Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.
Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.
Aunt Lucille's tamale pie with ground beef, cornmeal, canned corn, and chili powder baked until golden. A dump-and-stir casserole with a spicy tomato-butter sauce on top.
Corn tamale pie with cornmeal, cottage cheese, and whipped egg whites baked until golden, served with a reduced Mexican-style tomato sauce. Light, fluffy, and meatless.
Microwave tamale pie with a spiced bean, corn, and olive filling topped with a cornmeal crust. Vegetarian, no oven needed, and ready in 30 minutes.
This succulent and tantalizing dish is fun for the whole family to make and enjoy!
Vegetable tamale pie with pinto beans, peppers, tomatoes, and melted cheddar under a yogurt-cornmeal biscuit topping. A vegetarian Tex-Mex casserole that swaps cornbread for a lighter tamale crown.
Vegetarian tamale pie with a golden cornmeal crust wrapped top and bottom around a spiced bean-and-barley filling loaded with corn, ripe olives, and sweet red pepper. A hearty meatless main baked until the cheese bubbles.
Black bean tamale pie with a cornmeal-corn crust, ground turkey, black beans, taco seasoning, and melted cheddar. A contest-winning inverted take on a Tex-Mex classic.
Vegetarian tamale pie layered with spiced kidney beans, corn, tomatoes, and cornmeal polenta topped with Monterey Jack cheese. Baked until bubbly and golden.
Cornbread chili is a one-skillet tamale-pie cousin: ground beef simmered with cumin, oregano, and tomato concasse, then crowned with a buttermilk cornmeal crust and baked golden.
No-bean beef chili with cornmeal dumplings simmers slow-cooker style with enchilada sauce, tomatoes, and black olives, then gets crowned with soft cornmeal mounds and melted cheddar. Tamale-pie meets chili in one pot.
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