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper.
  7. Carefully spoon into center of cornmeal-lined slow cooker.
  8. Cover and cook on LOW for 7 to 8 hours.
  9. Garnish with ripe olives, if desired.

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