Spanish Corn Pie Recipe

Name: Spanish Corn Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 can (15 1/2 oz.) Tamales; 1 can Whole Kernel Corn; 1 1/2 lbs. Ground Beef; 1 Onion, finely chopped; 1/2 c. Celery, finely chopped; 1 can Tomato Paste; 1 tsp. Salt; 1/4 tsp.Pepper; Dash Garlic Salt; 2 small Bay Leaves; 1/4 c. Grated Parmesan Cheese

Servings: persons

1 can (15 1/2 oz.) Tamales
1 can Whole Kernel Corn
1 1/2 lbs. Ground Beef
1 Onion, finely chopped
1/2 c. Celery, finely chopped
1 can Tomato Paste
1 tsp. Salt
1/4 tsp.Pepper
Dash Garlic Salt
2 small Bay Leaves
1/4 c. Grated Parmesan Cheese

1
Drain tamales, reserve liquid.
2
Mash tamales and combine with drained corn.
3
Saute meat, onion and celery until meat is crumbly; stir in tomato paste.
4
Add enough water to tamale liquid to make 2/3 cup, pour in, season.
5
In a greased 1 1/2 quart casserole, arrange alternate layers of tomato and corn mixture and meat mixture.
6
Pitted black olives may be added.
7
Insert tip of bay leaf in each end of casserole.
8
Sprinkle with cheese.
9
Bake in a moderate 350u00b0 oven for 30 minutes.
10
Remove bay leaves before serving.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1 can (15 1/2 oz.) Tamales, 1 can Whole Kernel Corn, 1 1/2 lbs. Ground Beef, 1 Onion, finely chopped, and more.

Yes, Spanish Corn 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.

Spanish Corn Pie

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