Tamale Pie Recipe

Tamale Pie RecipePhoto by: Taste of Home Tamale Pie Recipe Rating 5

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"My whole family really enjoys Mexican food," remarks Nancy Roberts of Cave City, Arkansas. "When I'm in a hurry, I make this zippy deep-dish pie. It always satisfies their appetites."

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Tamale Pie Recipe
  • Prep/Total Time: 30 min.
  • Yield: 6 Servings
    •
30 30

Ingredients

  • 1 pound ground beef
  • 1/4 pound bulk pork sausage
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) stewed tomatoes, drained
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (6 ounces) tomato paste
  • 1/4 cup sliced ripe olives
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/3 cup milk
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • Dash paprika
  • 1/2 cup shredded cheddar cheese

Directions

  • In a 2-1/2-qt. microwave-safe dish, combine beef, sausage, onion and garlic. Cover and microwave on high for 4-5 minutes, stirring once to crumble meat. Drain. Add the tomatoes, corn, tomato paste, olives, chili powder and salt; mix well. Cover and microwave on high for 4-6 minutes or until heated through.
  • In a large bowl, beat egg; add milk and corn bread mix. Stir just until moistened. Spoon over meat mixture; sprinkle with paprika.
  • Microwave, uncovered, on high for 7-8 minutes or until a toothpick inserted near the center of the corn bread comes out clean. Sprinkle with cheese. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 slice) equals 305 calories, 15 g fat (7 g saturated fat), 91 mg cholesterol, 740 mg sodium, 20 g carbohydrate, 4 g fiber, 21 g protein.

Originally published as Tamale Pie in Quick Cooking March/April 1998, p47

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Reviews for Tamale Pie (2)

Tamale Pie Recipe

Tamale Pie

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Reviewed on Aug. 04, 2011 by Tingzen

My family has loved this recipe for many years. We skip the sausage and use 1.5# of ground beef which we brown on the stovetop, then we add the cornbread mixture and bake it in the oven. We like the texture more this way.


Reviewed on Jun. 09, 2010 by Trilby Yost

I add one small can of drained chopped green chilies. This recipe is a yummy standby for my family's dinner.

 
 
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