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Corn Tamale Pie Recipe
|Tamales in sauce||30 Ounce (2 Cans, 15 Ounce Each)|
|Canned whole kernel corn||1 Pound (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Chopped ripe olives||2 Tablespoon|
|Eggs||2 , beaten|
|Shredded mild cheddar cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1330 Calories from Fat 558
% Daily Value*
Total Fat 62 g95.9%
Saturated Fat 25.5 g127.3%
Trans Fat 0 g
Cholesterol 542.8 mg180.9%
Sodium 6642.9 mg276.8%
Total Carbohydrates 136 g45.3%
Dietary Fiber 27.3 g109.1%
Sugars 41.8 g
Protein 61 g121.8%
Vitamin A 79.8% Vitamin C 26.9%
Calcium 50.8% Iron 52.2%
*Based on a 2000 Calorie diet
Drain corn in a wire strainer, pressing lightly to remove excess moisture.
Place tamales in a bowl; break apart and mash with a fork.
Add corn, tomato sauce, olives if used, and beaten eggs.
Mix thoroughly and add salt and pepper to taste.
Pour into a buttered 9-inch-square baking pan or 9-inch pie pan, sprinkle with the cheese, and bake in a 350° oven for about 1 hour, or until the center of the pie is firm and the top golden brown.