Tamale Pie
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Use 10 oz. cans of tomatoes & corn - not large ones.
Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3401Calories
112 gProtein
183 gCarbs
252 gFat
Full nutrition (34 nutrients)
Calories3401 kcal
Protein112 g
Carbohydrates183 g
Fiber17 g
Sugars26 g
Total Fat252 g
Saturated Fat43 g
Monounsaturated Fat158 g
Polyunsaturated Fat26 g
Omega-30.2 g
Cholesterol354 mg
Sodium2165 mg
Potassium2652 mg
Calcium473 mg
Iron19 mg
Magnesium220 mg
Phosphorus1255 mg
Zinc22 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D2.5 mcg
Vitamin C21 mg
Vitamin A183 mcg
Vitamin E61 mg
Vitamin K23 mcg
Vitamin B60.8 mg
Vitamin B121.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)13 mg
Folate401 mcg
Choline121 mg
Caffeine0 mg
Water968 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 37. The excerpt below is the record exactly as published.
TAMALE PIE 1 Lb. Ground Round Steak 3/4 C. Salad Oil 1 Can Tomatoes Salt & Pepper 1 Can Corn 1 Chopped Onion Method: Brown onion and meat. Add rest of ingredients and cook 20 minutes on top of stove. Add 1 beaten egg, 1 C. Cornmeal and 1 C. Milk, then $C. sliced green (stuffed) olives
Cook this with the app: pantry check, scaling, and the assistant.