Tamale Pie Recipe
a Planned Over favorite!

Wondering what to make with leftover chili? TheKosherChannel's Planned Over Tamale Pie recipe is a great "cook once, eat twice" idea. This recipe for tamale pie is one of the most delicious uses for leftover chili I have found.

4 cups Planned Over Garden Vegetable Chili

2 cups warmed vegetable broth

2 cups milk1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon chopped jalapeno pepper, optional

1 1/2 cups yellow cornmeal

3 tablespoons butter, divided

1 (10 ounce) can corn kernels, drained

1 cup grated cheddar cheese

1/2 cup sour cream

1. Heat the chili in a saucepan until warm. Cover, remove from the heat, and keep warm.

2. In a large saucepan whisk together the broth, milk, cumin, salt, pepper, optional pepper and cornmeal and bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low and simmer, whisking occasionally, for 6 to 10 minutes until very thick and smooth. Remove from the heat and stir in the margarine until it melts.

3. Preheat the oven to 375 degrees. Spray a 9" x 13" pan with vegetable spray. Spoon 1/4 of the cornmeal mixture in an even layer over the bottom of the casserole, then top with the warm chili. Sprinkle the corn over the top of the chili, then spread the remaining cornmeal mixture evenly over the top. Sprinkle the cheese over all. Bake 30 to 40 minutes until filling bubbles around edges and top is set and golden. Serve tamale casserole hot topped with a dallop of sour cream.