Prep: 15 Mins Cook: 50 Mins

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 favor

Rich and Zesty Tamale Pie


  • 1 1/2 cup evaporated milk
  • 1 1/2 pound ground beef
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and finely chopped
  • 2 cans (10 oz. each) ORTEGA Enchilada Sauce
  • 1 cup whole kernel corn
  • 1 can (2.25 oz.) sliced ripe olives, drained
  • 1 teaspoon salt
  • 2 cups water
  • 1 teaspoon salt
  • 1 1/2 cups cornmeal
  • 1 can (4 oz.) ORTEGA Diced Green Chiles
  • 1/2 cup shredded mild cheddar cheese
  • 1 can ORTEGA Pickled Jalapeños Sliced, (optional)


beef, onion and garlic in large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and 1 teaspoon salt.

oven to 425°F. Grease 12 x 8-inch baking dish.

COMBINE corn meal, water, evaporated milk and 1 teaspoon 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 meat filling.

BAKE for 15 to 20 minutes; sprinkle with cheese.

BAKE for additional 5 to 10 minutes or until cheese is melted. Garnish with pickled jalapeños.
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