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Corn Tamale Pie

the.instructor's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie

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1 Comment

broughton.patricia's picture
this sounds good. is there a recipe out there where you make homemade chili using can tamales instead a ground beef or ground turkey?