Tamale Pie Recipe (an American adaptation) 6-8 servings


2 C
Emergency Essentials Freeze Dried Ground Beef, reconstituted
Emergency Essentials Chili Powder
1/4 C
Reconstituted Emergency Essentials Chopped Onion
1/4 C
Reconstituted Emergency Essentials Green Bell Pepper Dices
1 1/2 C
Tomato sauce (reconstituted Emergency Essentials Tomato Powder)
1 1/2 C
Reconstituted Emergency Essentials Freeze Dried Super-Sweet Yellow Corn, drained
1 C
Emergency Essentials Freeze Dried Cheddar Cheese (or Jack or Colby if you prefer)
Nice to add
1 small can drained black olive slices, sour cream for topping Cornmeal mush topping (see recipe below)


  1. Combine ground beef, chili powder, chopped onion, bell pepper, tomato sauce, and corn (and olives if you like) and heat through.
  2. Place the mixture in a sprayed casserole dish, and top with ¾ cup of the shredded cheese.
  3. Prepare the cornmeal topping and spread or drop by tablespoons on top of the mixture (it will be thick).
  4. Bake for ½ hour at 350° F. At the very end of baking, sprinkle the remaining ¼ cup shredded cheese on the cornmeal topping so that it melts.
  5. Serve with a dollop of sour cream.

Cornmeal Mush Topping:

Whisk ¾ cup [Yellow Cornmeal] (can be ground from Emergency Essentials [Yellow Popcorn] if you like) into 2 cups cold water with 3/4 teaspoon [salt] and 1 teaspoon [chili powder]. Cook over medium heat (careful, it splatters!) until thick, then stir in 1 tablespoon [Red Feather Canned Butter] and mix well.

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Tamale Pie
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