Tamale Pie I

Tamale Pie I

Michele 0

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

Ingredients {{adjustedServings}} servings 375 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 21.1 g
  • 33%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 626 mg
  • 25%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, cook meat, onion and garlic until done. Drain fat.
  3. Add tomatoes and creamed corn. Add milk, olives, eggs and cornmeal. Bring to a boil.
  4. 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.
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Reviews 35

  1. 39 Ratings


I made a few changes and it turned out really well. First of all, when you are cooking the meat, onions and garlic, add some RUBBED SAGE, CAYENNE PEPPER, CUMIN and a small dash of PARSLEY FLAKES. This gives it much more flavor. I also used a half of a can of tomato paste instead of tomatoes. Add a can of kidney beans too...YUM! It does turn out a little mushy, if that is not what you are looking for, don't add the egg, milk or cornmeal to the rest of the ingredients. Instead, make a cornmeal batter (you can even use the boxed one--follow the recipe on the box) and poor the batter over the top so it will form a nice cornbread over the top. This will solve the mushy aspect (which I didn't mind so much)And yes, it is rather ugly to behold....but give it a try. My husband wolfed it down. :) . Hope that helps.


I made cornbread batter instead of mixing it in the meat. I used creamed corn, included the kidney beans, and added salt, cayenne pepper, cumin, along with the chili powder to season up the meat. I did not drain the meat, but I do recommend draining it prior to adding all the spices. The cornbread had a hard crust and not soggy in the middle. Turned out really good!


I made a tamale pie like this for years, I raised four kids on it. I loved it, easy, filling and inexpensive. I used Grandma's seasoning instead of chili power, added extra onion and cheese. I baked it in a cast iron dutch oven. It was always a hit.