Skillet Tamale Pie Recipe - Allrecipes.com
  • READY IN 35 mins

Skillet Tamale Pie

Recipe by  

"Throw together this exciting meal in minutes; you will savor it's warm Mexican-style flavors."

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Original recipe makes 6 servings Change Servings
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Directions

  1. In an 11- to 12-inch ovenproof frying pan (2 to 3 in. deep, 2 1/2- to 3-quart capacity) over high heat, stir onion, beef, chili powder, and cumin seeds until beef is crumbled and lightly browned, 6 to 8 minutes.
  2. Add tomatoes (including juices), corn, and olives; bring to a boil, stirring occasionally. Add salt to taste.
  3. Meanwhile, in a bowl, whisk together egg, egg white, 1/2 cup cheese, milk, cornmeal, baking powder, and 1/4 teaspoon salt until well blended (mixture will be thin). Pour evenly over hot meat mixture. Sprinkle evenly with remaining 1 cup cheese.
  4. Bake in a 400 degree regular or convection oven until the top feels firm when lightly touched, about 15 minutes. Scoop out servings with a large spoon. Add salt to taste.
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  • READY IN 35 mins

Footnotes

  • If your frying pan is not big enough to add the topping in step 3, transfer hot meat mixture in step 2 to a hot, shallow 3-quart casserole (warm in oven as it preheats), then continue.
  • Reprinted with permission of Sunset® magazine. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2004

My mom used to make Tamale pie all the time when we were growing up. I wanted to make some for my husband and couldn't get ahold of her recipe so I used this one. It was very similar to hers. I made a few changes. I didn't use the cumin seed and added some garlic. Also added a little tomato paste to thicken up the meat filling. I had to place in a baking dish as my frying pan was not oven proof. I didn't put the cheese in the bread topping, but put on the last five minutes of baking. It was really good.

 
Most Helpful Critical Review
Apr 13, 2003

This was just ok. It lacked something that I just can't put my finger on...

 

15 Ratings

Dec 25, 2004

Tamale pie always disappoints me, but this was good. I spiced it up, used tomatoes/green chilies instead of regular & served with lots of salsa. Yummy.

 
Dec 25, 2004

This was yummy! Easier than my other tamale pie recipie. I had to get out my skillet, which I never use. I only had one can of tomatoes so I added in an extra 2 tbsp water, for the missing juices, but it was a perfect amount of tomatoes. I will make this again.

 
Feb 24, 2004

This is going to be a new standard in my family! We used 1% lean ground turkey, used cumin powder instead of seeds and added a can each of green chiles and black beans. This dish is even tastier the 2nd day. Next time I'll cook everything up to the cornbread layer and leave it in the fridge overnight - then add the cornbread layer and bake in order to maximize the flavors. Adding a canned chipotle in adobo sauce would make it even more delicious. I don't think it needs any salt except for the 1/4tsp in the cornbread layer.

 
Sep 07, 2003

This was pretty good. I didn't use the corn because I forgot to buy it. I also just poured it all into a casserole dish to bake. Served with sour cream. It did seem to be missing something, but I don't think it was the corn. I'm thinking green chilis or something else might be very good in this.

 
Feb 28, 2005

I liked the flavor of this and it was quite easy to put together. It turned out a bit too dry for my taste, but it wasn't bad.

 
Nov 23, 2004

This recipe has great potential. First, it needs to cook about 10 or 15 minutes longer than stated. Second it was a little bland, but that is easily fixed. Next time (I will make this again), I will add either salsa or green chilies to the cornbread mix. On the burger mixture, I doubled the spices and it still needed more. Next time I will substitute salsa for the tomatoes. Also, as suggested by others, it needs salsa or enchilada sauce on the side when being served, we used homemade enchilada sauce and it was good.

 

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Nutrition

  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 33 g
  • 66%
  • Sodium
  • 557 mg
  • 22%

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

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