A quick and satisfying meal of tamales. Serve with sour cream and salsa, if desired.

Recipe Summary

Servings:
8
Yield:
1 casserole dish
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large skillet, cook meat, onion and garlic until done. Drain fat.

  • Add tomatoes and creamed corn. Add milk, olives, eggs and cornmeal. Bring to a boil.

  • Pour into a greased 2 quart casserole dish. Bake at 350 degrees F (175 degrees C) for 25 minutes. Put the cheese on top for the last 5 minutes of baking.

Nutrition Facts

375 calories; protein 18.8g; carbohydrates 29.6g; fat 21.1g; cholesterol 105.1mg; sodium 626.2mg. Full Nutrition
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Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/20/2006
I made cornbread batter instead of mixing it in the meat. I used creamed corn included the kidney beans and added salt cayenne pepper cumin along with the chili powder to season up the meat. I did not drain the meat but I do recommend draining it prior to adding all the spices. The cornbread had a hard crust and not soggy in the middle. Turned out really good! Read More
(76)

Most helpful critical review

Rating: 3 stars
01/09/2006
I made a few changes and it turned out really well. First of all when you are cooking the meat onions and garlic add some RUBBED SAGE CAYENNE PEPPER CUMIN and a small dash of PARSLEY FLAKES. This gives it much more flavor. I also used a half of a can of tomato paste instead of tomatoes. Add a can of kidney beans too...YUM! It does turn out a little mushy if that is not what you are looking for don't add the egg milk or cornmeal to the rest of the ingredients. Instead make a cornmeal batter (you can even use the boxed one--follow the recipe on the box) and poor the batter over the top so it will form a nice cornbread over the top. This will solve the mushy aspect (which I didn't mind so much)And yes it is rather ugly to behold....but give it a try. My husband wolfed it down.:). Hope that helps. Read More
(128)
52 Ratings
  • 5 star values: 13
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 9
  • 1 star values: 8
Rating: 3 stars
01/09/2006
I made a few changes and it turned out really well. First of all when you are cooking the meat onions and garlic add some RUBBED SAGE CAYENNE PEPPER CUMIN and a small dash of PARSLEY FLAKES. This gives it much more flavor. I also used a half of a can of tomato paste instead of tomatoes. Add a can of kidney beans too...YUM! It does turn out a little mushy if that is not what you are looking for don't add the egg milk or cornmeal to the rest of the ingredients. Instead make a cornmeal batter (you can even use the boxed one--follow the recipe on the box) and poor the batter over the top so it will form a nice cornbread over the top. This will solve the mushy aspect (which I didn't mind so much)And yes it is rather ugly to behold....but give it a try. My husband wolfed it down.:). Hope that helps. Read More
(128)
Rating: 4 stars
01/19/2006
I made cornbread batter instead of mixing it in the meat. I used creamed corn included the kidney beans and added salt cayenne pepper cumin along with the chili powder to season up the meat. I did not drain the meat but I do recommend draining it prior to adding all the spices. The cornbread had a hard crust and not soggy in the middle. Turned out really good! Read More
(76)
Rating: 4 stars
09/18/2002
I made a tamale pie like this for years, I raised four kids on it. I loved it, easy, filling and inexpensive. I used Grandma's seasoning instead of chili power, added extra onion and cheese. I baked it in a cast iron dutch oven. It was always a hit. Read More
(40)
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Rating: 4 stars
03/25/2011
This recipe is similar to one our family has used for years. But we up the flavor by adding salt, pepper, and enough chili powder to give it a little bite. Also, we use whole kernel canned or frozen corn instead of creamed corn for improved texture. Read More
(18)
Rating: 5 stars
06/22/2010
I made this recipe but made the corn bread batter and poured it over the top. My family liked it so much I made two pans and both were gone in one sitting. Wow what an awesome meal. Read More
(16)
Rating: 2 stars
09/20/2004
I'm agreeing that this was dull. And dry. I expected it to form its own crust and it sort of did but a lot of the cornmeal was just throughout the dish and made it very gritty. Sorry this just isn't very good. Read More
(13)
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Rating: 2 stars
07/02/2003
This recipe did not meet my expectations. It was very bland and needs flavor. Also I had expected the dish to cook into a "bread" like cornbread. It does not and only the top was not mushy. The basics are good however needs more cornmeal and flavorings. Read More
(12)
Rating: 3 stars
08/15/2007
This is much better made ahead-I put it in two casserole dishes since it makes quite a lot. I used frozen corn didn't have any canned cream corn. I liked it much better the second go round-the flavors merged more or something. I think I'd like to try this with a shredded pork or chicken rather than ground beef-the latter gives it that institution food quality (think elementary school). Anyway it's good for a crowd and it's good served with condiments (sour cream hot sauce shredded cheese diced toms etc Read More
(9)
Rating: 1 stars
12/20/2008
Very mushy...the first bite was okay the second bite made me full. I will not make this again. Read More
(9)
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