Barbeque Tamale Pie

Barbeque Tamale Pie

Barbeque Tamale Pie


Created By: Apple of My Eye

Barbeque Tamale Pie

SERVINGS: 12 servings


  • 1 1/2 cup cornmeal mix
  • 1 cup buttermilk
  • 1 cup creamed corn
  • 1 large egg, lightly beaten
  • ¼ cup butter, melted
  • 1 cup LA VICTORIA® red enchilada sauce
  • 1 (15-ounce) container LLOYD’S® Seasoned and Shredded BBQ Beef
  • ½ cup Mexican cheese blend
  • Garnish: chopped fresh cilantro leaves
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  1. Heat oven to 425°F. In large bowl, combine cornmeal mix and next 3 ingredients. Stir in melted butter.
  2. Pour mixture into buttered, 10-inch cast-iron skillet. Bake 25 to 30 minutes or until golden. Let stand 10 minutes.
  3. With bottom of wooden spoon, poke holes over top of cornbread. Spread enchilada sauce over top. Place barbecue evenly over sauce and top with cheese.
  4. Reduce oven temperature to 375°F. Bake 20 minutes or until heated through and cheese is melted.
  5. Sprinkle with cilantro, if desired.
Rated 4 out of 5 by from Easy and good for Football! Used Cornmeal Muffin Mix and mixed in medium bowl with the creamed corn and a little buttermilk to make it pasty . Buttered an 8 inch cast iron skillet and baked at 400* for 21 minutes. Inverted to cool and then cut in half horizontally. Mixed 1/2 of the enchilada sauce with the bbq meat and spread 2/1 of this mixture between the two halves and topped with 1/2 of the cheese, some diced red onion. Place other 1/2 of cornbread on top and added remaining bbq, cheese and sauce. Baked until cheese melted. Yum.
Date published: 2017-02-05
Rated 3 out of 5 by from Go to the original recipe from Apple of my eye Several ingredients are missing from this version of the recipe. Flour, baking soda, sugar.. This version was not good...
Date published: 2017-01-10
Rated 3 out of 5 by from BBQ WHY does the recipe not say what to do with the shredded BBQ?
Date published: 2016-11-01
Rated 3 out of 5 by from ummm ummmm............ Tasty Quick Hot Cheap.............Lets eat Hormel!
Date published: 2016-11-09
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