Tamale Pie (Vegetarian)

“When our kids were little we had a favorite tamale pie recipe that included meat. I developed this version when we were going through some tough financial times, and surprise! It became a family favorite. I nearly always doubled the recipe because left-overs never stayed around very long. I often cooked pinto beans (1/2 cup dry beans, cooked in the usual way and smunched with a potato masher) when even canned re-fried beans were a luxury. This is a frequenly requested recipe to this day. The cooking time doesn't reflect the time needed to cook the brown rice (or the dry beans if you use them).”
1 8 x8 pan

Ingredients Nutrition


  1. Bring water to a boil, add the brown rice and 1 teaspoons salt. Bring water back to a boil, reduce heat to med-low, put a lid on the pot and cook for 45-50 minutes or until done. (I usually cook the rice early in the day.).
  2. In a large dutch-oven type pan, heat vegetable oil over med-high heat.
  3. Add onion, garlic and green pepper to pan, stir and cook about 3 minutes or until veggies are tender-crisp.
  4. Stir in tomatoes, cooked brown rice, beans, corn and seasonings.
  5. Pour bean mixture into an 8 x 8 or 9 x 9 pan. (Spray the pan with spray-release or grease the pan first.).
  6. Sprinkle grated cheese over the top.
  7. For corn-bread topping, in a medium bowl stir together the corn meal, water, flour, 2 T vegetable oil, baking powder and salt.
  8. Pour corn-meal topping over the grated cheese.
  9. Bake in 350 degree oven for about 30 to 40 minutes or until the topping is lightly browned and the filling is bubbly.

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