Tamale Pie

Tamale Pie


"Tamale taste without tamale fuss. The crisp, golden cornbread crust of this hearty meat pie makes a pretty picture on any dinner table."


1 h servings 740 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 740 kcal
  • 37%
  • Fat:
  • 43.1 g
  • 66%
  • Carbs:
  • 57.5g
  • 19%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 1431 mg
  • 57%

Based on a 2,000 calorie diet

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  1. FOR FILLING: COOK beef, onion and garlic in large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and salt.
  2. FOR CRUST: PREHEAT oven to 425 degrees F.
  3. COMBINE cornmeal, 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 cornmeal mixture; cover with plastic wrap. Spread remaining cornmeal mixture on bottom and up sides of greased 12 x 8-inch baking dish. Bake for 10 minutes. Cool on wire rack.
  4. SPOON meat filling into cornmeal crust. Spread reserved cornmeal mixture over meat filling. Bake for 15 to 20 minutes; sprinkle with cheese. Bake for additional 5 to 10 minutes or until cheese is melted. Garnish with jalapenos.
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  1. 26 Ratings


Wonderful, easy recipe. I made it lowfat, using ground turkey, fat-free evaporated milk, and omitting the cheese. Couldn't even tell it was lowfat! I would highly recommend this recipe if you'...

Good recipe. I used Marie Calendar's Corn Bread mix instead of the cornmeal and also added cumin to the recipe. Have made several times.

The flavors in this are excellent and the cornmeal base is easier to prepare than it sounds. I've made this a few times now and I've tweaked it a little here and there, using 1% milk instead of ...