Tamale Pie

This tamale pie is so cozy and delicious! A savory chili-like stew, topped with a golden cornmeal crust- a healthy, comfort food meal that is vegetarian and gluten-free adaptable!

Here’s an easy weeknight dinner recipe for Tamale Pie that can be made with ground chicken, turkey, or beef, or keep it vegetarian and use ground vegetarian “meat.” We add beans and veggies and enchilada sauce to create the flavorful filling on the stovetop.

Whisk up a quick batch of cornbread batter to spread over top before baking in the oven. When it comes out, it is transformed into a golden cornbread-crusted pan of deliciousness!

Why you’ll love TamalE PIE

What I love about this one pot meal is how fast and easy it is to put together, letting the oven do half the work. It is also very adaptable- use whichever meat or veggie meat you like! We add lots of veggies for extra nutrition, but you do you. Add cheese for extra richness, or vegan cheese. You can even use leftover chili as the base. A fun easy recipe you’ll love!

How to make Tamale Pie

Step 1: Make the filling on the stovetop with veggies and your choice of meat – chicken, turkey or beef- or try vegetarian ground “meat”. You can even use leftover chili!

Step 2: Stir in enchilada sauce – either store-bought or make our easy blender sauce- see recipe notes.

Step 3: Make the cornbread topping, whisking ingredeints in a bowl.

Step 4: Add cheese for extra richness, or leave it off for a leaner option. Jack cheese, cheddar, mozzarella, or vegan cheese would be good here.

Step 5: Spread the cornbread batter over the stew, then top with jalapeños. Bring to a simmer on the stove.

Step 6: Then, into the oven, it goes to bake! Bake for 25-30 minutes at 400F.

The Cornbread will bake over top of the filling, and when it comes out, it will be golden, puffed, and delicious! My husband loves it rubbed with a little pat of butter; up to you!

Serving suggestions

Top with a dollop of sour cream or avocado, hot sauce and fresh cilantro. Serve with a leafy green salad or our Mexican Slaw.

Storage and Make Ahead

• Store leftovers in the refrigerator for up to 4 days. If using cast iron, store it in a different airtight container, as cast iron can rust in the fridge. Reheat in a 350F oven or in the microwave.
• If making ahead, feel free to make the filling up to 3 days ahead. The cornbread batter should be made close to baking time as the baking powder is activated once wet.
• You can also make this with left over chili- just make sure it is a little saucy.

Simple Delicious Tamale Pie, a simple weeknight meal, easily vegetarian, adaptable, and perfect for weeknights! Let us know what you think in the comments below.

More Favorite Cornbread Recipes

• Vegan Cornbread Muffins
• Classic Homemade Cornbread
• Cornbread Casserole
• Zucchini Cornbread
• Cornbread Stuffing with Cranberries and Pecans

Tamale Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 17 reviews

• Author: Sylvia Fountaine | Feasting at home
• Prep Time: 20
• Cook Time: 25
• Total Time: 45 minutes
• Yield: 6-8
• Category: Main
• Method: baked
• Cuisine: Mexican

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Description

Simple, Delicious Tamale Pie with your choice of ground turkey, beef, or veggie meat topped with a delicious cornbread crust. Vegetarian and Gluten-free are adaptable.

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Ingredients

Units USM

• 1–2 tablespoon olive oil
• 1 onion, diced
• 4 garlic cloves, rough chopped
• 1 lb ground meat (chicken, turkey, or beef) or use vegetarian ground “meat”.
• 1 red bell pepper
• 14-ounce can black beans, drained (or sub extra veggies or more meat)
• 1 cup fresh or frozen corn
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon dried mexican oregano (or use regular)
• 1 1/2 cups enchilada sauce (or sub 1 can tomato sauce or diced tomatoes and perhaps double the spices)
• 1/4– 1/2 cup water
• 4-ounce can of drained green chilies (optional)
• 1–2 tablespoons chopped fresh cilantro- optional
• 1 cup grated cheese- optional (jack, cheddar, mozzarella or vegan cheese- anything melty)

Cornbread Topping

• 1 cup cornmeal
• 1/4 cup flour (or gluten-free flour blend)
• 1 1/2 teaspoons baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 large egg
• 2/3 cup milk, plant-based milk, or buttermilk, more as needed
• 2 tablespoons olive oil or melted butter
• 1 jalapeño, sliced- optional
• more cheese- totally optional

Garnish with fresh cilantro, sour cream (or avocado) and hot sauce ( all optional).

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Instructions

1. Preheat oven to 400F
2. Make the filling: In a 10-11 inch ovenproof 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.)
3. Add the corn and beans, salt and spices. Stir in the enchilada sauce and a little water and optional canned chilies, bring to a simmer over low heat. Taste, adjust salt and spices. If it feels dry, add a little more water to loosen. ( If you used tomato sauce instead of enchilada sauce you may want to add more spices- cumin, coriander, chili powder, oregano). You want this stew base to be flavorful and robust in flavor and just slightly liquidy. If it is too liquidy, simmer on low so some of the liquid dissipates. And while it’s simmering, make the cornbread topping.
4. Make the Cornmeal Crust: Mix cornmeal, flour, baking powder, salt and sugar in medium bowl. In a small bowl, whisk the egg, milk , and oil in a small bowl. Pour the wet ingredients into the dry and whisk. If it seems dry, just add a few more tablespoons of milk until the consistency seems spreadable.
5. Stir in optional cilantro into the filling and sprinkle with the optional cheese. While the stew is still simmering on the stove, spread the cornbread batter in a thin layer over top. Top with thinly sliced jalapeño ( or more grated cheese)
6. Simmer for 1-2 minutes more (you want the stew to be hot before putting it in the oven), place over a sheet pan to catch any overflow and place on the middle rack.
7. Bake for 20-25 minutes, check, then continue baking for an additional 5 minutes or until puffed and beautifully golden. Brush with butter if you like.
8. Serve with fresh cilantro, sour cream, avocado and hot sauce.

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Notes

If you dont have an oven proof skillet, bake this in a 9- 10 inch round pie plate, or a 9×9 inch baking dish.

These can also be baked in mini cast iron skillets.

Leftovers keep 4 days in an airtight container in the fridge. Do not store this in the cast iron skillet as it can rust.

Nutrition

• Serving Size:
• Calories: 347
• Sugar: 7.5 g
• Sodium: 1085.7 mg
• Fat: 13.6 g
• Saturated Fat: 3.8 g
• Carbohydrates: 36.4 g
• Fiber: 6.4 g
• Protein: 20.2 g
• Cholesterol: 70.9 mg

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