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The Complete America's Test Kitchen TV Show Cookbook

Skillet Tamale Pie

Page 54

Cuisine: Mexican | Course Type: Main Courses

(3 reviews)
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Tags: mexican Tamale American's Test Kitchen

Recipe Reviews

29th October 2012

foodiewife from Monterey, CA

Rarely do I give less than four stars to ATK. Somehow, their Mexican food doesn't thrill me as much. Maybe it's because I grew up with authentic Mexican food, because I'm half Mexican? Tamale Pie is a classic dish that has the flavors of Mexico. The good thing about this recipe is that it's very quick to make. I felt that it was lacking in the flavor department-- so, I added 2 Tablespoons of tomato paste (I freeze tablespoon increments so that an opened can doesn't go to waste). I added 1 tsp of Cumin. I also added 2 cups of frozen corn kernels (no need to thaw). Instead of canned tomatoes, I used Rotel tomatoes, that has diced green chilis in it. Good call. It needed more heat, though. Next time, I'll kick up the diced green chilis and a little more chili powder and cumin. Good, but not outstanding.
The cornbread topping was good though. It was moist and tender, and so I shall keep that part of the recipe intact

(edited 29th January 2014) (0) comment (0) useful  

29th March 2012


This is a very nice recipe for Tamale Pie and quick too. I make it quite often. I use dried beans (I cook them ahead of time) and add thawed frozen corn. To keep all moist just add a half of cup water with tomatoes, beans, corn and beef.

(edited 29th March 2012) (0) comment (0) useful  

10th January 2012

Milk_Maid from Davenport, FL

This was my first project from the new Complete America's Test Kitchen Cookbook, and I was not disappointed.

For lack of black beans (how can I not have black beans? I ALWAYS have black beans!), I used garbanzos. I appreciated the quick preparation and the instructions were nice and clear.

The finished pie was excellent, and made very good leftovers for lunch the next day.

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