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Corn Tamale Pie

the.instructor's picture
  Tamales in sauce 30 Ounce (2 Cans, 15 Ounce Each)
  Canned whole kernel corn 1 Pound (1 Can)
  Canned tomato sauce 8 Ounce (1 Can)
  Chopped ripe olives 2 Tablespoon
  Eggs 2 , beaten
  Shredded mild cheddar cheese 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Drain sauce from tamales; remove wrappers (discard sauce and wrappers).
Drain corn in a wire strainer, pressing lightly to remove excess moisture.
Place tamales in a bowl; break apart and mash with a fork.
Add corn, tomato sauce, olives if used, and beaten eggs.
Mix thoroughly and add salt and pepper to taste.
Pour into a buttered 9-inch-square baking pan or 9-inch pie pan, sprinkle with the cheese, and bake in a 350° oven for about 1 hour, or until the center of the pie is firm and the top golden brown.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1330 Calories from Fat 558

% Daily Value*

Total Fat 62 g95.9%

Saturated Fat 25.5 g127.3%

Trans Fat 0 g

Cholesterol 542.8 mg180.9%

Sodium 6642.9 mg276.8%

Total Carbohydrates 136 g45.3%

Dietary Fiber 27.3 g109.1%

Sugars 41.8 g

Protein 61 g121.8%

Vitamin A 79.8% Vitamin C 26.9%

Calcium 50.8% Iron 52.2%

*Based on a 2000 Calorie diet

1 Comment

broughton.patricia's picture
Corn Tamale Pie Recipe