Tamale Pie
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8 servings
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Calories
547 kcal
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Course
Main Course
Tamale Pie
Description
Tamale Pie begins with a ground beef mixture cooked alongside onions, green bell peppers, and minced jalapeños for heat. Corn kernels and canned diced tomatoes enrich the filling, which is spiced with chili powder, cumin, and salt. Optional black olives add briny depth, and Monterey Jack cheese is mixed in for mild creaminess.
The filling simmers to blend flavors before being topped with a cornbread batter made from cornmeal, flour, buttermilk, eggs, butter, and leavening agents. Baking at 400°F results in a golden, lightly crumbly cornbread crust over the savory meat and vegetable base.
This hearty casserole serves as a filling main dish that embodies southwestern flavors. It can be enjoyed fresh or reheated, offering comforting texture contrasts between the moist filling and crumbly topping.
For storage, the baked pie keeps refrigerated for several days and freezes well up to three months. It can also be assembled partially and frozen before baking, then baked from thawed state when needed.
Ingredients
For the Filling:
- 1 tablespoon vegetable oil
- 1 onion finely chopped, medium
- 1 green bell pepper finely chopped
- 2 jalapeno pepper seeded and minced
- 1½ pounds ground beef
- 1½ cups corn kernels fresh or frozen
- 14.5 ounces diced tomatoes canned
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 4 teaspoons cumin ground
- 2 teaspoons kosher salt
- ½ cup black olive optional, sliced
- 4 ounces Monterey jack cheese shredded (about 1 cup shredded)
For the Cornbread Topping:
- 1 cup cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups buttermilk
- 6 tablespoons butter melted, unsalted
- 2 egg lightly beaten
Instructions
- Preheat oven to 400 degrees F.
- Making the Filling: In a large skillet over medium-high heat, warm the oil until hot. Add the onion, green pepper and jalapeños, and cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl and set aside.
- Reduce the heat to medium and add the ground beef to the pan. Cook, stirring occasionally to break up the meat, until browned, 5 to 10 minutes. Once the meat is browned, add the onion mixture back to the pan. Stir in the corn, diced tomatoes, tomato paste, chili powder, cumin and salt. Stir well to ensure that the spices and the tomato paste are evenly distributed. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and let stand while preparing the cornbread topping.
- Make the Cornbread Topping: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk, eggs, and melted butter. Add the buttermilk mixture to the dry ingredients and use a rubber spatula to gently mix it together, taking care not to overmix the cornbread batter.
- Assemble & Bake the Pie: Stir the olives (if using) and shredded cheese into the beef mixture and pour it into a 9x13-inch baking dish, smoothing the top. Pour the cornbread batter over the filling, using a spatula to spread it into an even layer. Bake for 15 to 20 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Allow the pie to rest for 15 minutes before serving.
Notes
- Refrigerate baked tamale pie in an airtight container for up to 5 days.
- Fully baked pie can be frozen for up to 3 months; thaw overnight before reheating in the oven.
- To freeze unbaked pie, freeze uncovered briefly to set the cornbread, then wrap tightly and store up to 3 months; thaw before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 51g | 17% |
| Protein | 30g | 60% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 131mg | 44% |
| Sodium | 1381mg | 58% |
| Potassium | 936mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1375IU | 28% |
| Vitamin C | 23.7mg | 26% |
| Calcium | 269mg | 27% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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