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California Tamale Pie

 California Tamale Pie
When I serve California Tamale Pie, I know I’ll see smiles on the faces of everyone at the table. With this recipe, you’ll enjoy the taste and texture of classic tamales, without the time and hassle.
5 ServingsPrep: 15 min. Cook: 6 hours


  • 1 cup beef broth
  • 3/4 cup cornmeal
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 jar (16 ounces) chunky salsa
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/4 cup sliced ripe olives
  • 1/2 cup shredded Monterey Jack cheese
  • Optional toppings: sour cream and fresh jalapeno pepper slices, optional


  • In a 3-qt. slow cooker, combine broth and cornmeal. Let stand for 5
  • minutes. In a large skillet, cook beef over medium heat until no
  • longer pink; drain. Stir in chili powder and cumin. Transfer to slow
  • cooker. Stir in the salsa, corn, beans and olives. Cover and cook on
  • low for 6-8 hours or until heated through.
  • Sprinkle with cheese. Cover and cook 5-10 minutes longer or until
  • cheese is melted. Top with sour cream and jalapeno slices if
  • desired. Yield: 5 servings.