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

Ingredients

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

Original recipe yields 12 servings

Adjust

Nutrition

  • 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.

Directions

Print
  • 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.

Reviews

18
Most helpful
Most positive
Least positive
Newest

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!

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...

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 ...

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!

Added black beans..saved cheese for top when done..took some of the ingredients out of cornbread..I like it light & fluffy on top. Have made 10+ times! Soooo good!!!

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...

Other stories that may interest you