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
Yield: 6 Ready in 1 hours
favorite of 206 people 153 people want to try
|1 poundGround beef|
|1 smallOnion; chopped|
|1 16-oz jarSalsa|
|1 packageTaco or Chili seasoning|
|1 12-oz canCorn; whole kernel|
|1 12-oz canRipe olives; sliced (optional)|
|2 cupsCorn Meal; white or yellow|
|2 can (12 oz)Evaporated milk|
|1 8-oz canGreen chiles (Rotel); diced|
|1 cupCheddar cheese; shredded|
Tamale Pie Preparation
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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