Tamale Pie I Recipe - Allrecipes.com
Tamale Pie I Recipe

Tamale Pie I

Recipe by  

"A quick and satisfying meal of tamales. Serve with sour cream and salsa, if desired."

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Ingredients Edit and Save

Original recipe makes 1 casserole dish Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, cook meat, onion and garlic until done. Drain fat.
  3. Add tomatoes and creamed corn. Add milk, olives, eggs and cornmeal. Bring to a boil.
  4. Pour into a greased 2 quart casserole dish. Bake at 350 degrees F (175 degrees C) for 25 minutes. Put the cheese on top for the last 5 minutes of baking.
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Reviews More Reviews

Most Helpful Positive Review
Jan 19, 2006

I made cornbread batter instead of mixing it in the meat. I used creamed corn, included the kidney beans, and added salt, cayenne pepper, cumin, along with the chili powder to season up the meat. I did not drain the meat, but I do recommend draining it prior to adding all the spices. The cornbread had a hard crust and not soggy in the middle. Turned out really good!

 
Most Helpful Critical Review
Jan 09, 2006

I made a few changes and it turned out really well. First of all, when you are cooking the meat, onions and garlic, add some RUBBED SAGE, CAYENNE PEPPER, CUMIN and a small dash of PARSLEY FLAKES. This gives it much more flavor. I also used a half of a can of tomato paste instead of tomatoes. Add a can of kidney beans too...YUM! It does turn out a little mushy, if that is not what you are looking for, don't add the egg, milk or cornmeal to the rest of the ingredients. Instead, make a cornmeal batter (you can even use the boxed one--follow the recipe on the box) and poor the batter over the top so it will form a nice cornbread over the top. This will solve the mushy aspect (which I didn't mind so much)And yes, it is rather ugly to behold....but give it a try. My husband wolfed it down. :) . Hope that helps.

 
Sep 18, 2002

I made a tamale pie like this for years, I raised four kids on it. I loved it, easy, filling and inexpensive. I used Grandma's seasoning instead of chili power, added extra onion and cheese. I baked it in a cast iron dutch oven. It was always a hit.

 
Mar 25, 2011

This recipe is similar to one our family has used for years. But we up the flavor by adding salt, pepper, and enough chili powder to give it a little bite. Also, we use whole kernel canned or frozen corn instead of creamed corn for improved texture.

 
Jun 22, 2010

I made this recipe but made the corn bread batter and poured it over the top. My family liked it so much I made two pans and both were gone in one sitting. Wow what an awesome meal.

 
Sep 20, 2004

I'm agreeing that this was dull. And dry. I expected it to form its own crust, and it sort of did, but a lot of the cornmeal was just throughout the dish and made it very gritty. Sorry, this just isn't very good.

 
Jul 02, 2003

This recipe did not meet my expectations. It was very bland and needs flavor. Also, I had expected the dish to cook into a "bread" like cornbread. It does not and only the top was not mushy. The basics are good however, needs more cornmeal and flavorings.

 
Aug 15, 2007

This is much better made ahead-I put it in two casserole dishes since it makes quite a lot. I used frozen corn, didn't have any canned cream corn. I liked it much better the second go round-the flavors merged more or something. I think I'd like to try this with a shredded pork or chicken rather than ground beef-the latter gives it that institution food quality (think elementary school). Anyway, it's good for a crowd and it's good served with condiments (sour cream, hot sauce, shredded cheese, diced toms etc

 

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Nutrition

  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 29.6 g
  • 10%
  • Cholesterol
  • 111 mg
  • 37%
  • Fat
  • 21.1 g
  • 33%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 18.8 g
  • 38%
  • Sodium
  • 626 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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