Search thousands of recipes reviewed by home cooks like you.

Sweet Tamale Pie

Sweet Tamale Pie

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
bcummings221

bcummings221

This is a recipe I've been playing with and modifying for 20 years, It's a favorite at work for pot luck dinners. Quick and easy to make.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1544 mg
  • 62%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pour 2 tablespoons olive oil into a cold skillet; sprinkle in garlic. Cook garlic over medium heat until sizzling and fragrant, 2 to 3 minutes. Stir onion, salt, and pepper into the garlic and olive oil; cook until onion is translucent, 5 to 10 minutes. Cook and stir ground beef into onion mixture until beef is browned and crumbly, 5 to 10 minutes.
  3. Mix 2 cans Mexican-style corn, salsa, hot tomato sauce, 1 can chopped green chiles, and taco seasoning into ground beef mixture; bring to a boil. Reduce heat, cover skillet, and simmer until liquid has reduced, about 15 minutes. Transfer meat mixture to a 10x14-inch casserole dish.
  4. Stir corn bread mix, milk, vegetable oil, and egg together in a bowl; fold in 2 cans drained Mexican-style corn, 1 can drained green chiles, Mexican cheese blend, and 1 tablespoon olive oil. Spoon cornbread mixture over meat mixture.
  5. Bake in the preheated oven until a toothpick inserted into the corn bread comes out clean, about 30 minutes.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ConkyJoe
13

ConkyJoe

8/4/2013

A far cry from Mexican tamales but a fantastic one-dish family meal. For the meat mixture, closely followed the recipe other than omitting the olive oil and using Taco Seasoning I from this site rather than store bought. Elected to use the HERDEZ® Mexican Cornbread recipe from this site since the Krusteaz® Honey Corn Bread Mix suggested by the recipe submitter was not available at local grocery stores and we prefer cornbread made from scratch. However, if the Krusteaz® brand is locally available, it’s probably a good choice as there are 20 reviews on Amazon.com as of this date, and all are 5* rated. The HERDEZ® cornbread perfectly complimented the meat mixture. When making this again, I would only use 1/2 - 2/3 of the HERDEZ® cornbread mixture for this pie as the full amount makes a top layer of cornbread that is somewhat thick relative to the meat mixture. The remaining cornbread batter would be baked in a separate dish alongside the tamale casserole dish, and then frozen for future use. After 20 years of tinkering with this recipe, bcummings221, it’s time for you take a victory lap as it’s as close to perfect as it can practically get . . . thank you for sharing!

LASmith
2

LASmith

10/16/2013

Got to try this from the original cook! It was fantastic! It's going to be my potluck choice from now on!

MISSDENA1
2

MISSDENA1

9/21/2013

I made this for dinner tonight and everyone loved it! When it was done baking, I pulled it out of the oven and added French fried onions and a layer of the shredded cheese on top, then popped it back in the oven until the cheese melted. YUM! THANKS!

More reviews

Similar recipes

ADVERTISEMENT