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Turkey, Chicken or Ground Beef Tamale Pie

This tamale pie has a cornbread topping. For those of us who don't know much about chiles, I recommend the nuanced flavor of Grandma's ZESTY Chili Powder which has added spices and garlic but no salt.

I don't remember where I got this recipe but it was long ago and certainly has been altered over the years. A quick and filling emergency dish.


  • 1 large onion, chopped
  • A little oil or margarine
  • 1 (8 ounce) can tomato sauce
  • 1/2 to 1 can (about 8 ounces drained weight) pitted black olives, drained
  • 1 (12 ounce) can vacuum-packed corn, drained
  • 1 tablespoon chili powder (more or less, depends on hotness of chili)
  • 1 (16 ounce) can kidney beans, mostly drained
  • Leftover cooked turkey or chicken, diced or shredded*
  • Salt and pepper
  • 1 (8 1/2 ounce) package cornbread mix (Jiffy brand), mixed to directions with milk and egg but not baked, or 1/2 recipe made-from-scratch cornbread batter


  1. Sauté onion in large frying pan.
  2. Add tomato sauce, olives, corn, chili powder, kidney beans, turkey, salt and pepper.
  3. Turn into 8 x 12-inch baking pan.
  4. Top with cornbread batter; it will only partially cover the filling.
  5. Bake at 400 degrees F for 20 to 30 minutes.

* If you use ground beef, use 1/2 to 1 1/2 pounds and sauté with the onion, then drain off fat.

From the kitchen of Marianna vE.

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