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Fresh Spinach Tamale Pie

I got this recipe from my mother, who loved quick and easy meals for dinner. I made a few variations by adding spinach, bell peppers and fresh corn. The changes were well worth it––my family and friends love this dish!—Nancy Heishman, Las Vegas, Nevada
  • Total Time
    Prep: 20 min. Cook: 3 hours
  • Makes
    10 servings


  • 8 frozen beef tamales, thawed
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cups fresh or frozen corn
  • 4 green onions, chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/2 teaspoon garlic powder
  • 3/4 cup chopped sweet red pepper
  • 3/4 cup sour cream
  • 1 can (4 ounces) whole green chiles, drained and chopped
  • 3 cups chopped fresh spinach
  • 12 bacon strips, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • Additional green onions, chopped


  • Place tamales in a single layer in a greased 6-qt. slow cooker. In a large bowl, combine beans, corn, onions, olives and garlic powder; spoon over tamales. In same bowl, combine pepper, sour cream and chiles; spoon over bean mixture. Top with spinach.
  • Cook, covered, on low until heated through, 3-4 hours. Sprinkle with bacon, cheese and additional green onions.
Nutrition Facts
1 serving: 459 calories, 24g fat (9g saturated fat), 49mg cholesterol, 1013mg sodium, 40g carbohydrate (4g sugars, 7g fiber), 23g protein.

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