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Buffet Tamale Pie

Mexican.Chef's picture
  Water 8 Cup (128 tbs)
  Yellow cornmeal 3 Cup (48 tbs)
  Salt 1 Tablespoon
  Ground beef 3 Pound
  Chorizo 1 Pound, chopped
  Onion 1 Small, finely chopped
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Whole kernel corn 1 Cup (16 tbs)
  Grated sharp cheese 1 Cup (16 tbs)
  Pitted ripe olives 1 Cup (16 tbs)
  Chicken broth 1 Cup (16 tbs)
  Canned tomatoes 3 1⁄2 Cup (56 tbs)
  Ground hot red chili 1 Tablespoon
  Ground comino 1 Teaspoon
  Grated monterey jack cheese 1 Cup (16 tbs)

1 Heat 5 cups of the water to boiling. Mix cornmeal, salt and remaining 3 cups water together and pour into boiling water, stirring constantly. Cook until thickened. Cover.
2 Before the mixture cools, use it to line a very large casserole dish. Reserve one-quarter of the mush for the topping.
3 Brown the ground beef, chorizo and onion. Add all remaining ingredients except the Monterey Jack cheese and the green olives.
4 Simmer mixture until somewhat thickened. Taste and adjust seasoning.
5 Spoon the mixture into the mush-lined casserole and top with reserved mush. Garnish top with grated Jack cheese, and with the sliced olives if desired. Bake at 325°F. for 2 or more hours.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 474 Calories from Fat 300

% Daily Value*

Total Fat 34 g52.2%

Saturated Fat 13.2 g66.1%

Trans Fat 0.8 g

Cholesterol 91 mg30.3%

Sodium 781.5 mg32.6%

Total Carbohydrates 24 g8.2%

Dietary Fiber 2.9 g11.6%

Sugars 0.8 g

Protein 19 g38.5%

Vitamin A 11.8% Vitamin C 13.2%

Calcium 11% Iron 13.3%

*Based on a 2000 Calorie diet

Buffet Tamale Pie Recipe