Ready in 1 hour
Fairly quick and very tasty! You can make your own changes for how spicy it is.
"This is a great recipe, full of flavor and easy to make. I used masa harina instead of corn meal to get more of the tamale flavor. Murlynne's suggestion to add water to the 2nd half of the batter is a good one - do it as soon as you put the bottom crust in to bake, because the batter sets up like concrete... uh, adobe... if you don't!"- billmc44
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Cook ground beef and onion in a large skillet until beef is browned. Drain. Stir in salsa, water, corn, olives and taco seasoning mix. Bring to a boil. Reduce heat and cool for 3 to 4 minutes.
Preheat oven to 425. Combine corn meal, evaporated milk, green chiles, cheese and salt in medium sauce pan. Cook over medium heat, stirring frequently for 5 to 7 minutes until thickened. Spoon half of crust mix into a 12 x 8 ungreased baking pan. Bake for 20 to 25 minutes. Then spoon all of filling mix on top of cooked crust mix. Spoon the rest of crust mix on top of filling mix (I added some water to make it less thick). Bake for 20 to 25 minutes. If you want, you can add another cup of shredded cheese on top of tamale pie and bake for 7 to 10 minutes. Let tamale pie cool for a few minutes, then enjoy!
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hsalzler 4 months agoVery good. For us, I would probably either double the filling or halve the crust for an optimal ratio. Also added black olives which were good. Also used hot jalapeños in the crust for extra spice.
Shalinaz 2 years ago
Marytibb 2 years agoEasy and Delicious.
hotflashgame 2 years agoVery easy, delicious, hearty meal. We devoured this. The density of the cornmeal (which becomes more like a polenta) adds great texture to balance the meat portion. This would be great for football parties, or a frosty night. But we loved it in the heat of summer.
jessg1976 2 years agoWas good
JMills36 2 years agoTried this last night for dinner. Loved it!! Took billmc44's suggestion and substituted masa harina for the corn meal. I had never cooked with it. Had issues getting the 'crust' to cook consistently without burning the bottom, but I'm not sure if that was just due to the masa substitution or the fact that I used a glass caserole rather than an 8x12. In my particular case, I could probably have done with greasing the pan as I got some sticking on the bottom. A tiny bit of water into the batter before you add on the top crust was a must! Worked out just fine though. Either way, VERY happy with this dish, very filling (don't worry, you will somehow find yourself able to eat PLENTY), will definitely be trying this again to see if I can find an even bake on both the top and bottom crusts. Anyone have any ideas??
ihawkins 3 years agoQuick & easy. Start
billmc44 3 years agoThis is a great recipe, full of flavor and easy to make. I used masa harina instead of corn meal to get more of the tamale flavor. Murlynne's suggestion to add water to the 2nd half of the batter is a good one - do it as soon as you put the bottom crust in to bake, because the batter sets up like concrete... uh, adobe... if you don't!
Murlynne 6 years ago[I posted this recipe.]