Recipe Summary test
Ingredients
12
Original recipe yields 12 servings
Directions
Nutrition Facts
Per Serving:
313 calories; protein 17.9g; carbohydrates 16.6g; fat 19.7g; cholesterol 66.6mg; sodium 964.1mg. Full Nutrition
Most helpful positive review
I really like this recipe with these changes: use a 10x13 pan. Increase corn meal to 1-1/2 cups. I also like to add a few TBS of butter to the mix but not necessary. Add 1 cup of black olives to meat mixture and put cheddar cheese into the meat mixture. Let meat simmer for 15 minutes before putting it into pan. (I also add a bit more tomato sauce because of the simmer time) We also like it spicier so I increase the chili pepper to taste. Also add 2 tsp sugar or splenda. Put meat mixture into empty pan and top with the corn meal mixture. Bake as directed. Read More
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(89) Most helpful critical review
This recipe is too bland and all Tamale pie recipe's need either black olives or green stuffed olives to add some pazzaz! We used creamed corn CUMIN and CHILLI Pepper to taste! Mary Read More
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(35) Reviews: Most Helpful
I really like this recipe with these changes: use a 10x13 pan. Increase corn meal to 1-1/2 cups. I also like to add a few TBS of butter to the mix but not necessary. Add 1 cup of black olives to meat mixture and put cheddar cheese into the meat mixture. Let meat simmer for 15 minutes before putting it into pan. (I also add a bit more tomato sauce because of the simmer time) We also like it spicier so I increase the chili pepper to taste. Also add 2 tsp sugar or splenda. Put meat mixture into empty pan and top with the corn meal mixture. Bake as directed. Read More
Helpful
(89) 
This is a good basic recipe but I customized it quite a bit! First I used 1 lb. ground beef and sauteed it with the onions bell peppers and 3 cloves of garlic plus salt & pepper. Then I added one can of rinsed black beans about 2/3 cup of frozen corn kernels and instead of the tomatoes and chili seasonings I substituted one small (15 oz) can of mild enchilada sauce. I also added a small can of sliced black olives. The enchilada sauce gives this dish a lot more flavor! Read More
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(81) This recipe is too bland and all Tamale pie recipe's need either black olives or green stuffed olives to add some pazzaz! We used creamed corn CUMIN and CHILLI Pepper to taste! Mary Read More
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(35) Advertisement
5 stars with changes of coarse. I cooked this in my cast iron skillet so I could just use 1 pot. I sauteed my onion and garlic and then added my groud sirlion with 1 packet of taco seasoning. I drained 2 cans of rotel and put it in my food processor until it was smooth. I added this to my beef mixture. After this simmered for awhile I added 1 can of kidney beans with jalapenos and 1 can of mexi-corn we like spice! So I added 2 chipotle peppers that were in adobo sauce. I previously made bean and cheese "tamales" using Sandra Lee's recipe from Food Network. So I used her corn meal recipe: 2 cups yellow corn meal 1/2 stick butter softened 1 chicken stock 1tsp baking powder. Mash up the butter in the corn meal add stock and BP. I added salt pepper and chili powder as well. This was the perfect amount to spread over the beef/bean/corn mixture. Spread it evenly so it creates a perfectly thin layer. I spread the corn meal mixture over and baked 350 for 20 minutes and then sprinkled cheese on top and let bake 10 more minutes. This was so good. I must add that I did add a few sprinkles of corn meal to my filling because it was a little too mushy & watery. So if you have that problem just add corn meal or flour. Read More
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(27) I made this because I had the ingredients handy! I continue to make it because everyone in my family loves it! Read More
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(23) 
I really like Tamale Pie and I had a very good recipe that got lost when I moved. Add some black olives to this recipe and it will get 5 stars. Read More
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(18) Advertisement
I must admit-I was VERY disappointed with this recipe. I hadn't made this recipe for several years, and forgot which one I had used in the past. I noticed some people made comments about the amount of water. I'm assuming that must be the problem. After 35 minutes of baking as instructions said, I ended up with beef filling inside a bunch of cornmeal mush. I was only able to salvage this by baking my own cornbread, removing as much filling as possible, and serving that over the cornbread as a crust. I would not suggest trying this unless someone can properly correct the proportions. Read More
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(12) A great basic recipe! Instead of the meat I sauteed 1lb tofu in soy sauce & paprika to taste & also put in some sliced mushrooms. Didn't have any chili powder so we used garlic salt and some fresh ground black pepper. When I do it again I'll double the amount of corn meal & water and maybe add some fresh garlic. Read More
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(11) 
Yum... Using the recipe for inspiration I did make the following tweaks. I added some cumin black beans along with drained corn subbed hot salsa for the tomato sauce a small can of diced green chili's for the bell pepper and I used two boxes of corn bread mix which I divided for both top and bottom crust. Baked at 375 for about 25 min. in a cast iron skillet; added cheese & baked until melted. I didn't get the mushy crust some complained of. My guys liked it with sour cream on top!:) Read More
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(10)