Stovetop Tamale Pie

Average: 3 (1 rating)
Nutrition Facts Label
4 servings


  Quick Chili:
1⁄2 poundground beef, lean
1 cankidney beans (15 1/2 ounce, drain and save liquid)
1⁄3 cupbean liquid
1 cuptomato puree (canned)
1 tablespoononion (minced)
1 1⁄2 tablespoonchili powder
  Tamale Pie:
8 ounceswhole kernel corn (canned, not drained)
1⁄2 cupyellow cornmeal
1 dashsalt
1 1⁄4 cupcold water
1⁄8 teaspoonchili powder


Prepare Chili:

1. Cook beef in hot skillet until lightly browned. Drain off fat.

2. Stir in remaining ingredients. Bring to a boil.

3. Reduce heat, cover, and simmer 10 minutes.

Prepare Tamale Pie:

1. Place chili in a 10-inch skillet. Stir in corn. Heat thoroughly.

2. As chili heats, mix cornmeal and salt with water in a sauce pan. Cook over medium heat, stirring constantly until thickened, about 2 minutes.

3. Spread cornmeal mixture over hot chili to form a crust. Sprinkle with chili powder.

4. Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes.


Per recipe: $3.67
Per serving: $0.92


University of Illinois, Extension Service, Wellness Ways Resource Book

Find tips and resources for safe food handling and proper cooking temperature guidance.