They are almost too cute to eat.
Almost, but not quite.
And when you see how easy these little pies are to prepare, you might give up buying frozen meals for good.
They take just THREE simple steps, the first of which is to simply throw a bunch of cans into a pot and wait. Not much harder than microwaving a frozen meal, is it?
The perfect comfort food for a chilly Fall night.
Katie’s Mexican Tamale Pies
(makes 4-5 pies)
- 1 can (15oz) pinto beans, rinsed and drained
- 1 can (15oz) diced tomatoes
- 1 small zucchini, cut into tiny pieces (optional)
- 1 can (15oz) corn, drained (or 1 3/4 cup fresh or frozen)
- 1 1/2 tsp chili powder
- 1/2 tsp cumin
- 1 tsp each: onion and garlic powder
- 1/2 tsp salt
- optional: hot sauce or red pepper flakes (for a spicier version)
- for the topping: 1 cup cornmeal, 1/2 tsp salt, 2 cups water, and optional 2 tsp oil. Or you could probably just use instant polenta and slice it on top.
Combine first 8 ingredients in a small pot and cook on low-medium for 40 minutes, stirring very occasionally as it bubbles. (If you prefer, you can even make this in a crockpot!) Meanwhile, if using the homemade polenta topping, combine all other ingredients and bring to a boil, stirring occasionally. As soon as it starts to boil, lower the heat to a simmer and stir constantly until it thickens. Preheat the oven to 350 F and portion the bean mixture into oven-proof dishes or aluminum pans (as shown in the picture directly below these instructions). Top with polenta, smooth the tops, and bake 45 minutes. I also set the oven to “broil” for a few minutes at the end, to achieve more of a crust on top. You can either eat in the dish, or go around the sides and pop the pies out. (Note: if you sub fresh corn and/or unsalted tomatoes, you’ll probably want to add a little extra salt.)
View Tamale Pie Nutrition Facts
Above, before being covered with the cornmeal topping.
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hey! got busy and forgot to report back- my total bad. But I DID have it for lunch! I made a few changes (nothing major) based on what I had on hand. For the filling I used kidney beans (all I had) and some frozen veggie mix. I only had an Indian chili which is 100 times hotter than your usual one, but it amounted to the same if I used a regular chili powder. For the polenta, I used the oil and added some Italian seasoning too. Mine’s only took 30 minutes in the oven cuz ours is super hot! I was STARVING by the time it came out and it was good but VERY filling. I put it in a medium ramekin and I almost couldn’t finish it 🙂 Taste wise, I can’t say because I’ve never had Amy’s, but for me it was pretty good just a little on the bland side. I have some leftovers, so I’ll have it again for lunch today… with cheddar this time!
These look so good! I’m going to have to try them, although I will probably scale the recipe up and make it for the whole familia! I have often wondered about copying the Amy’s Enchilada recipes. I particularly love the vegan vegetable enchiladas. Have you thought about doing that one?
I can put it on my list of things to try :).
I tried making these yesterday – they were SO delicious. Such a nice meld of the crispy, crunchy cornmeal and the veggies. (Auuugh, and I have 30 minutes to go until lunch. Nooothehumanitywhyyyyy. :P)
I had to switch a couple of things for lack of supplies. (Mainly: dried green lentils instead of the beans, and I used a 9×9 pan instead of the metal dishes.) I’d prefer to try the original ingredients, but the lentils turned out alright.
It also stretched out to 6 servings instead of 5 – likely because I used a larger can of tomatoes, too.
Katie, you’ve got yourself another fangirl. 😛 I’m definitely going to dive into your savory recipes, and give some of the desserts a shot.
Thank you so much for trying them!
This looks amazing!! I’ve been looking for easy and healthy vegetarian meals. This fits the bill and seems like the perfect cool weather comfort food. I rarely buy frozen meals these days mainly because I’m a SAHM so I have time to cook (and I love to) but, my all-time fave is Amy’s cheese Enchiladas. If you could copycat that and replicate that sauce you would be my hero and I would love you forever! 😉
I make this exact same recipe and I have added Hatch green chiles! I bought a case of roasted peppers that I froze this summer and they add a yummy flavor and lots of vitamin C! I also use Crimini (baby Portabello) mushrooms instead of zucchini and it adds a really good meaty flavor for us vegans! I love your recipes and like the idea of making individual meals. I make this in a 9×13 pyrex baking dish and cut it into pieces. This would make them individual right from the start! Keep up the yumminess!
I had just been thinking of adding some green chiles when I saw this comment. So now I have green chiles and some mushrooms 🙂 I made a whole 9×13 dish and just pulled it out of the oven, I’ll be eating this all week! 😀
Ooh, that’s a great idea, Gwen! Can’t wait to make these with some mushrooms and the hatch green chilis i canned this summer.
What would make this better is a dollop of guacamole on top! 🙂 Look delicious!
Wow, that looks totally delicious! And I love the guacamole idea!!! Tara Lidell
Thanks for making a dinner food, Katie! I love your desserts, but this will be great to have as another “eat your beans” option!
This looks great! I never buy frozen meals…not because I’m not lazy (because I am!) haha, but because I really don’t care for them at all
These look really good, but cornmeal is not available where I live (nor is polenta). Can you recommend a substitute (perhaps something using corn itself?).
Sorry, I haven’t tried anything else so I really don’t know 🙁
Other Amy’s dish (mexican sheppard pie) use sweet potatoes mash on the top…
would taste different but might be a nice flavor combination.