Mom's Tamale Pie Recipe

5 1 2
Mom's Tamale Pie Recipe
Mom's Tamale Pie Recipe photo by Taste of Home
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Mom's Tamale Pie Recipe

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5 1 2
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I don't believe my mom ever used a recipe for her tamale pie, but I came up with this version that tastes very much like the one she used to make. It's been popular at our church gatherings and faculty luncheons...and my kids love it! -Waldine Guillott, DeQuincy, Louisiana
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 can (15-1/4 ounces) whole kernel corn, undrained
  • 1-1/2 cups chopped fresh tomatoes
  • 5 tablespoons tomato paste
  • 1 envelope chili seasoning
  • 1-1/2 teaspoons sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 6 cups cooked grits (prepared with butter and salt)
  • 1-1/2 teaspoons chili powder, divided
  • 1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

Preheat oven to 325°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add corn, tomatoes, tomato paste, chili seasoning, sugar, garlic powder, basil and oregano. Cook and stir until heated through; keep warm.
Spread half of the grits in a greased 3-qt. baking dish. Sprinkle with 1 teaspoon chili powder. Top with beef mixture and cheese. Pipe remaining grits around edge of dish; sprinkle with remaining chili powder.
Bake, uncovered, 20-25 minutes or until cheese is melted. Let stand 5 minutes before serving. Yield: 12 servings.
Originally published as Mom's Tamale Pie in Taste of Home October/November 2003, p37

Nutritional Facts

1 each: 296 calories, 12g fat (6g saturated fat), 52mg cholesterol, 725mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 20g protein.

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 can (15-1/4 ounces) whole kernel corn, undrained
  • 1-1/2 cups chopped fresh tomatoes
  • 5 tablespoons tomato paste
  • 1 envelope chili seasoning
  • 1-1/2 teaspoons sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 6 cups cooked grits (prepared with butter and salt)
  • 1-1/2 teaspoons chili powder, divided
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  1. Preheat oven to 325°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add corn, tomatoes, tomato paste, chili seasoning, sugar, garlic powder, basil and oregano. Cook and stir until heated through; keep warm.
  2. Spread half of the grits in a greased 3-qt. baking dish. Sprinkle with 1 teaspoon chili powder. Top with beef mixture and cheese. Pipe remaining grits around edge of dish; sprinkle with remaining chili powder.
  3. Bake, uncovered, 20-25 minutes or until cheese is melted. Let stand 5 minutes before serving. Yield: 12 servings.
Originally published as Mom's Tamale Pie in Taste of Home October/November 2003, p37

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2124arizona User ID: 845443 268780
Reviewed Jul. 1, 2017

"This tamale pie is the best I've ever tasted!! We love the grits in it!! It also makes a great presentation!!"

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