hearty-mexican-inspired-tamale-pie-cornbread-topping

Hearty Mexican-Inspired Tamale Pie with Cornbread Topping

TOTAL
75min
PREP
20min
COOK
55min
Medium

A comforting and flavorful tamale pie that brings the taste of South America to your dinner table. This layered dish features seasoned ground beef (or plant-based alternative) and a savory tomato base, all topped with a golden cornbread crust. Perfect for a cozy family meal!

550 Calories
25g Protein
45g Carbs
28g Fats

*Nutrition per serving

Casserole
Comfort Food
Weeknight Dinner
Mexican-Inspired

Ingredients

Servings: 6
30ml (2 tbsp) Olive Oil
450g (1 lb) Ground Beef
1 medium (approx. 150g) Yellow Onion
3 cloves (approx. 15g) Garlic
15g (1 tbsp) Chili Powder
5g (1 tsp) Cumin
2.5g (1/2 tsp) Smoked Paprika
2.5g (1/2 tsp) Dried Oregano
5g (1 tsp) Salt
2.5g (1/2 tsp) Black Pepper
800g (28 oz) Diced Tomatoes
240ml (1 cup) Tomato Sauce
165g (1 cup) Corn Kernels
240g (1 cup) Black Beans
180g (1.5 cups) Yellow Cornmeal
75g (1/2 cup) All-Purpose Flour
30g (2 tbsp) Granulated Sugar
10g (2 tsp) Baking Powder
2.5g (1/2 tsp) Salt
2 large Eggs
240ml (1 cup) Milk
60g (1/4 cup) Butter
100g (1 cup) Cheddar Cheese

Steps

1

Preheat your oven to 190°C (375°F). Lightly grease a 23cm x 33cm (9x13 inch) baking dish with cooking spray or a little butter.

2

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef (or plant-based substitute) and cook, breaking it up with a spoon, until browned. If using beef, drain off any excess grease.

3

Add the chopped yellow onion to the skillet with the browned beef. Cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Be careful not to burn the onion.

4

Stir in the minced garlic, chili powder, cumin, smoked paprika, and dried oregano. Cook for another minute, stirring constantly, until the spices are fragrant. This blooming of spices helps to deepen their flavor.

5

Pour in the undrained diced tomatoes and the tomato sauce. Add the rinsed and drained black beans and the corn kernels. Stir everything together to combine.

6

Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir well and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer gently for 10-15 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.

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Simmering allows the flavors to deepen and the sauce to thicken slightly. If the mixture seems too dry, you can add a splash of water or vegetable broth.

7

While the filling simmers, prepare the cornbread topping. In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and 1/2 teaspoon of salt.

8

In a separate medium bowl, whisk together the eggs, milk, and melted butter until well combined.

9

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few small lumps are okay. Overmixing can result in a tough cornbread topping.

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Mix only until the dry ingredients are moistened. A slightly lumpy batter is ideal for tender cornbread.

10

Pour the meat filling evenly into the prepared baking dish. Spread it out to create an even layer.

11

Carefully spoon the cornbread batter over the meat filling, spreading it gently with the back of a spoon or an offset spatula to cover the entire surface. Try not to mix the batter into the filling.

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Spoon dollops of batter evenly across the filling, then gently spread from the center outwards. If you want a cheesy topping, sprinkle the shredded cheddar cheese over the cornbread batter before baking.

12

Bake in the preheated oven for 30-35 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean. The filling should be bubbly around the edges.

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If the cornbread starts to brown too quickly, you can loosely tent the dish with aluminum foil for the last 10-15 minutes of baking.

13

Let the tamale pie rest for 10-15 minutes before slicing and serving. This allows the filling to set slightly, making it easier to cut and serve neat portions.

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