Rich and Zesty Tamale Pie is a delicious dish to serve and enjoy family-style when you want the taste of tamales but prefer the ease of a casserole. Made with yellow or white corn meal, sliced ripe olives and diced green chiles, tamale pie is a Southwestern favorite.
- 1 1/2 lbs. ground beef
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and finely chopped
- 2 cans (10 oz. each) enchilada sauce
- 1 cup whole kernel corn
- 1 can (2.25 oz.) sliced ripe olives, drained
- 1 teaspoon salt
- 2 1/4 cups yellow corn meal
- 2 cups water
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1 teaspoon salt
- 1 can (4 oz.) diced green chiles
- 1/2 cup (2 oz.) shredded cheddar cheese
- Pickled jalapeños (optional)
PREHEAT oven to 425° F. Grease 12 x 8-inch baking dish.
COOK beef, onion and garlic in large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and salt.
COMBINE corn meal, water, evaporated milk and salt in medium saucepan. Cook over medium-high heat, stirring frequently, for 5 to 7 minutes or until thick. Stir in chiles. Reserve 2 cups corn meal mixture; cover with plastic wrap. Spread remaining corn meal mixture on bottom and up sides of prepared baking dish.
BAKE for 10 minutes. Cool on wire rack.
SPOON meat filling into corn meal crust. Spread reserved corn meal mixture over meat filling.
BAKE for 15 to 20 minutes; sprinkle with cheese.
BAKE for an additional 5 to 10 minutes or until cheese is melted. Garnish with pickled jalapeños.
Review This Recipe
WOW!!! Absolutely outstanding recipe
I made this tamale pie exactly like the recipe… made the full amount of cornmeal ‘crust’ and it’s delicious. I used Las Palmas Enchilada Sauce (Medium) and green chilies so it’s spicy but we like it that way. The first time I made it, instead of green chilis, I put in a can of jalapenos by mistake (the can looked exactly the same). It was delicious too. If you have people who can’t handle spicy foods maybe a mild enchilada sauce would be better. For us, it’d be boring. Instead of using a 9x13 pan I used two 8x8 pans and froze one of them. I thawed it today and invited family for dinner and served it with zucchini w/onions and a green salad. It went over in a BIG way. Yum! The tamale pie was even more delicious than the first pan a couple weeks ago. We love the amount of cornmeal mixture--it tastes just like tamales. Hint: The longer you cook the cornmeal mixture the thicker it gets and you can no longer spread it on top of the meat mixture.
Read More Reviews