Kickin' Chili Tamale Pie

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A great recipe for a quick easy meal!! I vary the recipe a bit using ground turkey, taco seasoning, oregano, chili powder, dash of nutmeg and some cumin. My husband likes it a bit spicier so he adds a little hot sauce after the fact! My kids love this and it reminds me of the Tamale pie I use to eat as a kid!!

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Loved it. Easy, looked great, and ALL my family loved it and was looking for seconds. The polenta like top and bottom were just the right consistency. I was a little short on cornmeal so added maybe a half cup of quick cooking grits to round out the volume. Really easy nice way to make chili special. Thanks Emeril!

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This was a really nice way to use leftover chilli. We loved it. The flavor of the cornmeal was really good and the texture worked out perfect for me. I used a 9x11 pan and thought the amount of cornmeal was just right. As I put it on, it seemed as though it wouldn't be enough but in the end it was. It was quite difficult to spread the mixture atop the chilli. What I did was spread it with a metal dinner spoon that I ran under hot water. As it became difficult to spread, I would re-rinse in the hot water and start again. It worked out really well.

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Crust came out just fine....But that's where it ended. Nothing else in the entire dish settled. You could take it out of the oven and shake the rest of the trey like jello. The idea of this dish is great, but the way the ingredients are and the way the directions are layed out just don't work at all. My old family recipe would do much more justice to this dish. Love Emeril but this one really flopped bad.

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I don't even know what to say about this recipe. It was just awful. Nobody would eat it. I am a pretty experienced cook, and this is the worst dish I've made ever, I think. I read all of the reviews carefully, so I used a 9x13" pan, cooked the tamale masa for a little bit longer on the stove (because of the mushy reviews, and baked it in the oven for over an hour- probably about 1:15. I started at 25 min., then kept testing and adding 5 min. at a time because it was so runny. Not mushy, but runny, like Malt-O-Meal with milk in it. I followed the recipe to a tee, and was so disappointed. It never set up- AT ALL. It didn't even resemble authentic tamales. I get it that it's ground beef, and not supposed to taste like a real tamale, but the flavors were not even close. And I realize it is not supposed to be a cornbread consistency, but more of a masa, but it still didn't even come close to the correct texture. I am really surprised at the level of stars given to this recipe. I really thought that maybe it was transcribed to the web page wrong, like there must have been a typo or two in there. I can't believe Emeril would create something so bad. Sorry, but this is a waste of money and time.

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I make this using cornbread mix instead of corn grits. Make the batter and pour over the top and cook as directed for cornbread. YUM!

Zhizara

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I made it tonight and my family loved it. It's hard finding something they all like. The hardest part was spreading the top evenly, but it came out of the oven looking great.

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Easy, quick recipe! I used left over chili. It was a perfect use for it. Since I didn't have enough chili (4 cups, I added tomato sauce and some ground beef that was already cooked and frozen. Tasted great!

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The cornmeal never fully set. Better on the bottom, but top layer was just barely set. I've been making my mother's tamale pie recipe for years and thought I'd try something new. The creamy, rich flavor of the cornmeal mixture in this recipe is delicious, better than Mom's, but not sure I like the consistency. Made a quick chili without a lot of broth and baked it for 30+ minutes in a 13x9 baking dish. No overflow. Might have tried baking it longer, but the parmesean cheese on top was on the verge of burning. Used whole milk and added 2 eggs, thinking they might help firm up the cornmeal mixture. Some of the mixture firmed up and stuck while I was "whisking" it on the stove, so I figured all would be well once it came out of the oven. If I try it again, I'll bake it 10 minutes before adding the cheese, and will go for 35-40 minutes total oven time.

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I love this recipe. It is great for using up all kinds of leftovers. And the cornmeal topping is great. It?s not supposed to be cornbread. It is supposed to be soft and fluffy like the Masa Harina in a ?Tamale"