Rich and Zesty Tamale Pie is a delicious dish to serve and enjoy family-style when you want the taste of tamales but prefer the ease of a casserole. Made with yellow or white corn meal, sliced ripe olives and diced green chiles, tamale pie is a Southwestern favorite.
PREHEAT oven to 425° F. Grease 12 x 8-inch baking dish.
COOK beef, onion and garlic in large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and salt.
COMBINE corn meal, 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 corn meal mixture; cover with plastic wrap. Spread remaining corn meal mixture on bottom and up sides of prepared baking dish.
BAKE for 10 minutes. Cool on wire rack.
SPOON meat filling into corn meal crust. Spread reserved corn meal mixture over meat filling.
BAKE for 15 to 20 minutes; sprinkle with cheese.
BAKE for an additional 5 to 10 minutes or until cheese is melted. Garnish with pickled jalapeños.
- Serving Size
1/6 servings of recipe
- Calories 700
- Calories from Fat 270
* Percent Daily Values are based on a 2000 calorie diet.
% Daily Value *
- Total Fat 30g 46%
- Saturated Fat 13g 64%
- Cholesterol 105mg 36%
- Sodium 1430mg 59%
- Carbohydrates 70g 23%
- Dietary Fiber 4g 18%
- Sugars 12g
- Protein 35g
- Vitamin A 4%
- Vitamin C 6%
- Calcium 25%
- Iron 25%