Stove Top Tamale Pie

This was WONDERFUL!!! & was super easy too! <br/><br/>This is such an versitile recipe & is easily adaptable to whatever ingredients you have on hand. I added diced green chilies & chopped onion to the ground beef as it browned. I substituted a can of Hot Chili beans in place of thre kidney beans & used a pkgt of chili seasoning instead of taco seasoning as I wanted to use it up. <br/>Could also add some whole kernal corn. Topped the cooked cornbread with a half can of sliced black olives then the shredded cheese (use whatever you like....Mexican blend, sharp, etc.) <br/>Oh, I omitted the green onions...OK, I forgot them :-}but my DH LOVED it & this's what counts!!!! He said to put a star by this recipe! How about I just put 5 STARS instead?!!! <br/><br/>This is going to be a regular at our house now & a very pleasant addition to our menus after 41 yrs of marriage. Thanks Fluffy!!!!!<br/><br/><br/><br/>Read more: http://www.food.com/recipe/stove-top-tamale-pie-78897#ixzz1WcY7O2fl

First time I made this I used only the 1 can of tomato sauce and it was too dry. The second time I used 2 cans and it was much moister and everyone loved it.

another 5 star recipe to put into regular rotation. since my oven is old and temperamental and completely unreliable i was THRILLED to find a stovetop tamale pie recipe. i took your recipe as a base and made some changes specific to our taste (we like a lot of heat and spice) and to use what i had on hand... so...i sauteed 2 small onions and 3 minced cloves garlic with the ground beef, then added a few dried chili pepper flakes and 4 small jarred jalepeno peppers (diced - seeds and all)). my tomato sauce comes in a 500g carton so i just used the whole thing and compensated by draining the beans (i used pinto) and reducing the water to 1/4 cup. also threw in a (drained) can of corn, about 1 Tbsp of chili powder and 1 tsp of cumin (along with hot & spicy taco seasoning). I used recipe #264541 for the corn bread mix (which was easy and excellent) and reduced the cheese to just a sprinkle of gouda (would have been fine without). i didn't have any green onions so went without. I ended up cooking it for about 10 minutes longer than advised (but that was likely because of my substitutions). I served it with sour cream. the result? WOW. the heat and spice and flavor of the meat mixture was perfectly balanced by the sweetness of the cornbread and the texture was bang on - not at all too dry and not soupy at all. we both ate 2 helpings and then sat and complained how stuffed we were. and then cut ourselves each another tiny sliver. and then complained how REALLY stuffed we were. and then cut ourselves ANOTHER tiny sliver. (and then fished out all the random beef and corn tidbits that remained on the 'empty' side of the dish). it was just too good to stop. now im sad that we overindulged and there wont be enough for dinner again tomorrow. super easy. super fast. super inexpensive. super delicious. super quick clean up. thank you so much.

Wow!!! Yum!! Instead of ground beef, I shredded the chicken off if a grocery rotisserie chicken and as suggested by another review, I used a full 15 oz can of sauce! Definitely a keeper!

So yummy and so easy! Great weeknight meal. I added the cornbread mix and actually cooked it in the oven at 400 for 15 minutes instead and it was perfect. I also took the advice of other reviews and added a can of rotel. This is definitely a keeper!