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Tamale Pie

The amount of spice in this recipe is just right for my family, who prefers things on the mild side. Make it once with these measurements, then spice it up a little more if you like!—Ruth Aden, Polson, Montana
  • Total Time
    Prep: 35 min. Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 1-1/2 pounds ground beef
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 medium onion, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 flour tortillas (6 inches)
  • 3 cups (12 ounces each) shredded cheddar-Monterey Jack cheese or Colby-Jack cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

  • In a skillet, brown ground beef; drain. Add tomatoes, onion and spices. Simmer, uncovered, for 20 minutes.
  • Arrange five tortillas in the bottom of a 13x9-in. baking dish, tearing tortillas as needed. Cover with half of the meat mixture, then half of the cheese. Repeat layers, using remaining tortillas, meat mixture and cheese. Sprinkle with olives.
  • Bake at 350° for 30 minutes or until heated through. Let stand a few minutes before serving.
Nutrition Facts
1 piece: 428 calories, 24g fat (13g saturated fat), 79mg cholesterol, 829mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 29g protein.

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Reviews

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Average Rating:
  • ehume127
    Mar 11, 2013

    No comment left

  • pbartell
    Dec 16, 2012

    No comment left

  • 123Lon
    Dec 21, 2010

    Leaving out the 1//4 tsp salt reduces the sodium content to 254 mg sodium. A big difference. I will try this using corn tortillas.lag

  • CathyHS
    Dec 20, 2010

    So simple, but oh so yummy! Add some quac if possible.

  • Deborah B.
    Dec 13, 2010

    My family loved this! It's misnamed, being nothing like a tamale, but I prefer this. I used the frozen tortillas you bake at home, which taste way better than pre-made tortillas. Everyone said they definitely want this again, but would prefer the olives be left out. Added to my recipe box!

  • FriedaG
    Aug 7, 2010

    No comment left