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.

Ingredients

Units

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

Preheat oven to 400F
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.)
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.
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.
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)
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.
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.
Serve with fresh cilantro, sour cream, avocado and hot sauce.

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