It Started as French and Ended up Spanish

The other day when I made my Boeuf avec buerre a la Parisienne, Boeuf Avec Buerre a la Parisienne I had a lot of my roasted beef leftover.  As you all know, I just love being as creative as I can with all my leftovers.  I decided to cut up all the beef and turn in into a Southwestern tamale pie.  So the dish was originally French, then magically became Spanish, in just a wave or two of my magic wooden spoon.

What started as this  …..


ended up as this …….




Southwestern Tamale Pie

The Filling

IMG_13112 lbs cooked beef roast (or any kind of beef), cubed

4 TBSP olive oil

2 jalapenos, diced fine

1/2 large onion, diced fine

1 TBSP garlic

2 tsp of either cocoa powder or spiced cocoa powder

1 tsp cinnamon

salt & pepper to taste

3 TBSP chili powder

1 tsp cumin

1/2 tsp allspice

1/2 tsp cayenne pepper

1 can diced tomatoes, with juice

1 1/2 cups corn

1 15 oz can of pinto pintos, with the juice

1 1/2 cups water

1 cup olives, sliced in 1/2

1/3 cup cilantro, chopped fine



Saute all the vegetables and spices together except the olives, tomatoes and cilantro, in the olive oil until the onions are translucent.


Next add the beef cubes and mix everything together well.


Add the beans, tomatoes and water, bring to a boil. Then reduce the heat to a simmer and continue to cook for 1 1/2 hours, stirring occasionally.  Add the olives and the cilantro and thoroughly combine.  Spray a 9×13 baking dish with cooking spray then add the meat filling to the pan and spread evenly.


Preheat the oven to 400* F or 200* C.


The Topping


1 cup flour

1 cup of either Masa Harina or cornmeal

1 1/2 TBSP sugar

2 tsp baking powder

1/2 tsp salt

1/2 tsp cumin

1/4 cilantro, chopped fine

1 jalapeno, diced fine

3/4 cup milk

3 TBSP butter, melted

1 egg

3/4 cup shredded cheese


Mix all the dry ingredients, the jalapeno, and cilantro together.  You can also mix in the cheese at this point, or top the crust with it after you are done, which is what I decided to do.  Or you can even make it really cheesy and do both.

Mix the egg, milk and melted butter together.


Add the egg mixture to the dry ingredients then mix everything together thoroughly.  You are going to have a thick dough or masa.   Crumble the masa mixture evenly over the top of the filling, making sure to cover the whole thing.  I find the best way to do this is by hand.


Layer the whole dish with the shredded cheese.

Place in the oven and bake at 400*F for 10 minutes. Then lower the temperature to 350* F and continue to bake for 30 more minutes or until the topping is cooked.


I served it with arroz verde, a little salsa and avocado, and of course, a nice, cool margarita on the side.    As per usual, I made more leftovers from my leftovers.  The Queen would be oh so proud.  🙂  One day I was saying “Bon Appetit” and the next day I say Delicioso!  Both ways were very tasty indeed.  Both ways are going to give those taste buds quite a treat.











Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

18 thoughts on “It Started as French and Ended up Spanish”

  1. I love cooking like that, when the simple switch-up of herbs and spices can literally change the food’s country of origin, and our own eating experience. It looks and sounds wonderful! Having been fortunate enough to have lived in Spain for a year, and got to visit France during that time, I fell in love with both country’s cuisines so this post is particularly relevant to me. I hope you are staying well and safe.

    Liked by 1 person

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