Tamale Pie

Try this hearty casserole with local beef and cheese! Small local businesses are so important to our community. So, do your part to support local farmers and food producers by buying local whenever you can. Some amazing local products you can use to make this casserole:

Ground Beef – Community Cow in Philomath or Lonely Lane Farm in Mount Angel
Queso Oaxaca – Don Froylan Creamery in Albany
Frozen Corn – Stahlbush Island Farms in Corvallis
Salsa – Gathering Together Farm in Philomath or Heart of the Valley Salsa in Corvallis (plus more from Salem and Eugene)
Sour Cream – Nancy’s in Springfield

  • ¾ cup masa harina (or cornmeal)
  • 3 Tbsp butter, softened
  • 1 cup hot water
  • ¼ cup vegetable broth powder
  • ½ lb ground beef
  • 1-15 oz cans black or pinto beans, drained & rinsed
  • 1 onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • ¾ cup grated queso oaxaca (or other) cheese, divided
  • ½ cup frozen corn
  • ½ cup salsa
  • Hot sauce
  • Sour cream


Cream masa with butter. Mix hot water and broth, stirring to dissolve powder. Add enough broth to masa to make a thick batter; stirring well. Add additional broth or hot water until you have a thick but pourable batter. Brown ground beef thoroughly in a skillet or frying pan. Drain off excess fat. Transfer to a greased casserole dish, deep pie plate, or keep it in the iron skillet. Add beans and layer onion, pepper, ½ cup grated cheese, and corn over beans; spoon salsa over all. Spread batter over top of salsa. Bake, covered, for 30 minutes at 350°F. Uncover, sprinkle remaining cheese over top and bake another 20 minutes, until browned. Serve with hot sauce & sour cream.