Cheddar Olive Tamale Pie

Canned tamales are the shortcut here, and that’s the point. Cut into chunks and folded into a chili-spiked beef and corn base, they melt into the casserole as it bakes, taking on the savory juices and giving the pie its signature masa-meets-meat texture.

The technique keeps things simple. Saute onion and garlic in olive oil, brown the ground beef without breaking it up too much (you want some chunk for bite), drain the fat, then dump everything else in the skillet to mix.

Sliced black olives add briny pop against the sweetness of canned corn, and a generous tablespoon of chili powder pulls the whole thing toward Tex-Mex territory.

The real magic is the half pound of sharp aged cheddar blanketing the top. As it bakes uncovered for an hour, the cheese cracks and browns into a craggy, salty crust that contrasts with the tender filling underneath.

Kitchen Tips

• Drain the canned tomatoes well to prevent a watery casserole. Reserve the juice for a pot of chili another night.
• Use sharp or extra-sharp cheddar, never mild. The aged cheese stands up to the bold filling and browns better.
• Let the pie rest 10 minutes after baking so the filling sets and slices cleanly.
• This freezes beautifully unbaked. Wrap in foil, freeze, then thaw overnight and bake 75 minutes.

Variations

• Swap beef for ground turkey or shredded chicken for a lighter version.
• Add a diced poblano or jalapeno with the onions for fresh chili heat.
• Top with crushed tortilla chips in the last 10 minutes of baking for extra crunch.