Easy Tamale Pie
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄2 lb ground beef
- 1⁄2 cup minced onion
- 2 teaspoons garlic powder
- 1 (8 ounce) can tomato paste
- 1⁄2 cup milk
- 1 egg, slightly beaten
- 1 (6 ounce) can corn
- 1⁄2 cup yellow cornmeal
- 1 teaspoon chili powder
- 1 teaspoon salt
directions
- Cook ground beef and onion with garlic powder until meat is brown and onion is tender.
- Stir in tomato sauce, milk, egg, corn, cornmeal, chili powder, and salt.
- Spoon into an 8x8 square baking dish. Bake at 350*F for 40-45 minutes; knife inserted in the middle will come out clean.
- Cut in squares and serve immediately.
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Reviews
-
This was VERY good! I doubled the recipe for my family. I also added too much tomato paste, which gave it good flavor, but colored it red. It was easy to make & my family gobbled it up. I put more chili powder in it, probably 2-3 tbsp. I could've added more also. This is great when your in the mood for something different. Next time I'm going to add a can (or 2 of black olives).
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This really seemed to be missing something, and I think it would benefit a lot from some additional seasoning being added. I sprinkled about a cup of Mexican blend cheese on top during the last five minutes of cooking (I have no idea if tamales typically include cheese or not, but it sounded good to me!) and we liked that addition, especially since the pie was pretty bland otherwise. I'm sorry, but I don't think I'll be making it again.
RECIPE SUBMITTED BY
I live in Utah and work as a secretary for the local university. I got married in Dec. of 2004, and cooking has become my greatest hobby. I love to try new things and I'm trying to broaden my husband's culinary tastes (before we got married, the only spices he was aware of were salt and pepper, if you count them as spices). I like all of my cookbooks, though Tai food is probably my favorite. I don't want anymore cookbooks, though, b/c cookbooks are supposed to be used, and I've got enough to fill a menu in one month without repeating any cookbooks...I go straight through them, trying every recipe and marking it with a code to know when, if, and how I should make it again.