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


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