EL FAVORITO READERS SHARE THEIR BELOVED TAMALE PIE RECIPES.

Byline: Natalie Haughton Food Editor

When a request went out in Cook's Corner for a tamale pie like grandma used to make, our readers responded. We received more than 30 recipes - many of them beloved favorites that date back years.

Apparently, North Hollywood resident Sharon Horton's plea sent people scurrying to their recipe boxes and down memory lane.

The term tamale pie first appeared in 1911 and refers to ``a dish of cornmeal mush filled with chopped meat and a hot chili sauce,'' according to John Miriani in his ``The Encyclopedia of American Food & Drink.''

The pie, a staple of the '20s through the '50s, is a purely American invention, notes Sylvia Lovegren in ``Fashionable Food.'' ``It is derived from the Mexican tamale, an Aztec dish based on various spicy or sweet fillings stuffed into a cornmeal porridge and then steamed or boiled in corn husks.'' But the Americanized version of the dish dispensed with the time-consuming corn husks and steaming.

Think of the humble pie as polenta with a spicy meat sauce and suddenly it's modern, notes Lovegren.

``Tamale pie surged in popularity after World War II, when, according to Gerry Schremp (``Kitchen Culture: Fifty Years of Food Fads''), it became the darling of potluck suppers'' writes Jean Anderson in her ``The American Century Cookbook.'' The recipe Anderson remembers her mother making had a ground beef chuck filling sandwiched between a simple, thick mixture made with water, salt, cornmeal and a little butter.

A sampling of variations on the tamale pie theme follows, each with individual nuances. Recipes run the gamut from those gleaned from friends, relatives and grandmothers to those from various cookbooks and cornmeal boxes.

Although beef seems to be the most popular meat choice, pork, chicken, ground turkey and even a little bulk sausage are other possibilities. Corn, chopped onions, canned tomatoes, chili powder, ground cumin, ripe olives and assorted shredded cheeses are the other often-used ingredients in varying combinations and amounts found in many of the fillings. You can also toss in some diced green chiles and canned black or kidney beans (rinsed and drained), if desired.

One beef filling we came across uses tomato soup while others use salsa or taco sauce in place of or in combination with canned tomatoes and taco seasoning mix instead of chili powder and ground cumin. Some fillings even rely on convenient prepared refrigerated ready-made beef tamales, which save cooks time and the hassle of turning out a cornmeal mixture.

While some pies sport both a cornmeal base (with corn kernels and cheese tossed in occasionally) and topping, other renditions simply use the cornmeal mixture as a bottom crust. Modern versions often skip the bottom crust and instead top the filling with a cornmeal or corn-bread batter. A few recipes are even completely devoid of cornmeal. If you're in a hurry, whip up a corn muffin mix for the top.

Some pies are cooked start to finish in a skillet on the stove, while others employ a combination of stove-top and oven cooking.

Pamela Nielsen sent along a recipe that she got from her grandmother Florence in the '50s using prepared XLNT tamales. Nielsen often makes it with a combination of Monterey Jack and cheddar cheeses, Mexicorn and mildly seasoned tomato sauce. Del Erickson shares a favorite family recipe that came from the 1940 ``Greater American Cook Book.'' Nadine Strawmyer and a few other readers favor the Pronto Tamale Pie recipe from the back of the Albers cornmeal box. A few other cooks rely on the recipe from a 1950 edition of the ``Betty Crocker Picture Cook Book.'' One reader noted that her mother made the pie twice a month as it was filling and a money saver.

For an interesting alternative to more traditional recipes, try the one Jill Gorney shares that her mother and grandmother served for more than 50 years. Made with cooked noodles (that's right!), cut up tamales, onions, olives, corn and cheese mixed together, it's baked in a casserole dish.

Tinker with and adapt these recipes according to your taste, ingredients available and kitchen schedule. Thanks to all who shared recipes. You're in for some delicious eating - and, in many cases, easy clean-up because the tamale pies are cooked in a single pan.

TAMALE PIE

(Shared by Roberta M. Bassman, Sherman Oaks)

1 medium onion, chopped

1 small green pepper, chopped

1 tablespoon vegetable oil

3/4 pound ground beef

2 (8-ounce) cans seasoned tomato sauce (about 2 cups)

1 (12-ounce) can whole kernel corn, drained (about 1 1/2 cups)

1/2 cup chopped pitted ripe olives

1 clove garlic, minced

1 tablespoon sugar

Salt

2 to 3 teaspoons chili powder

Dash pepper

1 1/2 cups shredded process American cheese

3/4 cup yellow cornmeal

2 cups cold water

1 tablespoon butter OR margarine

Cook onion and green pepper in hot oil just until tender. Add meat and brown lightly; drain off excess fat. Add tomato sauce, corn, olives, garlic, sugar, 1 teaspoon salt, chili powder and pepper. Simmer 20 to 25 minutes or until thick. Add cheese; stir until melted. Pour into 10x6x1 1/2-inch baking dish.

Make cornmeal topping by stirring cornmeal and 1/2 teaspoon salt into cold water in saucepan. Cook and stir until thick. Add butter; mix well. Spoon over meat mixture, making narrow stripes. Bake in preheated 375-degree oven 40 minutes or until top is browned. Makes 6 servings.

VALENCIA TAMALE PIE

(Shared by Del Erickson, Mission Hills)

1 1/2 teaspoons salt

3 cups boiling water

1 cup cornmeal

1 cup chopped pitted ripe olives

2 tablespoons vegetable oil

1 onion, chopped

1 green pepper, chopped

1 pound ground beef steak

2 cups canned OR cooked tomatoes

1 teaspoon chili powder

Add 1 teaspoon salt to boiling water and stir in cornmeal slowly. Cook for 30 minutes; add olives and set aside to cool.

In a large skillet, heat oil. Add onions, green pepper and meat, mixing thoroughly. Cook, stirring occasionally, until meat is brown. Add tomatoes, chili powder and remaining 1/2 teaspoon salt and simmer 10 minutes. Butter a large casserole dish and turn 1/2 of cornmeal mixture into bottom, spreading evenly. Top with meat mixture, spreading evenly. Cover with remaining cornmeal mixture.

Bake in preheated 350-degree oven 30 minutes. Serve hot. Makes 6 servings.

From ``Greater American Cook Book.''

RANCHERO TAMALE PIE

(Shared by Mrs. J. Zammit, Burbank)

1 pound lean ground beef

2 tablespoons vegetable oil

1 cup chopped onions

1 (1-pound 13-ounce) can solid pack tomatoes

1 (12-ounce) can whole kernel corn

1/2 cup cornmeal

1 teaspoon salt

1 teaspoon chili powder

1/2 cup whole ripe olives

3/4 cup shredded American cheese

Brown beef in oil. Add onions and cook until wilted. Add undrained tomatoes and liquid from canned corn. Stir in cornmeal; simmer about 10 minutes, stirring frequently.

Add salt, chili powder, drained corn and olives. Turn into a 9-inch square baking dish. Bake in preheated 350-degree oven 20 to 25 minutes. Sprinkle with cheese and bake 15 minutes longer. Makes 6 to 8 servings.

From California Beef Council.

TAMALE PIE

(Shared by Pamela Nielsen)

4 large or 6 small XLNT prepared tamales, unwrapped and crumbled

1 pound Tillamook cheese, cut into 3/4-inch cubes

1 (11-ounce) can corn, drained

1 (14-ounce) can pitted ripe olives, rinsed and drained

2 or 3 cups tomato sauce

1 or 2 cups water

Combine tamales, cheese, corn, olives, tomato sauce and enough water until mixture reaches thickness desired. Turn mixture into a shallow casserole or a 9x13x2-inch baking pan. Bake uncovered, in preheated 350-degree oven 45 minutes. Makes 6 or more servings.

NOTE: Use a combination of Jack and cheese cheese, Mexicorn and a mildly seasoned tomato sauce, if desired.

PRONTO TAMALE PIE

(Shared by Nadine Strawmyer, Simi Valley)

CORNMEAL CRUST:

2 1/2 cups cold water

1 teaspoon salt

1/2 teaspoon chili powder

1 1/4 cups yellow cornmeal

PRONTO FILLING:

1 (15-ounce) can chili con carne (1 3/4 cups)

1/2 cup chopped green pepper

1/2 cup sliced, drained ripe olives (a 2 1/4-ounce can)

1/2 cup cream-style corn

1/2 cup shredded Cheddar cheese

For Cornmeal Crust, combine all crust ingredients in a saucepan. Cook over medium heat until quite thick and stiff, about 10 minutes, stirring often. Reserve 3/4 cup. Use remainder to line sides and bottom of buttered 1 1/2-quart casserole.

For Pronto Filling, in a saucepan, combine all filling ingredients except cheese. Heat over medium heat. Turn into casserole atop crust. Top with rounded tablespoons of reserved crust mixture. Sprinkle with cheese. Bake in preheated 350-degree oven about 30 minutes. Makes 4 to 5 servings.

From Albers cornmeal package.

PORK TAMALE PIE

(Shared by Pat Davey, Northridge)

FILLING:

1 1/2 pounds lean ground pork

1/2 cup chopped onions

1 (19-ounce) can tomatoes (about 2 cups)

1 clove garlic

1 tablespoon chili powder

1 1/2 teaspoons salt

1/2 teaspoon oregano 

1/4 teaspoon pepper

CORNMEAL TOPPING:

1 cup yellow OR white cornmeal

2 tablespoons flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1/2 cup milk

1 tablespoon melted shortening, bacon drippings OR vegetable oil

For Filling, brown pork in a large, heatproof skillet, crumbling and stirring until all meat is browned.

Put onions, some of tomatoes, garlic and chili powder in an electric blender or food processor; blend to a thick puree. Gradually add remaining tomatoes and continue blending until pureed.

Pour pureed mixture into skillet with meat. Heat to boiling; reduce heat to simmering. Stir in salt, oregano and pepper. Cover and simmer 30 minutes.

Meanwhile, make Cornmeal Topping: Mix cornmeal with flour, sugar, baking powder and salt in a bowl. Beat egg slightly; beat in milk and shortening. Add liquid ingredients to dry ingredients all at once and stir lightly, just until all dry ingredients are moistened. Do not beat. Spoon cornmeal mixture over simmering filling.

Place skillet in preheated 425-degree oven. Bake 20 to 25 minutes, or until topping is golden brown. Makes 5 to 6 servings.

From the ``Culinary Arts Institute Mexican Cookbook,'' (Adventures in Cooking Series).

20-MINUTE TAMALE PIE

(Shared by Frank Sikorski, Lancaster)

2 tablespoons butter

1 onion, chopped

1 pound lean ground beef

1 (16-ounce) can diced tomatoes 

1 (17-ounce) can corn, drained

1 cup dairy sour cream

1 cup cornmeal

1 (4 1/2-ounce) can sliced olives

1 teaspoon salt

1 tablespoon chili powder

1/2 to 1 teaspoon ground cumin

1 teaspoon MSG (optional)

2 cups shredded Monterey Jack cheese 

Heat butter im a 10- or 12-inch skillet. Add onions and meat and cook until brown. Add undrained tomatoes, drained corn, sour cream, cornmeal, olives and seasonings. Stir until thoroughly mixed. Sprinkle with cheese. Cover and simmer 20 minutes. Makes 6 to 8 servings.

From a couple in Breckenridge, Texas.

TAMALE PIE

(Shared by Jill Gorney, Tujunga)

1/2 pound bacon, chopped

1 OR 2 large onions, chopped

1 small package medium noodles, cooked and drained

2 large tamales, cut into bite-size pieces

1 medium can pitted whole ripe olives

1 medium can corn, drained

2 OR 3 (8-ounce) cans tomato sauce

Salt and pepper to taste

1 brick Cheddar cheese, shredded

Fry bacon pieces in skillet until crisp. Add onions and cook until soft. Mix bacon and onions will all remaining ingredients except 1/2 of cheese.

Turn mixture into a large 8x13x2-inch baking dish. Top with remaining cheese. Bake in preheated 350-degree oven 45 minutes. Makes 6 or more servings.

STUFFED BEEF AND BLACK BEAN TAMALE PIE

CRUST:

1 (8 1/2-ounce) package corn muffin mix

3/4 cup shredded Colby-Jack OR Cheddar cheese

3/4 cup light dairy sour cream

1/2 cup thinly sliced green onions

FILLING:

1 pound lean ground beef

1 (1 1/4-ounce) packet taco seasoning mix

1 (15- to 16-ounce) can black beans, rinsed and drained

1/2 cup water

1 (8 3/4-ounce) can whole kernel corn, very well drained

3/4 cup light dairy sour cream

3/4 cup shredded Colby-Jack OR Cheddar cheese

1/3 cup thinly sliced green onions

For Crust, in a medium bowl, combine all crust ingredients, mixing just until dry ingredients are moistened. (Batter will be stiff). Using a spoon dipped in water, spread slightly more than 1/2 of batter onto bottom and up sides of 9-inch pie pan.

For Filling, heat a large nonstick skillet over medium heat until hot. Add ground beef; brown 5 to 7 minutes, stirring occasionally. Pour off drippings. Stir in seasoning mix, beans and water. Bring to a boil; reduce heat. Simmer 5 minutes, stirring occasionally.

Arrange corn over crust in pan; top with beef mixture. Spoon remaining muffin mixture over beef, along outer edge of pie. Carefully spread batter toward center, leaving a 3-inch circle uncovered. Bake in preheated 400-degree oven 23 to 25 minutes or until top is golden brown.

To serve, dollop 3/4 cup sour cream over top; sprinkle with 3/4 cup cheese and 1/3 cup green onions. Cut into wedges. Makes 4 servings.

From National Cattlemen's Beef Association.

EVELYN KAY'S TAMALE PIE

(Shared by Harriet May, Thousand Oaks)

1 1/2 pounds lean ground beef

5 tablespoons vegetable oil

2 medium onions, sliced

3 cloves garlic, minced

Salt

2 tablespoons plus 1 1/2 teaspoons chili powder

2 1/2 cups canned tomatoes, sieved

1 1/2 cups coarsely cut pitted ripe olives

6 cups boiling water

2 cups yellow cornmeal

1/2 cup grated American OR Cheddar cheese

Brown beef in hot oil in large skillet. Add onions and garlic and cook until onions are golden. Add 1 1/2 teaspoons salt, 2 tablespoons chili powder, tomatoes and olives. Cook slowly 1 hour.

Add remaining 1 teaspoon salt and remaining 1 1/2 teaspoons chili powder to boiling water in a separate pan; slowly add cornmeal, stirring constantly. Cook 15 minutes, stirring often.

Line a greased 2 1/2-quart baking dish with 1-inch layer of cornmeal mixture. Pour meat filling on top. Spread remaining cornmeal on top.

Bake in preheated 325-degree oven 1 1/2 hours. Sprinkle with grated cheese last 15 minutes of baking time. Makes 8 servings.

TAMALE PIE

(Shared by Rachel Ann Davis, Simi Valley)

2 pounds lean ground beef

l large onion, chopped

2 cloves garlic, chopped OR pressed

2 (16-ounce) cans diced tomatoes, undrained

1 can cream-style corn

1/4 cup (1/2 stick) butter OR margarine

1 tablespoon chili powder (OR more to taste)

1 large can pitted ripe olives, drained and coarsely chopped OR left whole

1 1/2 cups milk

1 1/2 cups yellow cornmeal

3 eggs, beaten

Salt and pepper to taste

Cook meat, onion and garlic in skillet until meat is no longer pink. Do not brown. Mix meat mixture with all remaining ingredients. Turn into a deep 9x12-inch pan or casserole dish. Bake in preheated 375-degree oven 1 1/2 hours. Makes 12 servings.

From ``California's Favorite Mexican Foods,'' cookbook.

Recipes are from sources indicated and have not been tested by the Daily News Food Department.

CAPTION(S):

photo, drawing

Drawing:

(cover -- color) Tamale Pies

Call for recipe spurs readers to share favorites

Illustration by Jorge Irribarren/Staff Artist

Photo: (color) no caption (Tamale Pie)