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This was really Good!!! Because I have vegetarians as well as meat eaters, I used ground tofu. I also used Enchilada sauce over the tomato sauce and 1 can of green chili's. The Corn crust was lovely, soft and full of flavor. The topping and cheese made a lovely presentation, and the whole dish was full of flavor. My two oldest had their boyfriends over for dinner and they inhaled what would have been for lunch the next day. The next time I will make two recipes worth for dinner. Thanks for posting this recipe. Di
aside from making the cornmeal a bit too thick on the bottom (I will distribute evenly next time), this was a GREAT meal and was a hit at my house. I will def. make this again.
I made this for a party where I needed to take a dish to pass and everyone loved it! We don't eat meat so I made it with some back beans, pinto beans, and a little tvp and vegetarians and meat-eaters all seemed to enjoy it. I forgot to mix in the black olives so I just put them on top after I took it out of the oven. I'll make double batch next time!
This was really good! I made a couple of substitutions: I used fat-free milk in place of the evaporated milk, a small can of enchilada sauce in place of the tomato sauce, and a can of diced green chilies. Having made those substitutions, I should have cut back on the chili powder because I'm cooking for three kids, and it was a bit too spicy for them. My husband and I loved it though!
I didn't have creamed corn on hand so I used frozen. Still was a great recipe and will use again soon.
This was so good that I after having the leftovers for lunch I doubled the recipe and served for dinner the same night! It was hard to choose one tamale pie recipe over another, but I liked the creamed corn, canned milk, and the pre-baking of the crust. I chopped my beef mixture up a bit in the processor (after cooked) to have a finer texture. I also added a bit of diced jalapeno to the along with the corn, etc. The whole family cleaned their plates two nights in a row! Thanks Ciao, for posting. Roxygirl
This is a very good recipe. I put in ramekins and freeze. Enjoy!!
This was sooo good! I used to have it as a kid all the time and was excited to try an make it myself. I finally found one that sounded tasty so I tried it with cornbread as a topping substitute back in March 2014, DELICIOUS!!!!!<br/>Ive been looking for it ever since, even created an account and added it as a favorite so I'd never lose it again. <br/><br/>Everyone should try this dish at least once.... You'll love it and be glad you chose this one!!!!!!
We really liked this recipe! Next time I would let the cornbread mixture sit for a few minutes before lining the pan with it. I think it would help it hold its shape better and keep it from sliding back down the pan. I also used skim milk because I did not have the evaporated on hand. Worked out just fine. It was so nice to have on a weeknight. Thank you for sharing. We will definitely have this again!
1 cup frozen corn for cream corn
Enchilada sauce for tomato sauce
No olives because I didn't have any
Added about 1 tbs chopped jalape?o
1 tsp cumin and would have added 1/4 - 1/2 tsp oregano if I had any
Placed into a deep dish pie pan and baked in oven for 15 minutes, cool for 5 minutes.
Results were really good. I'd make this again, but would use a slotted spoon when moving meat mixture to baking dish to eliminate the beef grease. Also I might change it up by making more cornmeal and substitute some meat with pinto or black beans. With bean substitute you could double or triple the recipe, stretch this dish, for a large church or school gathering.