Make-Ahead Tamale Pie Recipe - Recipe Center - Raley’s Family of Fine Food Stores
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Make-Ahead Tamale Pie
Make-Ahead Tamale Pie
2 lbs. lean ground beef
2 Medium onions, peeled and chopped
2 (16- oz.) jars Herdez Salsa Casera (or favorite brand)
1 (15.25- oz.) can corn, drained
1 (15- oz.) can black beans, rinsed and drained
1 (3.8- oz.) can sliced ripe olives, drained
2 envelopes taco seasoning mix
2 (8.5- oz.) boxes corn muffin mix
1 cup milk
1/2 cup cornmeal
2 eggs
1-1/2 cups shredded Mexican blend cheese

Prep: 20 minutes, Cook: 50 minutes, Reheat: 45 to 50 minutes (thawed)
Makes: 3 pies (each pie serves 6 to 8)

1. Preheat oven to 375°F.

2. Brown beef in a large pot until no longer pink; drain grease. Add onions and cook over medium heat for 10 minutes, stirring occasionally. Add salsa, corn, beans, olives and taco seasoning mix. Bring to a boil; reduce heat and simmer, covered, for 15 minutes.

3. Remove from heat and carefully spoon into 3 foil pie pans; set aside.

4. In a medium bowl, stir together muffin mix, milk, cornmeal and eggs, stirring just until combined. Let stand for 3 to 4 minutes, then carefully spread 1/3 of the mixture over the top of each pie, leaving a 1-inch border around the edge.

5. Bake for 10 minutes. Sprinkle with cheese and bake for 10 minutes more. The pie is ready to eat now or, if desired, let cool, then cover and freeze.

6. To reheat, thaw overnight in the refrigerator. Preheat oven to 375°F. Bake loosely covered with foil for about 45 to 50 minutes or until heated through.

Nutritional Information:
900 calories, 45 g protein, 42 g total fat (18 g sat.), 89 g carbohydrate, 7 g fiber, 21 g sugar, 165 mg cholesterol, 2790 mg sodium, 21 points