Description

Tamale Pie is a comforting casserole that combines the rich flavors of a traditional tamale into a one-pan dish. With a savory ground beef or chicken filling, a flavorful tomato-based sauce, and a golden cornbread topping, this easy-to-make meal is perfect for weeknight dinners, potlucks, or family gatherings. It’s versatile and can be adapted to different dietary preferences, including vegetarian options. A satisfying and hearty meal the whole family will love!

Ingredients

For the filling:

1 lb ground beef (or ground chicken or turkey for a leaner option)
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 (4 oz) can green chilies (optional, for heat)
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper, to taste
1/2 cup frozen or fresh corn kernels (optional)
1 cup shredded cheddar cheese (for topping)

For the cornbread topping:

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 large egg
1 teaspoon sugar (optional, for a slightly sweeter topping)

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Instructions

Prepare the filling:
Preheat your oven to 375°F (190°C). In a large skillet, cook the ground beef (or chicken/turkey) over medium heat, breaking it into small crumbles as it cooks. Drain excess fat. Add the chopped onion and garlic, cooking for 3-4 minutes until the onion becomes translucent. Stir in the diced tomatoes, green chilies (if using), chili powder, cumin, paprika, salt, and pepper. Simmer for 5-7 minutes. Stir in the corn (if using) and remove from heat.
Make the cornbread topping:
In a separate bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (if using). In another bowl, whisk together milk, vegetable oil, and egg. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.
Assemble the tamale pie:
Spread the cooked meat mixture evenly in a greased 9×9-inch baking dish. Spoon the cornbread batter over the meat mixture and spread it evenly. Top with shredded cheddar cheese.
Bake the tamale pie:
Bake for 25-30 minutes or until the cornbread topping is golden brown and cooked through. Check for doneness by inserting a toothpick into the cornbread—it should come out clean or with just a few crumbs attached. If the top is browning too quickly, cover with foil for the last 10 minutes.
Serve:
Allow the Tamale Pie to cool for a few minutes before serving. Cut into squares and serve hot, optionally garnished with extra cheese, sour cream, or fresh cilantro.

Notes

For a vegetarian version, substitute the ground meat with black beans, pinto beans, or a mix of both. Add extra vegetables like zucchini or bell peppers.Use a Mexican cheese blend, Monterey Jack, or pepper jack cheese for a different flavor.For extra heat, add diced jalapeños or hot sauce to the filling.You can add diced green chilies or corn kernels to the cornbread batter for added flavor.