Tamale pie

Tamale pie is a casserole dish from the cuisine of the southwestern United States, made by lining a dish with tamale dough, adding a spiced filling of meat, stew or leftovers, sometimes with beans, salsa or tomatoes, then topping it with more dough and baking, often with cheese. It was developed around the turn of the twentieth century, adapting the elements of the Mexican tamale into a dish that took less time to prepare. From the 1920s through the 1950s it was a staple of the American diet, promoted by the government during the Depression and wartime as a way to stretch meat supplies. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/