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Tamale Pie recipe

Tamale Pie recipeThishearty Tex-Mex ground beef “pie” has an easy cornmealcrust and a tasty chili-style meat filling topped with cheddarcheese.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Tamale Pie

Crust:2 1/2 cups cold water1 teaspoon kosher or sea salt1 1/4 cups white or yellow cornmealMeat Filling:1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, finely chopped1 tablespoon chili powder
1 teaspoon kosher or sea saltFreshly ground black pepper to taste1/2 teaspoon ground cumin1/4 teaspoon dried oregano leaves
1 (14-ounce) can diced tomatoes in juice, undrained1 (8-ounce) can tomato sauce (1 cup)1 cup frozen or canned corn niblets, drained
1 (2-ounce) can sliced black olives, drained2 cups (8 ounces) shredded cheddar cheese

  • For Crust: Combine all ingredients ina large saucepan. Bring to a boil over mediumheat, stirring constantly, until thickened and very stiff, about3 to 4 minutes. Press mixture onto the bottomof a greased 13 x 9 x 2-inch bakingpan; set aside.
  • For Meat Filling: Cook the ground beefin a large saucepan with the onion and garlic; drain excess fat.
  • Add the chili powder, salt, pepper, cumin,and oregano and cook for 1 minute, stirring constantly.
  • Add tomatoes and tomato sauce, heat toboiling; simmer for 10 minutes, stirring occasionally.
  • Add corn and olives, cook for another5 minutes; remove from heat.
  • Meanwhile, preheat oven to 350°F (175°C)while sauce is simmering.
  • Pour the chili meat sauce over the cornmealcrust; sprinkle evenly with cheese andbake for 30 minutes.
  • Let stand for 5 minutes before serving.

    Make 6 to 8 servings.

    Nutritional Information Per Serving (1/6of recipe): 530.7 calories; 51% calories from fat; 30.2g totalfat; 96.3mg cholesterol; 1311.6mg sodium; 659.6mg potassium;37.9g carbohydrates; 5.1g fiber; 5.5g sugar; 32.8g net carbs;27.6g protein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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