How to make Tamale Pie Pioneer Woman? I learned this recipe from Pioneer Woman.Tamale pie Pioneer Woman was delicious and simple.
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.