Easy Tamale Pie Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
523 kcal
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Course
Main Course
Easy Tamale Pie Recipe
Description
The Easy Tamale Pie combines a richly spiced meat mixture and a cheesy cornbread topping. The meat filling consists of browned lean ground beef (or poultry), onions, diced tomatoes, corn, black beans, green chilies, black olives, and a blend of chile powder, cumin, garlic powder, and onion powder. This mixture simmers to meld flavors and reduce excess liquid. The cornbread topping is prepared by mixing cornmeal, milk, eggs, sugar (optional), corn kernels, and shredded cheese to create a slightly thick batter that firms up as it sits.
The meat filling and cornbread batter are layered in a greased baking dish or cast iron pan, then baked at 400°F until the cornbread topping is golden and set. The cornbread offers a moist, cheesy texture complementing the savory, textured meat below. The chile and spices lend a warming heat balanced by the sweetness of corn and mild cheese.
This dish serves well as a main course, offering a comforting mix of protein, vegetables, and grains. It pairs well with simple sides or salads and works for weekday meals or gatherings. Adjust seasoning to taste to avoid blandness, as the recipe suggests taste-testing the meat mixture before baking.
Leftovers store well refrigerated for several days or freeze up to three months. Reheating is best done in the oven covered with foil for even warming. The cornbread consistency depends on the cornmeal or masa used; slight adjustments to liquid may be needed to achieve the right thickness before baking.
Ingredients
- 1 - 1 ½ pounds ground beef lean, or use ground chicken or turkey
- 1 cup onion diced
- 15 ounce diced tomatoes drained, or use fire roasted tomatoes, canned
- 1 cup corn frozen or canned, drained
- 15 ounce black beans drained, rinsed, canned
- 4 ounce green chiles drained, chopped
- 4 ounce black olives sliced, drained
- 1 tablespoon chili powder use Jalapeno or Chipotle chile powder for more kick
- 1 -2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 - 1 ½ teaspoons kosher salt to taste
Cornbread Topping
- 1 cup cornmeal or masa harina, yellow
- 1 cup milk other percentages may be used, but it may not set up the same, whole
- 2 tablespoons granulated sugar optional
- 2 large egg
- 1/2 cup corn frozen or canned, drained
- 1/2 cup cheddar cheese mild, Mexican or Sharp, shredded
Instructions
Prepare the Cornbread Topping
- In a medium bowl combine cornmeal, milk, sugar, corn, and eggs just until moistened and combined. Stir in cheese and allow to sit while the tamale pie mixture simmers. It will thicken as it sits. If it's too soupy, add 1 tablespoon of cornmeal at a time. Note: if using masa harina increase milk to 1 ¼ - 1 ½ cups
- Preheat oven to 400° F (205° C) and grease a 10x7 baking dish or a 10-12 inch cast iron pan.
Make Tamale Meat Mixture
- Heat a large skillet (10-12 inch) over medium-high heat. Cook ground beef and onion until beef is browned, breaking apart, stirring often. Drain any grease from the skillet.
- Stir in the tomatoes, corn, black beans, olives, chiles, chili powder, cumin, onion powder, garlic powder and salt. Bring to a simmer, reduce heat and simmer until thickened; about 10 minutes.
- Taste your meat mixture at this point, if necessary, add additional salt, pepper, spices and herbs (such as Mexican oregano) to taste.
- Pour mixture into prepared baking dish, or if using the same pan, remove from heat. *Make sure your mixture has simmered and reduced, without liquid, if necessary, simmer a bit longer.
- Spoon thickened cornbread topping mixture on top, spreading evenly. See notes for runny or unbaked cornbread topping.
- Bake uncovered in a preheated oven for 35-45 minutes until the top is golden brown and tamale pie is bubbly. To check if cornbread topping is done, insert toothpick and if comes out with only a few moist crumbs it's done. If still gooey, and top is browning, place a sheet of foil loolselyover the top and continuing baking for 5-10 minutes.
- Remove from the oven and allow to cool for about 10 minutes before serving. Serve with a little sour cream, avocado slices, salsa if desired.
Notes
- Adjust seasonings in the meat mixture to avoid blandness, increasing spices as preferred.
- Leftovers keep up to 5 days refrigerated or 3 months frozen; reheat covered in the oven for best results.
- If cornbread topping is too wet, add cornmeal gradually to thicken before baking.
- Masa harina mixtures thicken quickly and may need additional liquid to loosen before spreading.
- Freeze the assembled pie after cooling; thaw overnight in refrigerator before baking as usual.
- Test doneness by inserting a toothpick into the cornbread; it should come out mostly dry with some crumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 523kcal | 26% |
| Carbohydrates | 54g | 18% |
| Protein | 40g | 80% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 147mg | 49% |
| Sodium | 1332mg | 56% |
| Potassium | 1114mg | 24% |
| Fiber | 11g | 44% |
| Sugar | 11g | 22% |
| Vitamin A | 935IU | 19% |
| Vitamin C | 19mg | 21% |
| Calcium | 218mg | 22% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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