Here’s a cozy, one skillet dinner recipe for Tamale Pie – that can be made with ground turkey, beef or keep it vegetarian and use ground vegetarian “meat” or jackfruit! One of our readers gave me the jackfruit idea this week when she made the Middle Eastern Lamb Stew I just posted, with jackfruit instead of lamb. Brilliant don’t you think? Anyhow, the flavorful Mexican stew is cooked on the stove top then topped with a simple cornmeal batter before baking in the oven. When it comes out, it is transformed into a golden cornmeal-crusted pan of deliciousness. A beautiful, homey recipe that comforts and satisfies. And the the best part- it is very adaptable and can be lightened up. It’s a fun one for sure!
The flavorful base can be achieved with ground meat, vegetarian ground “meat”, jackfruit or even using extra beans and veggies.
Make the stew on the stove-top, then top with the cornmeal batter.
Add cheese for extra richness, or leave it off for a leaner option.
Spread the batter over the stew, then top with jalapeños. Bake for 25 minutes at 425F.
When it comes out the crust will be golden and crispy.
My husbands loves this topped with a little sour cream.
Simple Delicious Tamale Pie, a homey and delicious one skillet meal, easily adaptable and perfect for weeknights!
PrintTamale Pie
Simple Delicious Tamale Pie with your choice of ground turkey, beef or veggie meat ( or jackfruit) topped with a delicious cornbread crust. | www.feastingathome.com
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8
- Category: Main
- Cuisine: Mexican
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, rough chopped
- 1 lb ground meat ( turkey, chicken or beef) or vegetarian ground “meat”, ground seitan, jack fruit, or extra beans.
- 1 bell pepper ( or try cubes of roasted butternut, sweet potatoe, or an ear of corn when in season)
- 1 can black beans, drained (or sub extra veggies or more meat)
- 1 teaspoon salt
- 1 teaspoons chili powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon dried mexican oregano (or use regular)
- 1 ½ cups enchilada sauce ( or sub 1 can tomato sauce or diced tomatoes and perhaps up the spices)
- ½ cup water
- small can drained green chilies (optional)
- 1 tablespoon chopped fresh cilantro- optional
- ½-1 cup cheese- optional
Corn Bread Topping
- 1 cup cornmeal
- 2 tablespoons flour
- 1 ½ teaspoons baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 extra large egg
- ½ cup plus 1 tablespoon milk or nut milk
- 2 tablespoons olive oil
- 1 jalapeño- optional
- more cheese- totally optional
Garnish with fresh cilantro, sour cream ( or avocado) and hot sauce ( all optional).
Instructions
Preheat oven to 425F
In a 10-11 inch oven proof skillet or dutch oven, saute onion, garlic, ground meat and bell pepper in the olive over medium heat until meat is golden brown, about 10 minutes. ( If using vegetarian meat option, no need to brown first – cook the onion, garlic and bell pepper until tender, then add the ground veggie meat. Use a metal spatula to prevent sticking. If the veggie meat continues to stick no worries scrape it up when you add the liquids. If using jackfruit, remember to drain well first. )
Add the beans, salt and spices. Stir in the enchilada sauce and water and optional canned chilies, bring to a simmer over low heat. Taste, adjust salt and spices. ( If you used tomato sauce instead of enchilada sauce you may want to add more spices). Bottom line is …you want this stew base to be flavorful and robust in flavor and just slightly liquidy. Cover and simmer on low and while it’s simmering, make the cornbread topping.
Mix cornmeal, flour, baking powder, salt and sugar in medium bowl. Whisk the egg, milk and oil in a small bowl. Pour the wet ingredients into the dry and whisk.
Stir in optional cilantro into the filling and sprinkle with optional cheese. While the stew is still simmering on the stove, spread the cornbread batter in a thin layer over top. Simmer 1-2 minutes more, and top with thinly sliced jalapeño ( or more grated cheese) and then place in the hot oven.
Bake for 20 minutes, check, then continue baking an additional 5 minutes or until beautifully golden.
Serve with fresh cilantro, sour cream, avocado and hot sauce.
PS. my husband likes his cornbread top lathered in butter right when it comes out of the oven. Optional of course.
11
Sylvia,
I have had trouble working with those soy bits being marketed as vegan beef replacement. I put them in a skillet and they stick to the pan. I put olive oil in first, and they become a sludgy me, and I never get the consistency of little chewy bits. How do you cook them? i love the taste and texture, but now wonder if I should be roasting them or something else absurd.
Doug, they do stick! It’s annoying!!! I use a well oiled pan and a metal spatula to scrape up the bits. In this recipe, when you add the liquids they will be easy to scrape up, so just do that and don’t worry too much, it should still turn out. 🙂
Thank you, Sylvia!. As always, looking forward to making your recipes. Tamale Pie will be this coming weekend. I can’t make the Chile Rellenos because the Poblano Chiles they get in this town are the size of jalapeños. Surely I can find a company that ships large Poblanos nation wide.
You’re tastes are awesome. you hanks for sharing your recipes with us!
Thanks Doug. You could also try pasilla peppers. Sometimes our peppers here are small too, sometimes they are enormous…not a lot of consistency. 🙂
Merci pour cette recette que je vais m’empresser de faire. Je suis sûre que cela va me plaire . Bisous Chris06
Perfect! Thanks for additional info for alternatives…
Best