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1946-1969 - Midwestern suburban home cooks and families.
Tamale pie became a popular casserole in the Midwest and Southwest during the postwar decades, combining seasoned ground meat with a cornmeal crust reminiscent of traditional tamales. It served as a convenient comfort food blending Mexican and American culinary elements.
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Difficulty
Medium
Prep time
25 minutes
Cook time
55 minutes
Total time
1 hour 20 minutes
Servings
6
Region
Midwest
Era introduced
1946-1969
Introduced by
Midwestern suburban home cooks and families.
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Tamale pie arose during the prosperous postwar years as home cooks sought convenient, hearty meals drawing on Southwestern flavors. Using a cornmeal crust over seasoned ground beef, often with cheese and tomato-based sauces, the dish adapted Mexican tamale traditions into a casserole format that suited American kitchens and palates, especially in the Midwest.
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