Easy Tamale Pie

This was a fast and easy recipe to follow. I added a little roasted Hatch pepper too because it was right there next to the corn in my freezer. I did add Adobo when cooking the meat and onion because there was no salt or seasoning in the dish. I only had condensed tomato soup, so in it went with about half a can of water, and then I simmered it while I mixed up the masa. I only had a little corn meal, so I added some masa in too and it made a really thick batter. I was not sure about stirring the meat mix into it, because tamale pie has always been 2 separate layers, the meat and then the topping. I followed as directed and it was sure easier. It didn’t really set though and although the top and bottom were cooked, it was still mushy in texture in beneath but appeared to be “set”. The flavor was much better once I added some salt. While I enjoyed eating this, I’d much rather have the components separate as it was like eating polenta with corn, beef, and olives mixed in. Thanks for sharing, I did enjoy trying out your recipe.

This tamale pie is much different than the tamale pie I have eaten all my life. I wish I had read the reviews first. My Mom enjoyed it but I was very underwhelmed by it. Three things I would definitely change. SALT, SUGAR AND CHEESE. It was very bland even through I did add some salt at the last minute when I realized it didn’t call for any. It does need a little sugar. I would even suggest just using your favorite cornbread mix. A sprinkling of cheese on the top for the last ten minutes would be a great addition. The tamale pie I grew up on calls for the cornbread mix poured over the top but this would have worked okay with the additions I mentioned above.

I made this recipe exactly as written, except left out the olives because I didn’t have any on hand. The flavor was good, but it turned out really mushy. I even left it in the oven an extra 15 minutes (it got very crispy on the bottom), but it didn’t help. Unfortunately, I won’t be making this one again.

This was good and easy, but needs some sugar, in my opinion. Maybe about a teaspoon. I’m going to make it again, but add the sugar and maybe about a cup of tomato sauce and/or a tablespoon of Tapatio sauce. Definitely adding the sugar. I sprinkled a tiny bit of Splenda (actually what I’ll use) on my serving and added a few drops of Tapatio and it was much better. Closer to a tamale pie I first fell in love with many years ago. This was good, though.

Super easy and very tasty! I added some cheese on top for the last few minutes of baking, which was a great addition.

I made this vegan style with Quorn meatless crumbles, egg substitute and all organic ingredients. I put a layer of Daya cheddar shreds on top. It is SO good. I’ll definitely make it again.

I’m going to confess right now that I made some changes to the recipe but I’ve made this recipe before, as written, and it’s great. However, I didn’t have any olives and I wanted to use a recipe that was the very closest I could find to a recipe I’d made and loved several years ago and this one is it. I actually made everything in one enameled cast iron pan for less wash up, and of course mixed my batter in a separate bowl. Other than using a can of drained black beans instead of olives, I made the corn batter with half a cup of flour, half a cup of cornmeal, and about a half cup extra of the milk. I also added a cup of shredded cheese to the batter just because I had the cheese and cheese is life (ha ha). This is such a super fast, easy dish and it deserves reviews because it’s actually better, and more versatile, than the other tamale pie recipes I looked over. It’s a one pan wonder and totally delicious.