Sweet Tamale Pie

Sweet Tamale Pie

Made  times
bcummings221 2

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 15 m servings 430 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1511 mg
  • 60%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pour 2 tablespoons olive oil into a cold skillet; sprinkle in garlic. Cook garlic over medium heat until sizzling and fragrant, 2 to 3 minutes. Stir onion, salt, and pepper into the garlic and olive oil; cook until onion is translucent, 5 to 10 minutes. Cook and stir ground beef into onion mixture until beef is browned and crumbly, 5 to 10 minutes.
  3. Mix 2 cans Mexican-style corn, salsa, hot tomato sauce, 1 can chopped green chiles, and taco seasoning into ground beef mixture; bring to a boil. Reduce heat, cover skillet, and simmer until liquid has reduced, about 15 minutes. Transfer meat mixture to a 10x14-inch casserole dish.
  4. Stir corn bread mix, milk, vegetable oil, and egg together in a bowl; fold in 2 cans drained Mexican-style corn, 1 can drained green chiles, Mexican cheese blend, and 1 tablespoon olive oil. Spoon cornbread mixture over meat mixture.
  5. Bake in the preheated oven until a toothpick inserted into the corn bread comes out clean, about 30 minutes.


Most helpful
Most positive
Least positive

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...

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 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 toppi...

Got to try this from the original cook! It was fantastic! It's going to be my potluck choice from now on!

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 ...

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 i...

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!

I substituted taco sauce for the hot tomato sauce and southwestern style corn for the Mexican style corn. I did also have to increase the heat and cook time to thicken the sauce before putting i...

Love the taste of this tamale pie! Best one yet. It's a keeper! However, I found it took much longer than 15 min. to pull it together. Chopping, adding multiple ingredients, and making the cornb...

Other stories that may interest you