Tamale Pie

Tamale Pie Recipe
Photo: Ryan Benyi; Styling: Gerri Williams
If you love tamales, our Tamale Pie is for you. We take a shortcut with a make-ahead savory ground beef and kidney bean filling and top with prepared polenta rounds--tasty and quick!


Serves: 8

Recipe Time

Prep: 15 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 395
Fat 22 g
Satfat 10 g
Protein 19 g
Carbohydrate 16 g
Fiber 4 g
Cholesterol 91 mg
Sodium 1004 mg


1 1/2 tablespoons vegetable oil
2 tablespoons chili powder
1/2 large green bell pepper, seeded and chopped
2 tablespoons adobo sauce (from a can of chipotles in adobo)
1 8-oz. can tomato sauce
2 1-lb. rolls prepared polenta
2 cups shredded extra-sharp Cheddar


1. Preheat oven to 350°F. Warm oil in a large skillet over medium-high heat. Add meat mix, chili powder and bell pepper; cook, stirring, until beef is browned, about 6 minutes. Stir in adobo and tomato sauce and bring to a simmer. Reduce heat to medium-low; simmer for 3 minutes.

2. Mist a 9-by-13-inch pan with cooking spray. Slice both rolls of polenta into 1/8-inch rounds, about 30 pieces total. Line bottom of pan with half of polenta, overlapping if needed.

3. Spread meat mixture evenly over polenta and sprinkle with 1 cup cheese. Arrange remaining polenta on top; sprinkle with remaining cheese. Cover with foil and bake until bubbling, 25 to 30 minutes.

January 2013
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