Tamale Pie

READY IN: 1hr 10mins
Recipe by larchie

Never made before, saving on here

Top Review by CindyCRNA

This was fabulous but i made a few changes: Only used 1 can black beans Added 1 can stewed Tomatoes Increased Cumin to 1 tablespoon Omitted salt/pepper/cayenne and added 1 heaping teaspoon of beef Better Than Bullion. Omitted corn tortillas and added 2 packages of green chile and cilantro polenta from Whole Foods. Added a package of shredded Mexican 4 cheese I cooked the filling on top the stove as directed. In a mixer, I opened the 2 packages of polenta, crumbled them up, added 2 eggs and beat until fluffy. I put the filling in a casserole dish and spooned the polenta on top and baked 35 minutes. Then topped with the package of cheese and returned to the oven for 5 minutes. I served sour cream and homemade salsa on the side. I bet black olives in the filling would be good. Thank you for the recipe. I had never worked with polenta and had 2 packages that I wasn't sure what to do with. Now I have a great recipe.

Ingredients Nutrition


  1. Pre-heat oven to 350 degrees.
  2. In 3-qt flame-proof, oven-proof casserole dish, combine beef, onion, pepper, and garlic. Cook over medium heat, stirring frequently, until beef has changed color. Remove casserole from burner.
  3. Turn out meat mixture onto large plate line w/ paper towels to absorb any excess fat. Return to casserole.
  4. Add tomato sauce, black beans, corn, chili powder, cumin, salt, black pepper, and cayenne pepper. Stir to mix well. Scoop out five cups of mixture and reserve in medium-sized bowl.
  5. Lay half of tortillas over mixture remaining in casserole, overlapping and covering entire surface. Add 2-1/2 cups of reserved meat and bean mixture over tortillas, spreading it out w/ back of large spoon. Lay remaining tortillas over mixture in casserole, overlapping and covering entire surface. Top w/ remaining meat and bean mixture, spreading out evenly over tortillas.
  6. Bake uncovered for 45 to 50 minutes or until sauce begins to bubble.

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