Best 13 Tamale Pie I Recipes

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Tamale pie is a delightful and versatile dish that combines the flavors of tamales with the convenience of a casserole. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknight meals or casual gatherings. Whether you prefer a classic tamale pie or one with a unique twist, this article will guide you through the process of creating a flavorful and satisfying meal that is sure to please the whole family.

Here are our top 13 tried and tested recipes!

TAMALE PIE



Tamale Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 22

4 cups masa
4 cups chicken broth
3/4 cup shortening
4 tablespoons (1/4 cup) salted butter
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon olive oil
2 pounds lean ground beef
1 onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeno, sliced
1 poblano pepper, seeded and chopped
1 tablespoon chili powder
2 teaspoons ground cumin
Pinch kosher salt
Pinch freshly ground black pepper
4 cloves garlic, chopped
One 15-ounce can chopped tomatoes
1 cup low-sodium beef broth
2 tablespoons tomato paste
One 15-ounce can red kidney beans, drained and rinsed
Butter, for greasing the skillet

Steps:

  • For the crust: Mix the masa with the broth in a large bowl and stir to combine. In a mixer, beat the shortening, butter, baking powder and salt. Add the masa mixture to the mixer bowl in 3 additions and beat until combined and soft. Cover and refrigerate while you make the filling.
  • For the filling: In a large skillet over medium-high heat, add the oil. Cook the beef, breaking up any lumps, until it is no longer pink, 8 to 10 minutes. Remove to a bowl using a slotted spoon. Remove all but 1 tablespoon of the grease from the skillet.
  • Add the onion, bell pepper, jalapeno and poblano to the skillet and season with the chili powder, cumin, salt and pepper. Cook until just beginning to brown. Add the garlic and cook for 1 minute. Add the tomatoes, broth and tomato paste and bring to a boil. Add the beans and return the meat to the skillet. Bring to a simmer and simmer for about 20 minutes.
  • Preheat the oven to 400 degrees F.
  • Grease a 10-inch cast-iron skillet with butter. Line the skillet with a little over half of the masa mixture and press. Add the filling, then spoon the rest of the masa mixture over the top. Bake until the top is golden brown, 25 to 30 minutes.

OLD-SCHOOL TAMALE PIE



Old-School Tamale Pie image

Delicious, old-school, comfort food, this tamale pie recipe is perfect for fall or winter nights.

Provided by Aymee

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 12

Number Of Ingredients 22

1 ½ pounds lean ground beef
1 cup chopped onion
½ cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup frozen corn
1 (2.25 ounce) can sliced black olives, drained
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon ground black pepper
1 cup shredded Cheddar cheese
1 ½ cups milk
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon salt
½ cup cornmeal
1 cup shredded Cheddar cheese
2 eggs, lightly beaten
1 tablespoon sour cream, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
  • Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
  • Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 14.9 g, Cholesterol 96.6 mg, Fat 19 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 9.7 g, Sodium 709.8 mg, Sugar 5.6 g

EASY TAMALE PIE



Easy Tamale Pie image

Try this savory, Southwestern-style family recipe for a quick, simple, all-in-one tamale pie.

Provided by Quinn Floch

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 6

Number Of Ingredients 12

1 tablespoon butter
½ pound ground beef
½ cup chopped onion
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes
¼ cup vegetable oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 cup milk
½ cup yellow cornmeal
2 eggs
1 (6 ounce) can black olives, drained

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
  • Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
  • Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 30.7 g, Cholesterol 93.9 mg, Fat 22.2 g, Fiber 4 g, Protein 13.7 g, SaturatedFat 6 g, Sodium 656.6 mg, Sugar 6.7 g

TAMALE PIE I



Tamale Pie I image

A quick and satisfying meal of tamales. Serve with sour cream and salsa, if desired.

Provided by Michele

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Yield 8

Number Of Ingredients 10

1 pound lean ground beef
1 yellow onion
2 cloves garlic, chopped
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can creamed corn
½ cup milk
1 (6 ounce) can black olives, chopped
2 eggs
1 cup cornmeal
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, cook meat, onion and garlic until done. Drain fat.
  • Add tomatoes and creamed corn. Add milk, olives, eggs and cornmeal. Bring to a boil.
  • Pour into a greased 2 quart casserole dish. Bake at 350 degrees F (175 degrees C) for 25 minutes. Put the cheese on top for the last 5 minutes of baking.

Nutrition Facts : Calories 375.1 calories, Carbohydrate 29.6 g, Cholesterol 105.1 mg, Fat 21.1 g, Fiber 3.3 g, Protein 18.8 g, SaturatedFat 8.7 g, Sodium 626.2 mg, Sugar 5.3 g

TAMALE PIE



Tamale Pie image

Provided by Trisha Yearwood

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 17

1 tablespoon corn oil
1 1/2 pounds ground beef (85 percent lean)
1 medium onion, finely chopped
1 clove garlic, minced
Kosher salt
2 tablespoons tomato paste
1 1/2 tablespoons chili powder
1/2 teaspoon ground cumin
1 1/2 cups green or red enchilada sauce
1 cup canned black beans, rinsed and drained
1 cup frozen corn kernels, thawed
1/4 cup chopped fresh cilantro
1 1/2 cups shredded Monterey Jack cheese
3 cups self-rising cornmeal
2 1/2 to 3 cups buttermilk
2 tablespoons corn oil
4 scallions, chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese.
  • Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes.

TAMALE PIE



Tamale Pie image

Categories     Bean     Beef     Bake     Dinner     Casserole/Gratin     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 31

For chili
4 tablespoons vegetable oil
2 lb boneless beef chuck or rump, cut into 1/2-inch cubes
1 large onion, chopped
2 large fresh jalapeño chiles, seeded if desired and finely chopped
4 garlic cloves, finely chopped
2 teaspoons unsweetened cocoa powder
1 teaspoon salt
3 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne
1 (28-oz) can crushed tomatoes in purée
1 (10-oz) box frozen corn
1 1/2 cups water
1 (15- to 16-oz) can pinto or black beans, rinsed and drained
1 cup chopped pimiento-stuffed green olives
1/3 cup chopped fresh cilantro
For topping
1 cup all-purpose flour
1 cup yellow cornmeal (not coarse)
3 oz coarsely grated sharp Cheddar (3/4 cup)
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro
1 medium fresh jalapeño chile, seeded and finely chopped
3/4 cup milk
3 tablespoons unsalted butter, melted and cooled
1 large egg, lightly beaten

Steps:

  • Make chili:
  • Heat 3 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
  • Add remaining tablespoon oil to pot and sauté onion and jalapeños over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, cocoa powder, salt, and spices and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours.
  • Remove from heat and stir in beans, olives, cilantro, and salt to taste. Transfer chili to a shallow 3-quart baking dish.
  • Make topping:
  • Preheat oven to 400°F.
  • Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro, and jalapeño in a large bowl.
  • Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined.
  • Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350°F and bake pie until topping is cooked through, about 30 minutes more.

ONE-PAN TAMALE PIE



One-Pan Tamale Pie image

This quick and easy one-pan recipe is a huge hit at potlucks and of course my family. It reheats beautifully.

Provided by Sandy Scott

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package sweet cornbread mix (such as Martha White®)
½ cup milk
1 egg
2 pounds extra-lean ground beef
1 small onion, diced
1 jalapeno pepper, minced, or more to taste
1 (8 ounce) can enchilada sauce
1 cup chunky salsa
1 cup frozen corn
¼ teaspoon ground chipotle pepper
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cornbread mix, milk, and egg together in a bowl until smooth.
  • Combine ground beef, onion, and jalapeno pepper in a large oven-proof skillet; cook and stir until beef is browned, about 5 minutes. Stir in enchilada sauce, salsa, corn, and chipotle pepper until heated through, about 5 minutes. Pour cornbread batter on top.
  • Bake in the preheated oven until top is golden brown, about 40 minutes. Sprinkle Cheddar cheese over the top. Continue baking until cheese is melted, about 5 minutes more. Let stand 10 to 15 minutes before serving.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 44.7 g, Cholesterol 140.1 mg, Fat 26.6 g, Fiber 3 g, Protein 34.4 g, SaturatedFat 9.4 g, Sodium 966.5 mg, Sugar 3 g

GRANDMA'S TAMALE PIE



Grandma's Tamale Pie image

The best tamale pie. I have fond childhood memories of being out at the farm begging grandma to make tamale pie. Best served with a garden salad and some fresh bread.

Provided by princess of doom

Categories     Savory Pies

Time 1h

Yield 8

Number Of Ingredients 13

1 tablespoon butter
1 medium onion, diced
1 (15 ounce) can creamed corn
1 (14.5 ounce) can diced tomatoes with juice
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 cup cornmeal
1 cup milk
2 large eggs, beaten
1 (12 ounce) can corned beef
1 (6 ounce) can whole black olives, drained
½ cup shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt butter in a large skillet over medium heat. Add onion and sauce until soft, about 5 minutes. Add creamed corn, tomatoes with juice, chili powder, garlic powder, and salt; bring to a boil.
  • Stir in cornmeal, milk, and eggs; return to a boil. Cook until it thickens, 2 to 3 minutes. Remove from the heat.
  • Stir in corned beef, olives, and Monterey Jack cheese. Transfer to a 2-quart casserole dish.
  • Bake in the preheated oven for 30 minutes.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 30.9 g, Cholesterol 95.2 mg, Fat 14.6 g, Fiber 2.9 g, Protein 18.9 g, SaturatedFat 6 g, Sodium 1233.6 mg, Sugar 5.7 g

TAMALE PIE



Tamale Pie image

To accommodate the time constraints of modern life, more and more Thanksgiving dinner hosts are proposing potluck. The change has caused a subtle shift in the conversations about the approaching holidays. The traditional complaints -- "Aaugh! My mother-in-law's cooking!" -- have been updated: "She's asked everybody to bring something. Well, at least there'll be one thing we can eat."

Provided by Molly O'Neill

Categories     casseroles, side dish

Time 2h

Yield 8 servings

Number Of Ingredients 17

1 pound plus 1 tablespoon unsalted butter
4 17-ounce cans corn niblets, drained if necessary
1/2 cup flour
1 1/2 cups cornmeal
3 cups whole milk
3 eggs
3/4 cup minced onion
1 medium-size red bell pepper, cored, seeded and chopped
1 tablespoon corn oil
1 1/2 pounds ground beef
1 cup crushed tomatoes
1 16-ounce can pinto beans, drained
Tabasco sauce
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1 teaspoon oregano
1 1/2 teaspoons salt

Steps:

  • Preheat oven to 400 degrees. Lightly grease a 13-by-9-inch pan or a 5-quart casserole with 1 tablespoon butter.
  • Puree corn and set aside. In a large heavy-bottomed pan, melt the pound of butter over medium heat. Add flour and cornmeal and stir until smooth. Using a wire whisk, beat in milk and eggs. Add corn puree and cook for 5 minutes, until thick.
  • Pour two-thirds of the corn mixture into the prepared pan. Put in oven and bake until the top is brown and set, about 45 minutes.
  • Meanwhile, in a skillet, saute onion and pepper in the oil until soft. Add the beef and cook until brown, about 5 minutes. Drain excess oil from skillet. Add tomatoes, beans, Tabasco, cumin, cayenne, oregano and salt. Cook, stirring, for about 5 minutes and remove from heat.
  • Remove cornmeal mixture from oven and, with a slotted spoon, top with the meat mixture. Using a spatula, spread remaining uncooked cornmeal mixture over the meat. Return to oven and bake until the top is light brown and set, about 30 minutes. Remove from oven and let rest about 15 minutes before cutting. Casserole can be stored, covered, in the refrigerator for a week. Reheat for 15 minutes in a 350-degree oven before serving.

Nutrition Facts : @context http, Calories 1124, UnsaturatedFat 28 grams, Carbohydrate 86 grams, Fat 75 grams, Fiber 11 grams, Protein 33 grams, SaturatedFat 39 grams, Sodium 1202 milligrams, Sugar 14 grams, TransFat 3 grams

CALIFORNIA TAMALE PIE



California Tamale Pie image

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. -Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 5 servings.

Number Of Ingredients 11

1 cup beef broth
3/4 cup cornmeal
1 pound ground beef
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

Steps:

  • 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. If desired, top with sour cream and jalapeno slices.

Nutrition Facts : Calories 455 calories, Fat 16g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 1112mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.

TAMALE PIE



Tamale Pie image

I purchased a little local cookbook the other day and this recipe was there. A dear friend of mine made the best Tamale Pie years and years ago. This recipe is so close that it could be the same.

Provided by PaulaG

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

1 cup cornmeal
1 teaspoon salt
4 cups boiling water
2 tablespoons butter
1 cup grated cheese (longhorn or colby is best)
1 1/2 lbs lean ground beef
2 tablespoons oil
1 -2 garlic clove, minced
1 cup onion, chopped
1 1/2 cups celery, chopped
1 (15 ounce) can tomatoes, diced
1 (10 ounce) can tomatoes and green chilies
1 (15 ounce) can whole kernel corn, drained
1 teaspoon salt
1 tablespoon red chili powder
1 teaspoon Worcestershire sauce
1/2 cup sliced ripe olives

Steps:

  • First prepare the crust by sprinkling the cornmeal with a small amount of cold water.
  • Bring the 4 cups of water to a boil in a medium sized saucepan.
  • Stir the moistened cornmeal into boiling water; cover and cook over low heat for 30 minutes.
  • Remove from heat and add the butter and 3/4 cup of the grated cheese, stir to mix.
  • Let mixture cool slightly and line a 3-quart casserole with 3/4 of the mixture, reserving the remaining cheese for the top.
  • While the cornmeal mixture cools, prepare the filling by browning the beef in small amount of oil.
  • Add the garlic and onion; cook until onions are translucent.
  • Add celery, tomatoes, chile, corn, salt, chili powder and Worcestershire sauce.
  • Cover and simmer for 10 minutes.
  • Add the olives, stir to mix and pour into prepared casserole.
  • Top with spoonfuls of remaining cornmeal mixture.
  • Sprinkle with reserved cheese and bake at 350°F for 45 minutes to 1 hour.

Nutrition Facts : Calories 522.2, Fat 27.4, SaturatedFat 11.1, Cholesterol 95.9, Sodium 1641.5, Carbohydrate 40.6, Fiber 5.4, Sugar 5.6, Protein 31.7

MOM'S TAMALE PIE



Mom's Tamale Pie image

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

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 14

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 shredded cheddar cheese

Steps:

  • 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.

Nutrition Facts : Calories 296 calories, Fat 12g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 725mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

EASY TAMALE PIE



Easy Tamale Pie image

My whole family really enjoys Mexican food. When I'm in a hurry, I make this zippy deep-dish pie. It always satisfies their appetites. -Nancy Roberts, Cave City, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1 pound ground beef
1/4 pound bulk pork sausage
1/4 cup chopped onion
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes, drained
1 can (11 ounces) whole kernel corn, drained
1 can (6 ounces) tomato paste
1/4 cup sliced ripe olives
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1 large egg
1/3 cup 2% milk
1 package (8-1/2 ounces) cornbread/muffin mix
Dash paprika
1/2 cup shredded cheddar cheese

Steps:

  • Combine the beef, sausage, onion and garlic in a 3-qt. microwave-safe dish. Cover and microwave on high for 4-5 minutes, stirring once to crumble meat. Drain. Add the tomatoes, corn, tomato paste, olives, chili powder and salt; mix well. Cover and microwave on high for 4-6 minutes or until heated through., Whisk egg in a large bowl; add milk and cornbread mix. Stir just until moistened. Spoon over meat mixture; sprinkle with paprika., Microwave, uncovered, on high for 14-16 minutes or until a toothpick inserted in the center of the cornbread comes out clean. Sprinkle with cheese.

Nutrition Facts : Calories 305 calories, Fat 15g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 740mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 4g fiber), Protein 21g protein.

Tips:

  • Choose high-quality ingredients: Use fresh, flavorful ingredients to ensure the best taste. Select lean ground beef or turkey, ripe tomatoes, and a variety of spices.
  • Cook the meat thoroughly: Brown the ground beef or turkey until it is no longer pink. This will help to prevent any harmful bacteria from surviving.
  • Use a variety of vegetables: Incorporate a variety of vegetables into your tamale pie, such as corn, black beans, and bell peppers. This will add flavor, texture, and nutrients to the dish.
  • Season well: Don't be afraid to season your tamale pie generously. A good blend of spices, such as chili powder, cumin, and garlic powder, will bring out the flavors of the dish.
  • Use a good quality cornbread mix: The cornbread topping is an important part of the tamale pie. Choose a good quality mix or make your own from scratch.
  • Don't overcook the cornbread: The cornbread topping should be cooked through but still moist. Overcooking will make it dry and crumbly.

Conclusion:

Tamale pie is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat and vegetables, and it can be easily customized to suit your own taste preferences. Whether you are looking for a hearty meal to warm you up on a cold night or a fun and easy dish to serve at a party, tamale pie is a great choice. So next time you are looking for a new recipe to try, give tamale pie a try. You won't be disappointed!

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