Rio Grande Tamale Pie Recipe

Name: Rio Grande Tamale Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. ground meat; 1/4 c. chopped onion; 1 tsp. ground cumin; 1 (8 oz.) jar salsa (hot or medium); 1 c. cornmeal; 2 tsp. baking powder; 1/2 tsp. salt; 3/4 c. milk; 1 small can corn; 1 egg, beaten; 2 Tbsp. vegetable oil; 1 c. shredded Cheddar; 1/2 c. ripe olive slices

Servings: persons

1 1/2 lb. ground meat
1/4 c. chopped onion
1 tsp. ground cumin
1 (8 oz.) jar salsa (hot or medium)
1 c. cornmeal
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 small can corn
1 egg, beaten
2 Tbsp. vegetable oil
1 c. shredded Cheddar
1/2 c. ripe olive slices

1
Grease 10-inch deep dish pie plate.
2
Brown meat; drain slightly.
3
Add onion and cumin.
4
Cook until tender.
5
Stir in salsa.
6
Combine cornmeal, baking powder and salt.
7
Set aside. Combine milk, egg and oil; stir into dry ingredients.
8
Pour cornmeal mixture into pie plate.
9
Gently spoon meat into center of cornmeal mixture.
10
Sprinkle with olives.
11
Bake at 425u00b0 for 15 minutes or until crust is light golden brown.
12
Top with cheese and continue baking until cheese melts.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 lb. ground meat, 1/4 c. chopped onion, 1 tsp. ground cumin, 1 (8 oz.) jar salsa (hot or medium), and more.

Yes, Rio Grande Tamale Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rio Grande Tamale Pie

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