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Chili Tamale Pie

Chili layered with corn tortillas and Colby-Jack makes a delicious casserole that’s sure to be a new favorite.


8 - 8 serving

Total Time

Prep Time

Cook Time


  • 1 1/2 lb. ground beef
  • chopped
  • finely chopped
  • minced
  • 1 tbsp. chili powder
  • 1/2 tsp. salt
  • rinsed, drained
  • 2 (10-ounce) cans mild enchilada sauce
  • thawed
  • 12 corn tortillas
  • 2 c. shredded Colby-Jack cheese
  • sliced


Heat oven to 375 degrees Fahrenheit. In large nonstick skillet over medium heat, cook first six ingredients seven to eight minutes, stirring often. Add beans and one can sauce; bring to a boil. Cover; over low heat, cook 15 minutes, adding corn during last five minutes. Remove from heat.

Grease two-quart baking dish. Spread half of remaining sauce in dish. Top with four tortillas, overlapping if needed, 1/2 cup cheese, and half the filling. Repeat layering with four tortillas, 1/2 cup cheese, and remaining filling. Top with remaining tortillas and sauce, jalapeño, and remaining cheese. Grease one side of sheet of foil; place greased side down on filling. Bake 20 minutes. Uncover; bake five to 10 minutes.

Per serving: Calories: 466 Protein: 28 grams Fat: 23 grams (11 grams saturated) Cholesterol: 83 milligrams Carbohydrates: 34 grams Sodium: 880 milligrams Fiber: 5 grams Sugar: 3 grams 

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