Tamale Pie

This is an old time family favorite made simple with the use of freeze-dried meats and veggies. This answers the question: “Honey, what are you going to do with all those #10 cans?”

Original recipe courtesy of Grandma C.

Filling

  • 1 ½ cups Freeze Dried Ground Beef, *
  • 1 10 oz. cans Tomato Soup
  • 1 teaspoon Salt
  • 1 Tablespoon Chili Powder
  • 1 cup Freeze Dried Green Bell Pepper Dices
  • ¼ cup Dehydrated Onion
  • ½ teaspoon Ground Pepper
  • 1 cup Freeze Dried Corn
  • 2 cups Water
Cornbread Topping
  • ¾ cup Cornmeal, ground from about 1/2 cup popcorn
  • 1 Tablespoon Hard White Wheat Flour
  • 1 ½ teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 Tablespoons Whole Egg Powder, **
  • 3 Tablespoons Water, **
  • ⅓ cup Milk, ***
  • 1 Tablespoon Canola Oil
Preheat oven to 425℉.
Place all ingredients for the filling in a medium saucepan and bring just to a boil. Simmer for 15 minutes.
Meanwhile make topping by mixing egg powder and water in a small bowl until smooth. Add milk and oil and mix well. Place all remaining ingredients in a medium bowl and stir. Add milk mixture. Mix well.
Place meat mixture in a 8×8 pan or similar size casserole dish. Spoon topping over meat mixture and spread evenly to cover.
Bake for 20 to 25 minutes or until topping is golden brown.
*Do you use your freezer to store meat? If so just use 1 lb. ground beef (browned) to this recipe.
**Using fresh today? One large egg may be used in place of the egg powder and water.
***Can you use powdered milk in this recipe? I sure did. I just mix up a large pitcher of it according to the directions on my package and keep it in the fridge. Then I add cup for cup the milk called in every recipe I cook.

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