Tamale 'Fixins' Soupa with Pintos - Kraft Recipes Top
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Tamale 'Fixins' Soupa with Pintos

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  • 1. To 4 cups cold or lukewarm water (50-62 degrees) add cornmeal, margarine and Zatarains Cajun seasoning.
  • 2. Bring slowly to a boil (med. heat-5 or 6.), stirring often until cornmeal is softened to be done, like cornmeal 'mush'. Then, cook it about 3 to 4 minutes after it begins to boil. (Don't cool it to make polenta.)
  • 3. Add yellow whole kernel corn and pintos. Cook for 2 more minutes, If' the canned goods were stored at room temperature (72 degrees), or 1 minute more, if the added veggies were stored at a cooler temperature.


If you like a 'lumpier' soup, put the yellow cornmeal in boiling water, (breaking up the larger lumps with the back of a large spoon); then it will 'look' like ...pieces of 'tamale' wraps. (That’s where I got the name for the soup.) I put the yellow cornmeal into 'boiling' water 'instead' of cold, (oops!),making it more like 'stirred up' tamale 'pieces' the second time I made it, discovering that I liked it better.) Also, more chili powder may be added to make it 'taste' more like tamales. But, tamales would be 'heavy' for... Later suppers, so I made it into a soup. (The occasion was on a bitter-cold winter's night, and these were the only food supplies that I had 'left' at the end of the month, but, it tasted sooo good.) Also, by adding 1/8th cup of green peppers...will supply 4 servings), and a small amount of shredded onion, and onion powder, + a dollop of sour cream.

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