Tex-Mex Tamale Pie

Diana Adcock


This dish is great served with Cowboy Caviar & corn chips (Fritos).


★★★★★ 1 vote

20 Min
30 Min


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1 1/4 c
yellow cornmeal
1/2 tsp
1 1/2 c
evaporated milk
1 c


1 1/2 lb
ground beef
1 clove
garlic, minced
1 c
chopped onion
1/4 c
chopped green bell pepper
1 c
cream style corn
1/2 c
sliced black olives, drained
1 c
enchilada sauce-red or green
1 Tbsp
chili powder
1 tsp
1/4 tsp
black pepper
1/2 c
grated cheddar cheese

How to Make Tex-Mex Tamale Pie


  • 1For crust, combine the cornmeal, salt, evaporated milk and water in a small saucepan.
  • 2Cook over medium heat, stirring frequently for 5 to 7 minutes or until thickened.
  • 3Remove 1/2 cup, cover with plastic wrap.
  • 4Spread the remaining cornmeal mixture on bottom and sides of greased 8-inch square baking dish or cast iron skillet.
  • 5Bake in preheated 425-degree oven for 10 minutes.
  • 6Remove from oven and set aside.
  • 7For filling, brown beef, garlic, onion and bell pepper in large skillet; drain.
  • 8Add corn, olives, enchilada sauce, chili powder, salt and pepper.
  • 9Mix well.
  • 10Spoon into cornmeal crust.
  • 11Drop rounded teaspoons of remaining cornmeal mixture on top of meat, sprinkle with cheese.
  • 12Return to preheated oven and bake for 15 minutes.
  • 13Remove and let stand for 10 minutes. Slice and serve.

Printable Recipe Card

About Tex-Mex Tamale Pie

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: American

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