Easy Cheesy Tamale Pie, A Popular Crowd-Pleaser & SO DELICIOUS!

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Tamales take HOURS of meticulous work to make — but thanks to this easy Tamale Pie recipe, anyone can devour the beloved Mexican specialty from the comfort of their home!

Homemade tamales taste so much better than anything store-bought, but if you’ve ever tried making them yourself, you know the task is daunting.

That’s why I was ELATED to find this delicious Tamale Pie recipe! It only takes 10 minutes to prep, then your oven does the rest of the work. Did I mention this recipe has an impressive 5-star rating too?

What I love about this recipe is how it puts leftovers to good use. Pork, chicken, or beef works just fine with Tamale Pie! The bubbling cheese, tamale-like crust, and flavor-packed ingredients are SO delicious.

Tamale Pie is perfect for any party! It can be cut into squares or scooped into a bowl. Guests can also customize it by topping it off with pico, guacamole, or whatever their taste buds desire. You seriously won’t believe how easy this recipe is — and you’ll be even more surprised at how something so simple will satisfy your tamale cravings.

Here’s how to make Tamale Pie:


Ingredients:

  • ⅔ cup all-purpose flour
  • ½ cup yellow corn meal
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 can diced green chiles
  • ⅓ cup milk
  • 1 egg
  • 1 can cream corn
  • 2-3 cups leftover meat (diced or shredded chicken, pork, or beef.)
  • 1 cup red enchilada sauce
  • 1 cup shredded white cheese (Jack, White Cheddar, Pepperjack, etc.)


Directions:

  1. Preheat oven to 400 degrees. Whisk the cornmeal, flour, salt, baking powder, and sugar. Stir in the oil until the mixture makes soft crumbs. Whisk in the milk and egg. Add the cream corn and green chiles and stir until just combined. Bake in a 9-inch square pan (or larger, depending on how thick you want it) for 25 minutes or until set. Since it’s a tamale-like base, it won’t be completely dry like a cornbread. It’s supposed to be just a little mushy.
  2. Poke holes in the crust with a fork. Pour the enchilada sauce over the crust. Squeeze or drain excess moisture out of the meat and arrange on top of the crust. Sprinkle with cheese.
  3. Reduce oven temperature to 350. Cover with foil, return to oven and bake for 20 minutes. When everything is heated through, remove foil and let bake for another 5-10 minutes or until cheese is melted and bubbly.
  4. Top with chopped cilantro, allow to cool for 5 minutes, and cut into slices or scoop into bowls.

 

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