Venison Tamale Pie with layers of cornbread, red enchilada sauce, spicy ground venison, and cheddar cheese all topped with salsa and sour cream.
Venison Tamale Pie is so addictive and I never make enough even though I try. I made one large skillet and a medium-sized skillet this time and that was close to enough. I think I need another large cast-iron skillet. Actually, I’d love to have more cast-iron anything really!
Venison Tamale Pie
|Prep Time: 3 Minutes||Yield: 8 Slices|
|Cook Time: 34 Minutes||Serving Size: 1 Slice|
|Total Time: 37 Minutes||Calories: 361|
- 1/2 cup White Lily® White Cornmeal Mix
- 2/3 cup White Lily® Self-Rising Flour
- 3 Tbsp. vegetable oil
- 1/3 cup milk
- 1 egg
- 4.5 oz. Old El Paso Chopped Green Chiles
- 14.75 oz. Libby’s Cream Style Corn
- 1 lb venison, ground
- 1 tsp. cumin
- 1 tsp. chili powder
- Dash of salt and black pepper
- 10 oz. Old El Paso Red Enchilada Sauce, Mild
- 2 cups of shredded cheese
- Sour Cream (optional)
- Salsa (optional)
- Preheat oven to 375 °F.
- Mix the cornmeal, flour, and oil together and then add in the milk and egg. Then fold in the chiles and corn.
- Pour into a large greased cast iron skillet and bake until done, which would be about 20 minutes.
- While baking the cornbread, fry the venison burger along with the cumin, chili powder, salt, and black pepper until done, about 7 minutes.
- When the cornbread is done, poke holes in it with a knife and pour enchilada sauce over it.
- Then top with the venison and the shredded cheese and place back in the oven for about 7 minutes.
- Let it cool and serve with toppings or serve plain.
Watch and Follow…
You’re supposed to let this dish cool much longer than I did before serving, but in my opinion, it tastes so much better when it’s still nice and hot. When you don’t wait it kind of falls into a big giant mess in the plate, so it’s so difficult to make it look good plated, but you know me–I had to share anyway. Take a gander at all of this ooey-gooey delicious mess.
The good, the bad, and the delicious…
- Venison Tamale Pie is not too bad calorie-wise and it is also loaded with protein, calcium, and iron and very low in sugar.
- It is also high in fat, cholesterol, sodium and for some of you, it might be a little too high in carbs as well.
See my tips below for making this a more diet-friendly recipe.
The nutrition facts below do not include sour cream and salsa.
Venison Tamale Pie Nutrition Facts
|Yields: 8 slices||Serving Size: 1 slice|
|Calories 361||Calories from fat: 35|
|% Daily Value*|
|Total Fat 14 g||22%|
|Saturated Fat 2 g||9%|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 4 g|
|Trans Fat 0 g|
|Cholesterol 108 mg||36%|
|Sodium 880 mg||37%|
|Potassium 271 mg||8%|
|Total Carbohydrates 28 g||9%|
|Dietary Fiber 3 g||11%|
|Sugars 4 g|
|Protein 28 g||55%|
|Vitamin A 11%||Vitamin C 10%|
|Calcium 24%||Iron 23%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.
To make this recipe more diet-friendly…
- To help lower the cholesterol and fat use less fat in your ground venison burger. This recipe was calculated using 80/20 ground venison burger because that’s what most hunters use. If your burger has less fat this recipe will also have less fat and cholesterol. You can use ground venison that has no fat added and it will be just as delicious!
- To help lower the fat, even further, use low-fat cheese and/or use less cheese.
- To help lower sodium use a low sodium enchilada sauce and rinse the green chilies before using them.
- The majority of the carbs are coming from the bread (meal, flour, corn), so maybe you could cut the bread mix in half, making a much thinner crust.
- Whatever changes you make to your Venison Tamale Pie, you can recalculate the nutrition facts at myfitnesspal.com