Tamale Pie
A comforting and flavorful dish that brings together layers of savory ground beef and vegetable filling topped with a golden cornbread crust, creating a satisfying meal perfect for any occasion.
— Constant Cookbook
Ingredients
- :
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 jalapeño peppers, seeded and minced
- 1½ pounds ground beef
- 1½ cups corn kernels, fresh or frozen
- 1 can (14.5-ounces) diced tomatoes, drained
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- 2 teaspoons kosher salt
- ½ cup sliced black olives (optional)*
- 4 ounces Monterey Jack cheese, shredded (about 1 cup shredded)
- :
- 1½ cups yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 6 tablespoons unsalted butter, melted
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.
Cook Time
30M
Prep Time
PT1H
Yield
8 servings
Nutrition
- Calories: 547 kcal
- Carbohydrate Content: 51 g
- Protein Content: 30 g
- Fat Content: 25 g
- Saturated Fat Content: 13 g
- Cholesterol Content: 131 mg
- Sodium Content: 1381 mg
- Fiber Content: 6 g
- Sugar Content: 9 g
- Serving Size: 1 serving
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