How to make Tamale Pie Pioneer Woman? I learned this recipe from Pioneer Woman.Tamale pie Pioneer Woman was delicious and simple.
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Your going to love this tamale pie recipe. It’s quick, easy and leftovers taste even better the next day.
The recipes says it serves 6 to 8 persons, but it’s a filling dish and there are usually leftovers. It really freezes well. When I am in a hurry and need a quick meal, I just grab it from the freezer, defrost it and toss it in the oven at about 325° for about 30 minutes.
I used to have a favorite recipe for a Tamale Pie Pioneer Woman. But, when I tasted this one and saw how easy it was to prepare, I abandoned my old favorite and made this recipe my new best friend.
I used to bring this dish to work sometimes when we would have what we called “Potluck Day”. It travels well and it’s good for feeding a crowd.
I got this recipe from a fund raiser cookbook that I purchased some time ago. This cookbook was compiled by employees of a furniture company. I felt the person who donated this recipe should be acknowledged. Her name is Christie Davis. Thank you Christie for this unique and tasty recipe.
Tamale Pie Pioneer Woman
- 10-12 frozen tamales, defrosted, I use the 3oz. XLNT© beef tamales
- 2 cans chile without beans
- 2 cans whole kernel corn, drained
- 2 2¼ oz cans sliced black olives, drained
- 2½ cups grated cheddar cheese
- 2½ cups grated Monterey jack cheese
- 2 tbls chopped green onions or scallions
- Reserve 1/2 cup each of cheddar and jack cheese for topping. Unwrap and chop the tamales in to bite-sized pieces. Add all ingredients and mix well. Place in greased 2 quart casserole dish. Bake uncovered at 350° for 1 hour. Remove from oven. Add reserved cheese to the top and place back in the oven for an additional 5 minutes, or until cheese melts. Top with green onions or scallions. This dish pairs well with a tomato and and cucumber basil salad, with vinegarette dressing.