Frank Tamale Pie
The original is from an old Better Homes & Gardens cookbook, but recently I realized that I’ve changed almost everything. So I decided it was time to write down my version. It’s a family favorite.
Frank Tamale Pie
Author: Chris
Recipe type: Supper dish
Serves: 6 servings
Quick casserole for weeknights
Ingredients
- 4-5 hot dogs (using chorizo instead spices things up)
- 1 large onion, chopped
- 1-2 cloves garlic
- 2 cans beans (baked beans, chili beans - your preference)
- 1 can corn, drained
- 1 can diced tomatoes (optional)
- 1 small can sliced black olives
- 2 cups cheddar cheese
- 1 cup cornmeal
- 2 Tbsp ground Ancho chile **
- ½ tsp cumin
- ½ tsp oregano
- ½ tsp ground chipotle
Instructions
- Preheat the oven to 375
- Chop the hot dogs or chorizo in to pennies or half moons
- Saute onions over medium heat until they get translucent
- Add the chopped hotdogs, then the garlic, and saute for a couple of minutes
- Add the cans of beans, and the corn. I often like to add a can of fire roasted diced tomatoes, but it's completely optional.
- Stir in the chile, cumin, oregano, and chipotle. Feel free to adjust the seasonings to your taste.
- While the mixture is heating through make the corn topping.
- In a separate pan combine cornmeal with 2.5 cups of cold water. Bring to a simmer while stirring, and then continue to heat until it thickens.
- Once the cornmeal mixture has thickened, take it off the heat and stir in half the cheese.
- Pour the beans mixture into a 9x13 casserole.
- Spoon the cornmeal mixture across the top in a lattice pattern
- Sprinkle with the remaining cheese.
- Bake about 30 minutes.
