Tamale Pie With Cheddar & Cornmeal Crust

“A spin off of the Mexican Tamale! Great for POT LUCK! Serve with a salad a side of sour cream and guacamole and you have a nice meal. A lot easier then stuffing corn husks. DON'T FORGET THE MARGARITAS OR A TALL COLD BEER!”
READY IN:
45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease 13x9x2 baking dish.
  2. In a large skillet heat oil add the peppers and onions saute for 5 minutes.
  3. Add beef to pan mixing to crumble cooking about about 5 minutes.
  4. Stir in remaining ingredients plus 1/4 cup beer.
  5. Put into prepared pan and set aside.
  6. In a large bowl combine all dry ingredients, stir to mix well.
  7. In an other bowl, whisk yogurt,eggs,and oil to blend.
  8. Stir in 3/4 cup cheese, scallions and jalapeño.
  9. Pour yogurt mixture over the cornmeal mixture and stir just till blended.
  10. Top the filling with crust mixture.
  11. Sprinkle remaining cheese on top and bake for 30 minutes.

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