Best 6 Skinny Tamale Pie Recipes

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Tantalize your taste buds with a delectable fusion of Mexican and American flavors in this tantalizing Skinny Tamale Pie! This innovative dish combines the beloved flavors of a classic tamale with the comforting warmth of a shepherd's pie, resulting in a symphony of textures and flavors that will leave you craving more. Dive into a hearty filling of seasoned ground beef, zesty diced tomatoes, and sweet corn, all enveloped in a luscious homemade enchilada sauce. Nestled beneath this flavorful filling is a layer of tender cornbread, providing a delightful contrast to the savory filling above. This recipe also includes variations for a vegetarian filling and a gluten-free cornbread base, ensuring that everyone can indulge in this culinary delight. Whether you're a seasoned cook or a culinary novice, this step-by-step guide will empower you to create this delectable dish with ease. So, gather your ingredients, preheat your oven, and embark on a culinary journey that promises satisfaction with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

SKINNY TAMALE PIE RECIPE - (4.5/5)



Skinny Tamale Pie Recipe - (4.5/5) image

Provided by Pattywak

Number Of Ingredients 12

1 pound extra lean ground beef or ground turkey, I used Trader Joe's extra lean ground beef (96/4)
2 cups onions, chopped
1 tablespoon fresh garlic, minced
1 (15 oz) can black beans, rinsed and drained
1 cup fresh or frozen corn kernels
1 can (14 1/2-oz) diced & fire roasted tomatoes (with green chiles) or 1 can of diced tomatoes, in juice
1/3 cup reduced-fat cheddar cheese, shredded
2 tablespoons chili powder
1/2 teaspoon salt
Fresh ground black pepper
Ingredients for Corn Bread Topping
1 package (1 lb.) Marie Callender's Low Fat Southwestern Corn Bread Mix, see shopping tip

Steps:

  • 1. Preheat oven to 375 degrees. Coat a 9″ 2-quart casserole dish or oven proof 9″glass bowl with cook spray and set aside. 2. For the tamale filling: In a large nonstick pan over medium heat, add the ground beef, onions and garlic. Cook stirring often, breaking up beef until meat is browned. Pour into a colander to drain the fat. Add back to pan. 3. Stir in beans, corn, tomatoes, cheese, chili powder. salt and pepper. Cook for 5 minutes. Remove from heat. 4. To make corn bread topping: Add to a mixing bowl 1½ cups water and corn bread mix. Mix by hand until lumps disappear. 5.. Pour the tamale mixture into the casserole dish. Spread evenly. Top with corn bread batter and spread evenly. 6. Bake for 30-35 minutes until a toothpick inserted into the corn bread comes out clean. 7. Cool a bit and cut into 8 slices. This dish will keep for several days in the refrigerator and freezes great. Makes 8 servings Food Fact It's argued as to where tamale pie originated. It's a toss-up whether it came from Mexico, Texas or California. Early recipes called for pork or beef cubed or hashed but today it's usually made with ground beef. Shopping Tip Most large supermarkets sell Marie Callender's Southwest Cornbread Mix. It's usually found in the baking aisle where the other cornbread mixes are displayed. Their low fat corn bread mix will also work for this recipes.

EASY TAMALE PIE



Easy Tamale Pie image

Try this savory, Southwestern-style family recipe for a quick, simple, all-in-one tamale pie.

Provided by Quinn Floch

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 6

Number Of Ingredients 12

1 tablespoon butter
½ pound ground beef
½ cup chopped onion
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes
¼ cup vegetable oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 cup milk
½ cup yellow cornmeal
2 eggs
1 (6 ounce) can black olives, drained

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch baking or casserole dish.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Mix in corn, tomatoes, oil, chili powder, and cumin. Bring to a boil; remove from heat.
  • Combine milk, cornmeal, and eggs in a large bowl. Stir in meat mixture. Mix in olives. Pour into the prepared baking dish.
  • Bake in the preheated oven until golden and set, 50 to 60 minutes; mixture should not be mushy.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 30.7 g, Cholesterol 93.9 mg, Fat 22.2 g, Fiber 4 g, Protein 13.7 g, SaturatedFat 6 g, Sodium 656.6 mg, Sugar 6.7 g

OLD-SCHOOL TAMALE PIE



Old-School Tamale Pie image

Delicious, old-school, comfort food, this tamale pie recipe is perfect for fall or winter nights.

Provided by Aymee

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 12

Number Of Ingredients 22

1 ½ pounds lean ground beef
1 cup chopped onion
½ cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup frozen corn
1 (2.25 ounce) can sliced black olives, drained
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon ground black pepper
1 cup shredded Cheddar cheese
1 ½ cups milk
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon salt
½ cup cornmeal
1 cup shredded Cheddar cheese
2 eggs, lightly beaten
1 tablespoon sour cream, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
  • Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
  • Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 14.9 g, Cholesterol 96.6 mg, Fat 19 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 9.7 g, Sodium 709.8 mg, Sugar 5.6 g

TAMALE PIE



Tamale Pie image

Make the filling for this classic Southwestern casserole by cooking pork with roasted poblanos and pungent spices like chili powder, cinnamon and cloves. Top with an easy cornbread crust that gets baked to perfection.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 25

3 poblano peppers
3 tablespoons vegetable oil
1 1/2 pounds ground pork
1 pound fresh Mexican chorizo, casings removed
Kosher salt
1 white onion, diced
3 cloves garlic, finely chopped
1 tablespoon chili powder
1 1/2 to 2 teaspoons chipotle chile powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 15-ounce cans diced tomatoes
2 cups frozen corn kernels
1 teaspoon Worcestershire sauce
3/4 cup chopped fresh cilantro
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
Kosher salt
6 tablespoons unsalted butter, melted
1 cup buttermilk
2 large eggs, lightly beaten
1 1/2 cups grated sharp cheddar cheese (about 6 ounces)

Steps:

  • Make the filling: Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife, then chop, discarding the stems and seeds; set aside.
  • Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the ground pork, chorizo and 3/4 teaspoon kosher salt and cook, stirring and breaking up the meat with a wooden spoon, until browned, about 8 minutes; transfer to a bowl.
  • Heat the remaining 1 tablespoon vegetable oil in the pot over medium-high heat. Add the onion, garlic and 1/2 teaspoon kosher salt and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder, chipotle powder, cinnamon and cloves and cook, stirring, until the spices are toasted, 1 minute. Return the meat to the pot and add the tomatoes, corn, Worcestershire sauce and the roasted poblanos. Bring to a boil, then reduce the heat to medium low and simmer 10 minutes; season with kosher salt and stir in the cilantro. Pour the mixture into a 3-quart baking dish.
  • Preheat the oven to 375 degrees F. Make the topping: Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/2 teaspoon kosher salt in a bowl. Whisk the melted butter, buttermilk and eggs in another bowl. Stir the dry ingredients into the wet ingredients until incorporated; stir in the cheese.
  • Dollop the cornbread mixture over the filling and smooth into an even layer with the back of a spoon. Bake until the filling is bubbling and the topping is golden brown, about 30 minutes. Let stand 10 minutes before serving.

TAMALE PIE



Tamale Pie image

Provided by Trisha Yearwood

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 17

1 tablespoon corn oil
1 1/2 pounds ground beef (85 percent lean)
1 medium onion, finely chopped
1 clove garlic, minced
Kosher salt
2 tablespoons tomato paste
1 1/2 tablespoons chili powder
1/2 teaspoon ground cumin
1 1/2 cups green or red enchilada sauce
1 cup canned black beans, rinsed and drained
1 cup frozen corn kernels, thawed
1/4 cup chopped fresh cilantro
1 1/2 cups shredded Monterey Jack cheese
3 cups self-rising cornmeal
2 1/2 to 3 cups buttermilk
2 tablespoons corn oil
4 scallions, chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the beef, onions, garlic and 1 teaspoon salt and cook, stirring and breaking up any clumps with a wooden spoon, until the meat is brown and the onions are softened, about 6 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, about 1 minute. Stir in the enchilada sauce, beans, corn and cilantro and season with salt. Bring to a simmer. Remove from the heat and sprinkle with the cheese.
  • Add the cornmeal to a mixing bowl. Mix in the buttermilk and oil. You want the mixture to be thick but pourable. Stir in the scallions. Pour on top of the meat mixture in the skillet and spread in an even layer. Bake until the meat is bubbling and the cornbread is golden brown, 20 to 25 minutes.

SKINNY CHICKEN TAMALE PIE RECIPE



Skinny Chicken Tamale Pie Recipe image

Provided by jbrockel

Number Of Ingredients 11

12 oz boneless, skinless chicken breast, cooked + shredded
10 oz can red enchilada sauce
2 egg whites
1/3 cup skim milk
14.5 oz can cream-style corn
4 oz can diced green chilies
1 packet reduced-sodium taco seasoning, divided
1/2 tsp crushed red pepper flakes
1/2 cup reduced-fat, shredded Mexican cheese
8.5 oz box corn muffin mix
fresh cilantro, chopped

Steps:

  • Preheat oven to 400 degrees. In a large bowl, combine skim milk, egg whites, ½ Tbsp taco seasoning, red pepper, cream-style corn, corn muffin mix and green chilies. Stir ingredients until moist and then transfer mixture into a round pie plate coated with non-stick cooking spray. Bake at 400 degrees for 20-25 minutes. Corn cake will be done when golden brown. While corn cake is baking, toss shredded chicken with remaining 1 Tbsp taco seasoning in a small bowl. Remove corn cake from oven and pierce generously with fork, making indentations all over corn cake. Pour red enchilada sauce over pierced corn cake. Top enchilada sauce with chicken and sprinkle with cheese. Bake at 400 degrees for 10-15 minutes until cheese is melted. Remove from oven and let stand for 5 minutes. Cut into 8 equal size slices. Top with fresh cilantro and/or (optional) reduced-fat sour cream before serving.

Tips:

  • To make the tamale pie even healthier, use lean ground turkey or chicken instead of beef.
  • For a vegetarian version, omit the beef and add an extra can of black beans and corn.
  • To save time, you can use a pre-made enchilada sauce.
  • If you don't have any cornmeal, you can use masa harina, which is a type of corn flour.
  • To make the tamale pie ahead of time, assemble it and then bake it just before serving.

Conclusion:

This skinny tamale pie is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chili or enchilada sauce. The tamale pie is hearty and filling, and it is sure to be a hit with the whole family. So next time you are looking for a quick and easy meal, give this skinny tamale pie a try.

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