Main Dishesbonappetit5.0
Tamale Pie Recipe
Tamale pie is a cozy, comforting Tex-Mex casserole that's a mashup of beefy bean chili on the bottom and tender homemade cornbread on top.
👥 8 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
- ●bowl
- ●whisk
- ●spatula
- ●oven
📝 Preparation Steps
1
Chili
2
Heat ¼ cup vegetable oil in a medium heavy skillet, preferably cast iron, over medium-high. Cook 1 green bell pepper, ribs and seeds removed, finely chopped, and 2 medium onions, finely chopped, stirring occasionally, until onions are softened and translucent, 8–⏱️ 10 minutes.
medium onions, finely chopped2
3
Add 3 Tbsp. chili powder, 3 Tbsp. double-concentrated tomato paste, 2 Tbsp. chicken bouillon paste, 2 tsp. garlic powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. dried oregano, 1 tsp. ground cumin, and ½ cup water. Cook, stirring often, until tomato paste is brick red and beginning to stick to bottom of pan, 5–⏱️ 8 minutes. Add 8 oz. ground beef and 1 cup water and cook, stirring often to break up meat into small pieces, until beef is mostly gray but with some pink still remaining, about ⏱️ 4 minutes.
. chili powder3 Tbsp. double-concentrated tomato paste3 Tbsp. chicken bouillon paste (preferably Better Than Bouillon)2 Tbsp. garlic powder2 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. dried oregano1 tsp. ground cumin1 tsp. ground beef (20% fat)8 oz
4
Add one 15-oz. can pinto beans, rinsed, to beef mixture. Reduce heat and simmer, stirring occasionally, until flavors are melded and chili is slightly thickened, 8–⏱️ 10 minutes. Taste and season with more salt if needed. Let cool while you make the cornbread batter.
15-oz. can pinto beans, rinsed1
5
Cornbread and Assembly
6
Place a rack in middle of oven; preheat oven to 375°. Whisk together ½ cup (63 g) all-purpose flour, ½ cup (80 g) medium-grind yellow cornmeal, ⅓ cup (66 g) sugar, 1½ tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl. Whisk 1 large egg, ½ cup sour cream, and 4 Tbsp. unsalted butter, melted, in a small bowl to combine. Make a well in the center of dry ingredients and pour in egg mixture; stir with a whisk or rubber spatula until combined (batter will be very stiff). Add 4 oz. extra-sharp cheddar cheese, coarsely grated; fold in until incorporated. Using a tablespoon (easier option) or a #60 or #70 cookie scoop (prettier option), dollop batter over meat mixture in skillet (it’s okay if chili is still a bit warm), spacing about ½" apart.
½ tsp. baking powder1. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsplarge egg1. unsalted butter, melted4 Tbsp. extra-sharp cheddar cheese, coarsely grated4 oz
7
Bake tamale pie until cornbread springs back when gently pressed and a toothpick or cake tester inserted into the center of cornbread comes out mostly clean with a few moist crumbs attached, 25–⏱️ 30 minutes. Let cool 5–⏱️ 10 minutes before serving.
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