Recipe by Sunset magazine
"Throw together this exciting meal in minutes; you will savor it's warm Mexican-style flavors."
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1 (8 ounce)
onion, peeled and chopped
ground lean (7% fat) beef or turkey
2 (14.5 ounce) cans
salt-free diced tomatoes
frozen corn kernels
1 (2.25 ounce) can
sliced black ripe olives, drained
large egg white
1 1/2 cups
shredded reduced-fat Cheddar cheese
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.
This was just ok. It lacked something that I just can't put my finger on...
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.
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Skillet Tamale Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 84
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