Grandma's Tamale Pie Recipe

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Grandma's Tamale Pie

Denise Van Dyne


Grandma fixed this for our family ever since I was little. She obtained it from a ladyfriend in the 1940's in San Francisco, and has been a family favorite ever since, eagerly anticipated at family gatherings and certainly every Christmas Eve at Grandma & Grandpa's! Since moving to Texas six years ago, I've amended the original recipe a bit to add a bit of Texas heat, but I hope grandma won't mind! I hope y'all enjoy!

pinch tips: How to Grate Cheese for Easy Clean Up





45 Min


50 Min




1 c
butter (unsalted)
3 clove
garlic, minced fine
28 oz can(s)
diced fire-roasted tomatoes w/ juice
3 large
2 lb
lean hamburger
3 tsp
1 3/4 c
polenta (not quick cooking)
2 can(s)
large pitted olives, quartered
7 oz
diced green chilis
1 large
yellow onion, diced small
3/4 c
vegetable oil
14 oz
can creamed corn
1 c
whole milk
3 Tbsp
chili powder (mixed w/ 1/2 cup water)
1/4 tsp
ground pepper
2 tsp
ground cumin
2 Tbsp
diced cilantro (optional)

Directions Step-By-Step

Combine onion, garlic, oil and butter in large turkey roaster pan (this will probably cover 2 stove burners). Simmer 15 minutes, stirring constantly.
Add diced tomatoes with juice, cream corn, eggs, cilantro, if using, milk, hamburger (pinch off in small bits and stir into mixture), chili powder(mixed with 1/2 cup water), polenta, cumin, chilis, olives, salt & pepper. Cook 10 minutes on top of stove, stirring constantly so mixture does not burn on bottom.
Transfer pan to oven and bake at 350° for 45 minutes uncovered. Let sit 10-15 minutes before serving.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Rice/Grains
Regional Style: Mexican