Best 6 Tamale Pie Pronto Recipes

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Tamale pie is a unique and savory dish that combines the flavors of Mexican tamales and American comfort food. This hearty casserole features a layer of seasoned ground beef, a layer of cornbread batter, and a layer of chili con carne. The result is a delicious and satisfying meal that is perfect for a weeknight dinner or a potluck.

This article provides three different recipes for tamale pie:

* **Classic Tamale Pie:** This recipe is a traditional take on the dish, using ground beef, chili con carne, and cornbread batter.
* **Chicken Tamale Pie:** This recipe uses ground chicken instead of beef, and adds a layer of shredded cheese to the top of the casserole.
* **Vegetarian Tamale Pie:** This recipe is perfect for meatless meals, and uses a mixture of black beans, corn, and bell peppers in place of the meat.

All three recipes are easy to follow and can be made in under an hour. They are also all very versatile, so you can easily customize them to your own taste. For example, you can use different types of meat or vegetables, or you can adjust the level of spiciness in the chili con carne.

No matter which recipe you choose, you're sure to enjoy this delicious and satisfying dish. So gather your ingredients and let's get started!

Let's cook with our recipes!

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

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

PRONTO TAMALE PIE



Pronto Tamale Pie image

A recipe from the 70's... easy to make, tasty, cheap, and very filling. And did I say pronto? This fast and flexible recipe could be used as a basic method to use up left overs from the night before. The original recipe does not have any ground beef added to it, but if I made it today, I'm sure I'd include 1/2 lb of ground...

Provided by Marcia McCance

Categories     Tacos & Burritos

Number Of Ingredients 11

MAKING LAYER 1:
2 1/2 c cold water
1 tsp salt
1/2 tsp chili powder
1 1/4 c yellow cornmeal (can use white if prefer)
MAKING LAYER 2:
1 15 oz can chili con carne (or 1 3/4 c homemade)
1 2 1/2 oz can drained, sliced ripe olives
1/2 c chopped green pepper
1/2 c cream style corn
1/2 c shredded cheese (any kind)

Steps:

  • 1. MAKING LAYER 1: Combine cold water, chili powder, salt, and corn meal in saucepan and stir to combine and prevent lumps. Then bring to boil and reduce to cook over medium heat. Cook until quite thick (about 10 min) stirring frequently.
  • 2. Set aside 3/4 C of cooked cornmeal for top layer
  • 3. Use the rest of the corn meal to line the sides and bottom of a buttered 1 1/2 qt casserole dish. You are making a kind of "well" to hold the ingredients. Since this recipe has both a bottom and a top layer of the cornmeal mush it is more like a true tamale pie.
  • 4. MAKING LAYER 2 -- THE FILLING: Combine chili con carne, green pepper, olives and corn in saucepan over medium heat. Heat until hot. Pour into casserole. (This is the flexible layer... you can add nearly anything that your heart desires and it will most likely be good -- feel free to experiment with ground beef, leave out the olives, add chilies, whole corn instead of cream corn, onion, even cheese, whatever, etc.!)
  • 5. Top with rounded tablespoons of the remaining corn meal mixture,
  • 6. Sprinkle all with shredded cheese
  • 7. Bake 350 about 25 minutes Then look for the smiles!!

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.

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.

HOT TAMALE PIE



Hot Tamale Pie image

While this tamale pie has very little to do with its south-of-the-border namesake, it's a really delicious recipe all the same.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 8

Number Of Ingredients 13

cooking spray
2 pounds ground beef
2 cups diced poblano peppers
1 teaspoon salt
1 (16 ounce) jar salsa
½ teaspoon dried oregano
1 teaspoon ground dried chipotle pepper
2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy®)
2 eggs
⅔ cup milk, divided
4 ounces shredded Cheddar cheese, divided
4 ounces shredded Monterey Jack cheese, divided
8 ounces frozen corn, thawed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spray a 9x13-inch casserole dish with cooking spray.
  • Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes.
  • Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes.
  • Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
  • Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture.
  • Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.
  • Bake in the preheated oven for 50-60 minutes, until golden brown.

Nutrition Facts : Calories 639.5 calories, Carbohydrate 54.3 g, Cholesterol 145.7 mg, Fat 31.8 g, Fiber 6.6 g, Protein 34.7 g, SaturatedFat 13.5 g, Sodium 1556.1 mg, Sugar 4.5 g

Tips:

  • Choose the Right Tamales: Select tamales that are fresh and have a moist texture. Avoid any tamales that are dry or have been sitting for an extended period.
  • Prepare the Tamales Properly: If using frozen tamales, thaw them completely before using them. Remove the husks from the tamales and shred them into small pieces.
  • Use a Variety of Vegetables: Feel free to mix and match different vegetables in your tamale pie. Some popular options include corn, black beans, bell peppers, and onions.
  • Add Some Spice: If you like a little heat in your food, add some chili powder, cumin, or cayenne pepper to the filling.
  • Don't Overcook the Pie: Bake the tamale pie until the filling is heated through and the cheese is melted and bubbly. Overcooking can dry out the pie and make the tamales tough.

Conclusion:

Tamale pie is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its combination of flavors and textures, it is sure to be a hit with your family and friends. So next time you are looking for a quick and tasty meal, give tamale pie a try.

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