Reviewed: Oct. 27, 2009

Most of this dish was fine except I think I was expecting the cornmeal to end up more like breading instead of mush. Perhaps I did something wrong? But I think to get a real cornbread texture you'd have to add oil, egg, etc. I loved the filling so next time I will do that and just use a cornbread mix to spread on top.

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asiachick

Home Town: Salt Lake City, Utah, USA

Living In: Kuala Lumpur, Kuala Lumpur, Malaysia

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Reviewed: Oct. 13, 2009

I used a small can of green chillies instead of green pepper and I used a tablespoon of taco seasoning for one of the two tablespoons of chilli powder. The family loved it! Easy to do!

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Tasteofhome

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Reviewed: Sep. 19, 2009

I liked this recipe overall but I do have to agree with many of the other reviews that the cornmeal is a bit too much mush for my enjoyment. I even used about a third less than the recipe called for and put it in the oven to bake while I was making the filling. My husband also said he'd prefer if the cornmeal was a bit more sweet and not so bland. So yes I'll use this recipe again but I will probably leave out the bottom part of the cornmeal and just put it on the top with the cheese.

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veedubgrl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Aug. 20, 2009

This recipe was not nearly as good as I hoped. Like other reviewers, my husband and I found this to be BLAND! Also the bottom of the "crust" was very soggy. This recipe has a ton of potential but will need a great deal of modification.

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KTOlough

Cooking Level: Intermediate

Living In: Alsip, Illinois, USA

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Reviewed: Jun. 30, 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!

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lacrima1

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Reviewed: Jun. 18, 2009

This was a great recipe to start with. My family enjoyed it as is, but I'd like to play with it a little to get a more "tamale taste". I'm wondering if using masa instead of white cornmeal will work. My only issue with the original recipe is that the cornmeal part was a little bland, and it did not fit in a 2 qt. casserole dish. Needed a bigger one.

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ka me ka thee

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

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Reviewed: Jan. 12, 2009

I made two minor changes. Omitted the cheese and added 1/2 cup diced olives. It was good and I and my 5 yr old daughter enjoyed (surprise!) it but not amazing to me. It lacked complexity of seasoning flavor... the chili was dominant, I will probably try to find one that I love... but might make it again, an ordinary pie to me.

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bettyhmmkr

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

I haven't actually made this yet but have been reading the reviews. I plan on using yellow polenta for the crust, not white cornmeal. I agree Tamale Pie needs big fat black olives. Also, before I pour on the polenta topping, you might want to lay down slices of pepper jack cheese and then pour the polenta over the casserole. Polenta will firm up and set very well. Just a thought!

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Suzanne

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Reviewed: 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.

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K.Thomas

Cooking Level: Expert

Home Town: West Terre Haute, Indiana, USA

Living In: Rosedale, Indiana, USA

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Reviewed: Aug. 31, 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.

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Ericas Mom

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 25, 2008

I've been cooking for 40 years and I gotta tell you this was the worst tamale pie recipe I have ever tried. Turned out like a bowl of mush and wouldn't NOT recommend it to anyone. Sorry

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Val

Home Town: Concord, California, USA

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Reviewed: Dec. 20, 2007

Family enjoyed this recipe. I changed the recipe for smaller amount and used a pork roast. Taco bell mild sauce for the tomatoe base but still added the chili powder. Just quicker for an easy dinner on busy nights

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Cindy

Home Town: Hinesville, Georgia, USA

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Reviewed: Nov. 20, 2007

Made Hot Tamales from scratchand a lot of work! This recipe sounds great with less time! Thanks

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Paul J. Emond

Cooking Level: Expert

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Reviewed: Jul. 10, 2007

Ok as a jumping off point, but needs a little something else. "Tamale" part of the pie was too bland. I changed it the second time and use yellow cornmeal w/ a cornbread recipe and the kids loved it!

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TerriC

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Living In: Alexandria, Virginia, USA

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Reviewed: 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

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Mary Werner

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Reviewed: Dec. 16, 2006

I found this version of Tamale Pie a little bland and very watery which I attribute to adding the canned corn undrained. Next time I would definately drain the corn and add some chopped jalepenos or maybe a dash or two of cayenne pepper to spice it up a bit.

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Marie RT

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 7, 2006

This is a hearty meal that needs a little pep. Add chili flakes, salsa, and roasted chili peppers to add more flavor. Also go heavy on the cheese. Not a bad base recipe.

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Layne

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Reviewed: Nov. 3, 2006

easy recipe kids loved it, lots of room to play around

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Gary

Cooking Level: Intermediate

Living In: Tracy, California, USA

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Reviewed: Dec. 14, 2005

We were very disappointed in this recipe. It was soggy, unflavorful and the cornmeal did not make this recipe. It ended up being mush and would not form. I would not reccomend this for anyone. Sorry~

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B_Rieux

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Reviewed: Sep. 27, 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.

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