Tamale Pie
Filled with favorite chili ingredients and topped with tender cornbread, this tamale pie is a family favorite!
Servings: 8
Ingredients
For the Filling
- 24 ounces ground beef
- 1 medium onion diced
- 1 red bell pepper diced
- 1 to 2 jalapeños diced
- 2 cloves garlic minced
- 1 tablespoon ground chile powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon fine sea salt
- 15 ounces canned black beans rinsed and drained
- 15 ounces crushed tomatoes
- 1 cup corn kernels
- 4 ounces shredded cheddar cheese divided use
For the cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup sour cream
Instructions
- Preheat the oven to 400°F.
- Heat a 12-inch oven-safe skillet (cast iron preferably) over medium-high. Add the ground beef and cook 8 minutes, breaking it up into small pieces. When no pink remains, add the onion, bell pepper, and jalapeño. Cook another 5 minutes.24 ounces ground beef, 1 medium onion, 1 red bell pepper, 1 to 2 jalapeños
- Add the garlic, chile powder, cumin, coriander, and salt. Stir well to coat the meat and veggies with the spices, cooking for about 1 minute, until fragrant.2 cloves garlic, 1 tablespoon ground chile powder, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon fine sea salt
- Stir in the beans, corn, and tomatoes, mixing well. Cook just another few minutes to meld flavors. Remove from heat and stir in half of the shredded cheese.15 ounces canned black beans, 15 ounces crushed tomatoes, 1 cup corn kernels, 4 ounces shredded cheddar cheese
- To make the cornbread, in a bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, eggs, and sour cream, stirring until evenly incorporated and no dry bits remain, then stir in the remaining cheese.1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon fine sea salt, 1/4 teaspoon baking soda, 1 cup buttermilk, 2 large eggs, 1/2 cup sour cream
- Smooth out the top of the filling in the pan (or transfer to casserole if needed), then dollop on the cornbread batter. Spread to the edges of the pan.
- Bake for 20 minutes, until cornbread is golden brown and a toothpick inserted into the middle comes out clean.
- Let cool 10 minutes before serving.
Notes
- If baking in a 9x13-inch casserole, lightly coat with nonstick spray before adding filling and cornbread batter.
