Uploaded June 2018 | Updated September 2026, 3 weeks ago
Tamale Pie Casserole
A deep dish tamale pie with a cornmeal coated crescent crust
For a 10" - 12" Camp Oven
Ingredients:
1 to 1 1/4 lbs. ground beef
2 cups drained whole tomatoes, chopped (16 oz. can)
1 1/2 cups drained whole kernel corn with red & green peppers (12 oz. can)
1 cup tomato sauce (8 oz. can)
2/3 cup whole pitted ripe olives
1/2 cup catsup
1/4 cup onions, minced
1 tsp. chili powder
1 can refrigerated quick crescent dinner rolls (8 oz. can)
1 tbsp. oil
1/3 cup cornmeal
1 cup grated cheddar cheese
Directions:
1. Brown meat in a large skillet and drain. Stir in tomatoes, corn, tomato sauce, olives, catsup, onions and chili powder. Simmer while preparing the crust.
2. Separate dough into 8 triangles. Place triangles into Camp Oven. Press onto the bottom of the un-greased oven (or use parchment paper) and up the sides, if need be, to form the crust. Brush oil over the crust and sprinkle with cornmeal.
3. Spoon the hot mixture from the skillet into the crust and sprinkle the cheese on top. Bake at 350F for 20-25 minutes until heated through. (10 briquettes under a 12" oven or 8 briquettes under a 10" oven and one tight outer ring of briquettes on the lid. Check the crust and rotate the oven and lid after 10 minutes to prevent hot spots. Enjoy!!!
Tamale Pie Casserole
A deep dish tamale pie with a cornmeal coated crescent crust
For a 10" - 12" Camp Oven
Ingredients:
1 to 1 1/4 lbs. ground beef
2 cups drained whole tomatoes, chopped (16 oz. can)
1 1/2 cups drained whole kernel corn with red & green peppers (12 oz. can)
1 cup tomato sauce (8 oz. can)
2/3 cup whole pitted ripe olives
1/2 cup catsup
1/4 cup onions, minced
1 tsp. chili powder
1 can refrigerated quick crescent dinner rolls (8 oz. can)
1 tbsp. oil
1/3 cup cornmeal
1 cup grated cheddar cheese
Directions:
1. Brown meat in a large skillet and drain. Stir in tomatoes, corn, tomato sauce, olives, catsup, onions and chili powder. Simmer while preparing the crust.
2. Separate dough into 8 triangles. Place triangles into Camp Oven. Press onto the bottom of the un-greased oven (or use parchment paper) and up the sides, if need be, to form the crust. Brush oil over the crust and sprinkle with cornmeal.
3. Spoon the hot mixture from the skillet into the crust and sprinkle the cheese on top. Bake at 350F for 20-25 minutes until heated through. (10 briquettes under a 12" oven or 8 briquettes under a 10" oven and one tight outer ring of briquettes on the lid. Check the crust and rotate the oven and lid after 10 minutes to prevent hot spots. Enjoy!!!
