Us Army Tamale Pie 1940s 1950s
Step back in time with this hearty and nostalgic US Army Tamale Pie, a recipe beloved during the 1940s and 1950s for its simplicity and bold flavors. This budget-friendly dish combines seasoned ground beef, tender vegetables, and corn kernels, all simmered in a spiced tomato base, and topped with a comforting layer of creamy cornmeal. Perfect for feeding a family, this one-dish casserole is baked until golden and can be finished with a sprinkle of cheddar cheese for an extra touch of indulgence. Ideal for cozy weeknight dinners or historical recipe enthusiasts, this tamale pie is a savory slice of history that’s as satisfying now as it was decades ago. Keywords: US Army Tamale Pie, vintage recipe, 1940s, 1950s, easy casserole, ground beef recipe, cornmeal topping, family dinner ideas.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, finely chopped onion
- 1 medium, finely chopped green bell pepper
- 15 ounces canned diced tomatoes
- 15 ounces, drained canned corn kernels
- 1 cup cornmeal
- 3 cups water
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup (optional) shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet or pan, cook the ground beef over medium-high heat until browned, breaking it apart with a wooden spoon as you go. This should take about 5-7 minutes.
Add the chopped onion and green bell pepper to the skillet with the ground beef. Cook until the vegetables have softened, about 5 minutes.
Stir in the diced tomatoes, drained corn kernels, chili powder, paprika, garlic powder, salt, and black pepper. Mix well, and simmer on low heat for 10 minutes to allow the flavors to develop.
While the meat mixture simmers, prepare the cornmeal topping. In a medium saucepan, bring 3 cups of water to a boil. Gradually stir in the cornmeal, whisking constantly to avoid lumps. Reduce the heat to low and continue cooking, stirring frequently, until the mixture thickens, about 5-7 minutes.
Pour the meat mixture into a greased 9x13-inch baking dish, spreading it out evenly.
Spoon the cornmeal mixture on top of the meat mixture, spreading it out evenly to create a smooth layer. Optionally, sprinkle shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the topping is set and lightly golden.
Remove from the oven and let the tamale pie cool for 5-10 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 782 mg | 34% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 7.4 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 198 mg | 15% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 535 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
