Tamale Cravings and a Quick Dinner Solution: Tamale Pie

Every summer I set aside a couple of days to make Tamales for tailgating during the upcoming Dallas Cowboys Football Season. I get comfy in the kitchen, I start a Doctor Who Marathon on Netflix and I make Tamales.

“Green” Pulled Pork Tamales 


Now anyone who has ever made Tamales will tell you that it’s not hard…. It’s just a process. Spread, fill, roll, steam, and repeat a few dozen times….

That’s why when most people make tamales they throw a party and make them by the dozens. After all it’s not worth all those steps to make just a few.

Sadly, by the time Spring is here Football Season is over and my stash of Tamales are all gone too.

It never fails…. When I’m all out of Tamales that’s when I start craving them. There is no need to panic though because I have a quick and easy solution to fulfill your Tamale cravings at a moments notice.  Tamale Pie.

Tamale Pie has all of the flavors and textures that we love about Tamales without all the hassle and hard work. To make this recipe super quick and easy I get a little help from my pantry by using the Homemade Gourmet Taco Soup seasoning Mix along with a can of petite-diced tomatoes, and a box of chicken stock. Also I save on a little cooking time by using some left over shredded beef brisket that I had in my freezer (pork or chicken are great too!)

Then it’s just as easy as 1,2,3, to whip up the Tamale Dough, press it into the skillet, pour in the filling top with the remaining dough and bake.


Texas Brisket Tamale Pie


For the Filling:

4 Cups Chopped or Shredded Beef Brisket

1 Cup Chicken Stock

15oz Can Petite Diced Tomatoes

1 Packet Homemade Gourmet Taco Soup Mix

2 Cups Shredded Cheddar Cheese


For the Tamale Dough:

3 Cups Maseca* (for Tamales)

3 Cups Warm Chicken Stock

½ Cup Corn Oil

1 Teaspoon Salt

½ Teaspoon Baking Powder

Butter for greasing the pan


Pre-heat the oven to 350.

Add the shredded brisket, 1 cup of chicken stock, 1 can of diced tomatoes and the packet of Homemade Gourmet Taco Soup Mix to a skillet over medium low. Bring the mixture up to a simmer and reduce the liquid by half.

Meanwhile make the Tamale Dough….

Add the Maseca, Salt, and baking powder to a large mixing bowl and mix together. Pour in the warm chicken stock and the corn oil and mix with an electric mixer until well-combined (2-3 minutes) then cover and let the dough rest for 10 minutes.

Grease a large cast iron skillet with butter. I use a 12 inch cast iron skillet.

Press about 2/3rds of the tamale dough into the bottom and up the sides of the skillet in one even layer. (If you dampen your fingers with water it  keeps the tamale dough from sticking to you.)

Pour the shredded brisket filling into the formed tamale crust and top with cheese. Spread the remaining tamale dough out onto a sheet of foil or parchment paper and shape into a disk about the size of the skillet then place on top of the meat and cheese filling. Seal the edges with your fingers. Cover the skillet and bake for 45 minutes at 350.

Serve with Refried Beans and/or Tex-Mex Rice


* Maseca – instant corn flour for making Tamales can be found on the hispanic aisle at most grocery stores.  Also for my Tamales I use corn oil instead of the traditional lard but if you prefer lard it can be substituted for the corn oil.


Posted by

My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

6 thoughts on “Tamale Cravings and a Quick Dinner Solution: Tamale Pie

  1. OMG I am drooling! I just LOVE tamales! I’ve always been intimidated by the “process” of it all even though it is not that hard. I am writing this recipe down on my “to make” list, thanks Mel! (p.s. My daughter and husband just got back from Austin, Wimberley, and San Antone on a whirlwind spring break trip to visit my family! I had to work.) They just loved the Tex Mex/Mexican food down there.)


  2. Thanks Kathryn! I love Tamales too. When I make them in the summer I have to hide them in the very back of the freezer to keep the husband out of my stash. A whirlwind trip to San Antone and Austin is always fun and the Tex-Mex food in San Antone my favorite. I will gladly drive 4 1/2 hours just to go eat there 🙂


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