Tamale Pie
A delightful mix of flavors with a creamy filling under a golden cornbread crust, perfect for busy weeknights and packed with protein.
Ingredients
Filling ingredients
- 1 lb Ground beef or turkey Adds protein and heartiness.
- 1 Onion, chopped Brings aromatic sweetness.
- 1 can Diced tomatoes with green chilies Infuses zest.
- 1 can Kidney beans, drained Adds fiber.
- 1 tbsp Chili powder Provides warmth and spice.
- 1 tsp Cumin Adds earthy richness.
- to taste Salt and pepper Essential for seasoning.
Cornbread topping
- 1 box Cornbread mix Creates a fluffy topping.
- 1 cup Milk Ensures perfect consistency.
- 1 large Egg Binds the cornbread.
- 1 cup Shredded cheese Adds creaminess.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 to 4 minutes.
- Add the ground beef or turkey. Cook until browned, breaking it apart with a spatula, which should take around 5–6 minutes.
- Stir in the drained kidney beans and diced tomatoes. Add chili powder, cumin, salt, and pepper. Mix well and let it simmer for 5 minutes.
Cooking
- In a separate bowl, combine the cornbread mix, milk, and egg. Stir until just combined.
- Spread the beef mixture evenly in a greased baking dish.
- Pour the cornbread batter over the beef mixture. Spread it to cover evenly, and sprinkle shredded cheese on top.
- Bake in the preheated oven for 25–30 minutes or until the cornbread is golden brown and a toothpick comes out clean.
Serving
- Remove from the oven and let it cool for about 5 minutes.
- Cut into squares and serve warm.
Notes
For the best results, avoid overcooking the meat and allow the pie to cool slightly before serving. Use gluten-free cornbread mix for a gluten-free option.