Tamale pie is a delicious dish to serve and enjoy family-style when you want
the taste of tamales but prefer the ease of a casserole. Made with yellow or white
corn meal, sliced ripe olives and diced green chiles, tamale pie is a Southwestern
1 1/2 pounds ground beef
1 small onion, peeled
2 cloves garlic, peeled and finely chopped
2 (10 ounce) cans enchilada
1 cup whole kernel corn
1 (2.25 ounce) cans sliced ripe olives, drained
1 teaspoon salt
2 1/4 cups yellow corn meal
2 cups water
ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 teaspoon salt
1 (4 ounce)
can diced green chiles
1/2 cup (2 ounces) shredded cheddar cheese
Heat oven to 425 degrees F. Grease 12 x 8-inch baking dish.
For Filling: Cook beef, onion and garlic in large skillet until beef is browned;
drain. Stir in enchilada sauce, corn, olives and salt.
For Crust: Combine corn meal, water, evaporated milk and salt in medium saucepan.
Cook over medium-high heat, stirring frequently, for 5 to 7 minutes or until thick.
Stir in chiles. Reserve 2 cups corn meal mixture; cover with plastic wrap. Spread
remaining corn meal mixture on bottom and up sides of prepared baking dish.
Bake for 10 minutes. Cool on wire rack.
Spoon meat filling into corn meal crust. Spread reserved corn meal mixture over
Bake for 15 to 20 minutes; sprinkle with cheese.
Bake for an additional 5 to 10 minutes or until cheese is melted. Garnish with
Preparation Time: 20 mins Cooking Time: 50 mins Servings: 6
Nutritional information: Calories: 700 Calories from Fat: 270 Total Fat:
30 g Saturated Fat: 13 g Cholesterol: 105 mg Sodium: 1430 mg Carbohydrates: 70 g
Dietary Fiber: 4 g Sugars: 12 g Protein: 35 g