Tamale Pie
This Tamale Pie recipe has all the flavors you are looking for in a a family weeknight dinner. Perfect for a group dinner or when you want to have leftovers! It has all your favorite Mexican flavors in a one-pan meal. It's also a starting point for what is in your refrigerator. One night I swapped rotisserie chicken for the ground beef. Make it vegetarian with your favorite beans - black, pinto, lentils and more vegetables. Add some heat, based on your taste with a jalapeno, Shishito or Hatch chiles.
Servings: 10
Calories: 584kcal
Ingredients
- 1 onion diced
- 1/2 pound lean ground beef
- 1 red bell pepper diced
- 1+ jalapeno Hatch or shishito pepper (to taste) diced, seeds removed
- 2 garlic cloves minced
- 1 Tablespoon chile powder
- 1/2 teaspoon Hatch chile powder green
- 1 teaspoon cumin ground
- 2 teaspoons dried oregano
- 1/2 teaspoon salt to taste
- 1 15-ounce can diced tomatoes
- 1 15-ounce can black beans
- 2 cups corn or kernels from 1 large ear
- 2 cups cheddar cheese shredded
Corn Bread topping
- 1 cup yellow corn meal
- 1 cup flour
- 2 Tablespoons sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/3 cup canola oil
- 1/2 cup yogurt or sour cream optional
Instructions
- Preheat oven to 350°, Roast the red pepper and chile on a grill, burner or in the oven if you prefer in advance, which adds more flavor.
- Add the onion and ground bean to a skillet. Cook for a few minutes. Add the diced red bell pepper and chiles if raw. Cook until the meat has browned. Add the garlic, chile powders, cumin, oregano, salt and stir in.
- Mix in the tomatoes, beans and if roasted, the bell pepper and chiles. Cook for another 5 minutes to incorporate all the flavors.
- While the meat and bean mixture is cooking, mix together the corn bread topping. Add the dry ingredients to a bowl - the corn meal, flour, sugar, baking powder and salt. In a separate bowl, whisk the egg, add the milk, oil and yogurt/sour cream and whisk until incorporated. Stir in the dry ingredients, just until blended. Add about 1/3 cup of corn kernels to the mixture.
- Assemble in a 9 x 13 pan. First spread out the meat, bean and vegetable mixture. Next add a layer of the remaining corn kernels. Follow with the shredded cheese. The cornbread topping is dolloped over it all. Once you have filled in the spots, use a spatula to smooth it out.
- Bake at 350° for 35-40 minutes. Cut into squares and serve.
- Oven Temperature: 350°F
Nutrition
Calories: 584kcal