Frank Tamale Pie
Quick casserole for weeknights
Recipe type: Supper dish
Serves: 6 servings
  • 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
  1. Preheat the oven to 375
  2. Chop the hot dogs or chorizo in to pennies or half moons
  3. Saute onions over medium heat until they get translucent
  4. Add the chopped hotdogs, then the garlic, and saute for a couple of minutes
  5. 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.
  6. Stir in the chile, cumin, oregano, and chipotle. Feel free to adjust the seasonings to your taste.
  7. While the mixture is heating through make the corn topping.
  8. 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.
  9. Once the cornmeal mixture has thickened, take it off the heat and stir in half the cheese.
  10. Pour the beans mixture into a 9x13 casserole.
  11. Spoon the cornmeal mixture across the top in a lattice pattern
  12. Sprinkle with the remaining cheese.
  13. Bake about 30 minutes.
Recipe by From Here to There at