Tamale Pie II Recipe - Allrecipes.com
Tamale Pie II Recipe

Tamale Pie II

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"This is an economical and tasty main course pie."

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Ingredients Edit and Save

Original recipe makes 1 -2 quart casserole Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  2. In a saucepan, bring water to boil and add the 1/2 teaspoon salt. Slowly add the cornmeal and cook over low heat for about 5 minutes, stirring constantly.
  3. Pour 2/3 of the hot cornmeal mush into a 2 quart casserole dish. Using the spoon, bring it up the sides as far as it will reach. If mush is too thick to spread, add a little boiling water.
  4. In a large frying pan, cook, but don't brown, the ground beef, breaking it up into crumbs as it cooks. Add onion and green pepper and cook 5 minutes longer.
  5. Add corn (with its liquid), chili powder, salt and tomato sauce, heat until very hot and pour mixture into the casserole dish lined with cornmeal mush.
  6. Spoon remaining cornmeal mush over top. Again, it should be thin enough to spread, but certainly not watery.
  7. Top with grated cheese and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until cheese is melted and browned.
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Reviews More Reviews

Most Helpful Positive Review
Sep 29, 2003

I really like this recipe with these changes: use a 10x13 pan. Increase corn meal to 1-1/2 cups. I also like to add a few TBS of butter to the mix, but not necessary. Add 1 cup of black olives to meat mixture and put cheddar cheese into the meat mixture. Let meat simmer for 15 minutes before putting it into pan. (I also add a bit more tomato sauce because of the simmer time) We also like it spicier so I increase the chili pepper to taste. Also add 2 tsp sugar or splenda. Put meat mixture into empty pan and top with the corn meal mixture. Bake as directed.

Most Helpful Critical Review
Feb 24, 2007

This recipe is too bland and all Tamale pie recipe's need either black olives or green stuffed olives to add some pazzaz! We used creamed corn CUMIN and CHILLI Pepper to taste! Mary

Jul 02, 2009

This is a good basic recipe, but I customized it quite a bit! First, I used 1 lb. ground beef, and sauteed it with the onions, bell peppers, and 3 cloves of garlic plus salt & pepper. Then I added one can of rinsed black beans, about 2/3 cup of frozen corn kernels, and instead of the tomatoes and chili seasonings I substituted one small (15 oz) can of mild enchilada sauce. I also added a small can of sliced black olives. The enchilada sauce gives this dish a lot more flavor!

Jul 14, 2010

5 stars with changes of coarse. I cooked this in my cast iron skillet so I could just use 1 pot. I sauteed my onion and garlic and then added my groud sirlion with 1 packet of taco seasoning. I drained 2 cans of rotel and put it in my food processor until it was smooth. I added this to my beef mixture. After this simmered for awhile, I added 1 can of kidney beans with jalapenos and 1 can of mexi-corn, we like spice! So I added 2 chipotle peppers that were in adobo sauce. I previously made bean and cheese "tamales" using Sandra Lee's recipe from Food Network. So I used her corn meal recipe: 2 cups yellow corn meal, 1/2 stick butter softened, 1 chicken stock, 1tsp baking powder. Mash up the butter in the corn meal, add stock and BP. I added, salt, pepper and chili powder as well. This was the perfect amount to spread over the beef/bean/corn mixture. Spread it evenly so it creates a perfectly thin layer. I spread the corn meal mixture over and baked 350 for 20 minutes and then sprinkled cheese on top and let bake 10 more minutes. This was so good. I must add that I did add a few sprinkles of corn meal to my filling because it was a little too mushy & watery. So if you have that problem just add corn meal or flour.

Mar 25, 2003

I made this because I had the ingredients handy! I continue to make it because everyone in my family loves it!

Sep 14, 2008

I really like Tamale Pie and I had a very good recipe that got lost when I moved. Add some black olives to this recipe and it will get 5 stars.

Sep 02, 2008

I must admit-I was VERY disappointed with this recipe. I hadn't made this recipe for several years, and forgot which one I had used in the past. I noticed some people made comments about the amount of water. I'm assuming that must be the problem. After 35 minutes of baking as instructions said, I ended up with beef filling inside a bunch of cornmeal mush. I was only able to salvage this by baking my own cornbread, removing as much filling as possible, and serving that over the cornbread as a crust. I would not suggest trying this unless someone can properly correct the proportions.

Jun 11, 2003

A great basic recipe! Instead of the meat I sauteed 1lb tofu in soy sauce & paprika to taste & also put in some sliced mushrooms. Didn't have any chili powder so we used garlic salt and some fresh ground black pepper. When I do it again I'll double the amount of corn meal & water and maybe add some fresh garlic.


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  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 16.6 g
  • 5%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 964 mg
  • 39%

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

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