Tamale Pie Recipe

Tamale Pie Recipe Tamale Pie Recipe photo by Taste of Home Rating 5

This fun, Southwest-style main dish features an easy tortilla crust and a hearty filling. “The amount of seasoning is just right for us,” notes Ruth Aden of Polson, Montana. “Make it once with my amounts, then spice it up if needed.”

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Tamale Pie Recipe
  • Prep/Total Time: 30 min.
  • Yield: 2 Servings
15 15 30

Ingredients

  • 1/3 pound lean ground beef (90% lean)
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    With Johnsonville Italian Sausage.

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  • 3 tablespoons chopped onion
  • 3/4 cup stewed tomatoes, chopped
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon chili powder
  • Dash salt and pepper
  • 2 flour tortillas (6 inches)
  • 2/3 cup shredded Monterey Jack cheese
  • 2 tablespoons sliced ripe olives, drained

Directions

  • In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, garlic powder, chili powder, salt and pepper. Remove from the heat.
  • Place one tortilla in a 3-cup round baking dish coated with cooking spray. Top with half of the meat mixture and cheese; repeat layers. Sprinkle with olives. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 2 servings.

Nutritional Facts 1 serving (prepared with reduced-fat cheese) equals 365 calories, 18 g fat (8 g saturated fat), 67 mg cholesterol, 947 mg sodium, 23 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Tamale Pie in Cooking for 2 Fall 2007, p24

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Reviews for Tamale Pie

Tamale Pie Recipe

Tamale Pie

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(1-2) of 2 reviews

Reviewed on May. 12, 2011 by mello4413

@esmith-if you search for tamale pie she has the same recipe in the larger size :)

Reviewed on May. 11, 2011 by E.Smith

This was good! Although, since it makes a small amount I had to change some things. I realize this is a "cooking for 2" recipe but it sounded delicious so I adapted it for us and made them Individual Tamale Pies. I used 2 pounds of beef, one whole onion, about 1 tsp of the garlic and chili powder, 6 tortillas, 3 cups cheese and a whole can of olives. I followed the recipe and then divided the ingredients between 3 seperate 4 cup baking dishes. Turned out great and a perfect amount for us!

 
 

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