Recipe by bcummings221
"This is a recipe I've been playing with and modifying for 20 years, It's a favorite at work for pot luck dinners. Quick and easy to make."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
extra-virgin olive oil
salt and ground black pepper to taste
lean ground beef
2 (7 ounce) cans
Mexican-style corn (such as Green Giant®)
1 (8 ounce) jar
1 (7.75 ounce) can
Mexican-style hot tomato sauce (such as El Pato®)
1 (4 ounce) can
chopped green chiles
1 (1 ounce) packet
taco seasoning mix
Corn Bread Topping:
1 (15 ounce) package
corn bread mix (such as Krusteaz® Honey Corn Bread Mix)
2 (7 ounce) cans
Mexican-style corn (such as Green Giant®), drained
1 (4 ounce) can
chopped green chiles, drained
shredded Mexican cheese blend
extra-virgin olive oil
A far cry from Mexican tamales but a fantastic one-dish family meal. For the meat mixture, closely followed the recipe other than omitting the olive oil and using Taco Seasoning I from this site rather than store bought. Elected to use the HERDEZ® Mexican Cornbread recipe from this site since the Krusteaz® Honey Corn Bread Mix suggested by the recipe submitter was not available at local grocery stores and we prefer cornbread made from scratch. However, if the Krusteaz® brand is locally available, it’s probably a good choice as there are 20 reviews on Amazon.com as of this date, and all are 5* rated. The HERDEZ® cornbread perfectly complimented the meat mixture. When making this again, I would only use 1/2 - 2/3 of the HERDEZ® cornbread mixture for this pie as the full amount makes a top layer of cornbread that is somewhat thick relative to the meat mixture. The remaining cornbread batter would be baked in a separate dish alongside the tamale casserole dish, and then frozen for future use. After 20 years of tinkering with this recipe, bcummings221, it’s time for you take a victory lap as it’s as close to perfect as it can practically get . . . thank you for sharing!
Got to try this from the original cook! It was fantastic! It's going to be my potluck choice from now on!
I made this for dinner tonight and everyone loved it! When it was done baking, I pulled it out of the oven and added French fried onions and a layer of the shredded cheese on top, then popped it back in the oven until the cheese melted. YUM! THANKS!
Well, today's the last day before I break down my kitchen & pack it for my move to Chesapeake Beach, Md. Having lived in Arizona for the last 6 years, what a culture shock THAT will be !!!
So, I looked at my poor dwindled cupboards & said hmmm, I wonder what I can scrounge up. Small amount of taco seasoning - A/R recipe, salsa & canned chillies, corn, olives, corn meal, pkg. bread sticks, can of tuna, some grated Cheddar, spices, an onion, and a few others that said "childhood favorite - Tamale Pie!!! A/R recipe says "Sweet Tamale pie" & I was in business!!!
SO, here I sit, replete, (I can't believe I ate the whole thing!), having enjoyed the INCREDIBLE dinner this was!! The recipe didn't call for olives, like my Mother used to do, & since they weren't on the recipe, I didn't add them in. Next time I will, but when I intend to review a recipe, I try to be a purist the first go around. However, if they weren't a "part of the memory" addition, I wouldn't bother! Very few times in my experience, is a recipe exactly like I love it, & totally without need for changes, but THIS one IS!!!
VERY nice work "bcummings221"!!!!!! And, thanks for sharing!
I made this using a can of Rotel mild tomatoes, one jar of my homemade salsa, a can of corn and a couple of tablespoons of my taco seasoning mix. I used some green onions in the cornbread topping and no cheese. I thought it was wonderful.
Fantastic! I took a a chance on this recipe because it was not widely rated, but the result is very flavorful and appealing to a crowd. I did replace the hot salsa with chopped chipotle peppers in adobo sauce because I like the deep flavor it gives beef recipes. And my tomato and corn products were not "Mexican" flavored, just tomatoes and corn. As always in our family, I used for the beef: elk, venison, or extra lean free range beef. I doubled the recipe and froze one (cooked) for later, but I didn't entirely double the cornbread portion so the meat to bread ratio was more to our liking. This is my first tamale pie attempt and this will be my recipe for the future!
This is excellent and the men in my house love it. I modified the recipe to omit the cheese because we do not have cheese lovers in our house! It was great and the leftovers are even better!
My family loved this. You could add things to this if you wanted, but it's good as written. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Tamale Pie
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 205
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See the simple secret to this 5-star ground beef casserole.
Watch how to make classic sweet potato pie—it’s far easier than pumpkin.
This is a satisfying Southern dessert that's perfect in fall and winter.