Best 9 Tamale Pie Moms Recipes

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Tamale pie is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a hearty and comforting dish that is sure to please the whole family. Tamale pie is made with a layer of cornbread, a layer of meat and vegetables, and a layer of cheese. The cornbread is usually made with a mix, but you can also make it from scratch. The meat and vegetables can be anything you like, but ground beef, pork, or chicken are all popular choices. The cheese is usually a Mexican blend, but you can use any type of cheese that you like.

Check out the recipes below so you can choose the best recipe for yourself!

TAMALE PIE



Tamale Pie image

A flavorful Mexican-inspired ground beef and vegetable casserole is nestled under a crunchy-tender cornbread topping.

Provided by Katie Workman

Categories     Main Course

Time 1h

Number Of Ingredients 25

1 pound ground beef
1 pound ground pork (or another pound ground beef)
2 teaspoons olive oil
1 onion (, chopped)
1 bell pepper (red, green, yellow or orange) (, seeded and chopped)
1 jalapeno (, seeded and chopped)
1 tablespoon minced garlic
1 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 can (28-ounce) diced or crushed tomatoes
½ cup less-sodium chicken broth
1 cup corn kernels ((fresh, canned or frozen))
1 can (12-ounce) kidney or black beans (, drained and rinsed)
1 cup shredded cheddar cheese
1 cup cornmeal
¼ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher or coarse salt
1 tablespoon sugar
1 cup whole milk or buttermilk
1 large egg
3 tablespoons chopped scallions ((optional))
3 tablespoons unsalted butter (, melted)

Steps:

  • Preheat the oven to 375°F. Spray a 2 ½-quart casserole or a 12-inch ovenproof pan or skillet with nonstick cooking spray.
  • Heat a large skillet (if you are planning to bake the Tamale Pie in a skillet, use the one you are planning to bake it in) over medium heat. Add the beef and pork (if using) and sauté stirring to break up any lumps, until the meat is browned. Turn the meat into a colander to drain.
  • Return the pan to the heat and add the oil. When the oil is hot, add the onion and bell pepper and sauté for 4 minutes, until the vegetables are crisp tender. Add the garlic, chili powder, cumin, salt and pepper and stir until you can smell the garlic, about 1 minute. Add the tomatoes, broth, corn, beans and the drained cooked meat. Bring the mixture to a simmer and simmer, stirring occasionally for 5 minutes.
  • While the mixture simmers, combine the cornmeal, flour, baking powder, salt, and sugar in a large bowl. In a smaller bowl, mix the milk, egg, scallions (if using) and butter together. Add the milk mixture to the dry ingredients, and stir just until they are barely combined.
  • If you are baking the casserole in a casserole pan, transfer the meat mixture to that casserole. Otherwise leave the mixture in the ovenproof pan. Sprinkle the cheese over the meat mixture. Spread the cornbread topping evenly over the cheese; it helps to dollop it on by rounded tablespoons, then use a knife or offset spatula to spread it out fairly evenly.
  • Bake the casserole until the top is lightly browned and set, about 25 minutes. Place the skillet on a wire rack to cool for at least 10 minutes. Serve the Tamale Pie hot or warm.

Nutrition Facts : Calories 570 kcal, Carbohydrate 32 g, Protein 29 g, Fat 37 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 131 mg, Sodium 945 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

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.

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.

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.

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

MOM'S TAMALE PIE



Mom's Tamale Pie image

From Albers Corn Meal carton 1960's, plus 4 new ingredients marked "optional". A true steamed corn mush with chili powder, no eggs. Important: Use California chili powder (instead of New Mexico) for a milder flavor. I actually use only one pound ground beef. Family Note: This is Mom-Mom's recipe exactly, except the "optional" ingredients.

Provided by laurenpie

Categories     One Dish Meal

Time 1h10m

Yield 12 12 oz servings, 12 serving(s)

Number Of Ingredients 17

1 1/2 lbs ground beef
2 onions, chopped
2 garlic cloves
1 1/2 teaspoons salt
2 tablespoons california chili powder
1 (3 7/8 ounce) can sliced black olives
1 (28 ounce) can diced tomatoes
1 (14 1/2 ounce) can corn (optional)
1 (14 1/2 ounce) can kidney beans (optional)
1/4 cup chopped fresh cilantro (optional)
1 teaspoon ground cumin (optional)
1 1/2 cups yellow cornmeal
3/4 cup cold water
1 teaspoon california chili powder
1 1/2 teaspoons salt
4 cups boiling water
3/4 cup cheddar cheese, grated

Steps:

  • FILLING: Cook beef in skillet until lightly browned. Add onions, garlic and salt, cook until lightly browned. Drain grease. Add remaining filling ingredients, bring to boil then simmer for 20 minutes.
  • Preheat oven to 350 degrees. Grease deep casserole dish (9" X 9" or larger).
  • CRUST: Boil 4 cups water with chili powder and salt. Mix corn meal with 3/4 cup cold water; add this to boiling water. Cook until thick, stirring frequently.
  • Line casserole dish with 1 inch layer of corn mush. Pour in meat filling. Spread remaining mush on top.
  • Bake at 350 degrees for 30 minutes. Sprinkle with grated cheese and bake for 15 additional minutes.

TAMALE PIE - MOM'S



Tamale Pie - Mom's image

Wonderful comfort food! One of my family's favorites. Great casserole to "make and take". You can make it as spicy as you want. My mother made this with ground beef, I sometimes make it with leftover cooked, diced chicken for a lower fat alternative. Reminds me of my mom when I make it! You can serve it with Pico, sour cream or cilantro. TIP: I use a dutch oven - that way I don't have to transfer it to a casserole dish - thus saving myself a dish to wash!

Provided by Jb Tyler

Categories     One Dish Meal

Time 1h5m

Yield 1 Casserole, 6-8 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 cup onion, chopped
1 cup green pepper, chopped
1 (15 ounce) can tomato sauce
1 (8 ounce) package frozen corn
1 cup black olives, sliced
1 garlic clove, minced
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons salt (to taste)
6 ounces sharp cheddar cheese, grated
3/4 cup cornmeal
2 cups water
2 tablespoons butter

Steps:

  • Brown beef, onions, garlic, and green pepper - drain any fat. (You can substitute diced, cooked chicken at this point for the beef, just brown the onions, garlic and green pepper) Add tomato sauce and corn, cummin, olives and salt. Mix and simmer 20 minutes. Add cheese and stir til melted, cover and remove from heat.
  • For cornmeal topping:.
  • Mix meal and 1 t. salt into cold water. Cook until like mush. Stir in butter.
  • Pour meat mixture into a large baking dish and top with meal mixture.
  • Bake at 375 Degrees F for 20 minutes.

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

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

Tips:

  • Use a good quality chili mix. If you have time, make your own chili using fresh ingredients. This will give the tamale pie a more robust flavor.
  • Don't overcook the cornbread. It should be slightly moist and fluffy, not dry and crumbly.
  • Use a variety of cheeses in the filling. This will add flavor and richness to the dish.
  • Serve the tamale pie with your favorite toppings, such as sour cream, salsa, guacamole, or cheese.
  • If you're short on time, you can use store-bought cornbread mix and chili to make this dish.
  • Feel free to experiment with different ingredients and flavors. For example, you could add black beans, corn, or diced green chiles to the filling.

Conclusion:

Tamale pie is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chili. With a few simple ingredients and a little bit of time, you can make a hearty and satisfying meal that the whole family will enjoy.

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