tamale pie

I've been on a tamale pie kick ever since updating my mom's classic recipe a couple months ago by adding a brown butter cornbread crust. Essentially an olive-packed chili baked underneath a sweet cornbread crust, it's one of the all-in-one comfort classics that never fails to bring big smiles and full bellies in its wake. This 100% vegetarian version is no different.

Quick and Easy Vegetarian Tamale Pie With Brown Butter Cornbread Crust Recipe

olive oil

corn kernels corn

onion,

red bell pepper, diced

poblano pepper, diced

salt and black pepper

garlic,

Serrano pepper, minced

cumin (preferably from whole seeds)

coriander (preferably from whole seeds)

oregano

ancho chili powder

green olives, sliced

soy sauce

black beans, drained and rinsed

kidney

cheddar cheese (about 1 cup)

scallions, thinly sliced

cilantro

For the Brown Butter Cornbread Crust:

unsalted butter

(about 5 ounces) fine yellow cornmeal

(about 5 ounces) all-purpose flour

sugar

baking powder

baking soda

eggs

(about 3/4 cup) sour cream

(about 1/4 cup) cultured buttermilk

scallions

red jalapeño pepper, finely minced

Sour cream,

Adjust oven rack to center position and preheat oven to 425°F. Heat oil in a large Dutch oven, or saucepan over high heat until lightly smoking. Add corn and cook, stirring occasionally, until corn is well charred in spots, about 4 minutes. Add onion, bell pepper, and poblano pepper, season with salt and pepper, and cook, stirring, until softened but not browned, about 3 minutes. 

Add garlic, Serrano pepper, cumin, coriander, oregano, and chili powder and cook, stirring, until fragrant, about 30 seconds. Add olives, soy sauce, tomatoes, black beans, and kidney beans. Bring to a simmer and adjust heat to maintain. Cook, stirring occasionally, until thick and fragrant, about 20 minutes. Stir in grated cheese, scallions, and cilantro and season to taste with salt and pepper. Set aside.

For the Brown Butter Cornbread Crust: Heat butter in a 12-inch cast iron or stainless steel skillet over medium heat until melted. Continue to cook, swirling pan gently until butter is nutty-smelling and solids are a toasty brown. Transfer to a heatproof cup or bowl and let rest until slightly cooler, about five minutes. 

Combine cornmeal, flour, sugar, 1 teaspoon kosher salt, baking powder, and baking soda in a large bowl. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until homogenous. Whisking constantly, slowly drizzle in reserved browned butter. Whisk wet ingredients into dry ingredients until homogenous. Fold in scallions and jalapeño pepper.

Transfer bean mixture to a large cast iron skillet. Using a large spoon, place small dollops of the cornbread batter mixture on top of the bean filling, then use the back of the spoon to spread it into an even layer. Transfer the skillet to the oven and bake until pale golden brown and a skewer inserted into the cornbread comes out clean, about 20 minutes. 

Let cool 15 minutes, then serve with sour cream.

Tamale pie is a dish that screams for an update. I mean, it's cornbread and chili all rolled into one! This version uses tender, slow-cooked, shredded skirt steak flavored with layers and layers of aromatics and vegetables for a rich, complex, chili-based stew topped with corn bread flavored with browned butter.

The Best Tamale Pie With Braised Skirt Steak, Charred Corn, and Brown Butter Cornbread Crust Recipe

skirt steak,

whole sweet dried chilies

chilies

chicken stock

vegetable or canola oil

red bell pepper, stemmed, seeded, and thinly sliced

poblano pepper, stemmed, seeded, and thinly sliced

Worcestershire sauce

Asian fish sauce

Adjust oven rack to center position and preheat oven to 300°F (see note for pressure cooker instructions). Heat butter in a large Dutch oven over medium heat until melted. Continue to cook, swirling pan gently until butter is nutty-smelling and solids are a toasty brown. Transfer to a heatproof cup or bowl and reserve for Brown Butter Cornbread Crust.

Return pan to high heat. Season skirt steak generously with salt and pepper. Add to the pan in as close to a single layer as possible. Cook without moving until deeply browned on bottom side, about 6 minutes. When beef is browned (do not brown top side), transfer to a large plate and set aside.

Meanwhile, place chilies on a microwave-safe plate and microwave until hot, pliable, and toasted, about 30 seconds. Transfer to a microwave-safe liquid measuring cup and add 1 cup chicken stock. Cover with plastic wrap and microwave on high power until gently simmering, about 3 minutes. Remove from microwave and transfer to a blender. Add remaining chicken stock. Blend until completely smooth, about 1 minute. Set aside.

Return Dutch oven to high heat. Add oil to Dutch oven followed by corn. Cook, stirring occasionally, until corn is well charred in spots, about 4 minutes. Add onion, bell pepper, and poblano pepper, and cook, stirring, until softened but not browned, about 3 minutes. 

Add garlic, Serrano pepper, cumin, coriander, and oregano and cook, stirring, until fragrant, about 30 seconds. Add chili purée and stir to combine. Return beef to the pot along with any drippings. Add olives and stir to combine. 

Bring to a simmer on the stovetop, cover, and transfer to the oven (see note for pressure cooker instructions). Cook until beef is fall-apart tender, about 2 1/2 hours. Remove from oven.

Set oven temperature to 425°F. Stir Worcestershire sauce, fish sauce, and cheese into stew. Return to stovetop and simmer on medium heat, stirring frequently, until thickened to a rich, stew-like consistency, about 5 minutes. Stir in scallions and cilantro and season to taste with salt and pepper. Transfer mixture to a 12-inch cast iron skillet or a 9- by 13-inch casserole dish.

For the Brown Butter Cornbread Crust: Combine cornmeal, flour, sugar, 1 teaspoon kosher salt, baking powder, and baking soda in a large bowl. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until homogenous. Whisking constantly, slowly drizzle in reserved browned butter. Whisk wet ingredients into dry ingredients until homogenous.

Using a large spoon, place small dollops of the cornbread batter mixture on top of the beef filling, then use the back of the spoon to spread it into an even layer. Transfer the skillet to the oven and bake until pale golden brown and a skewer inserted into the cornbread comes out clean, about 20 minutes. 

Made from scratch, yet quick and easy, Tamale Pie is an old school casserole with layers of seasoned beef or chicken, cornbread, and melted cheese.

Tamale Pie

cornmeal

salt

butter, (cooled)

milk

can cream style corn

beef, (such as sirloin)

can enchilada sauce, ((read label to make sure it's gluten free))

salsa

chili powder

colby jack cheese

Preheat oven to 400ºF. Grease a cast iron skillet with butter or spray a pie plate, 11X7 pan, or 9X9 pan with cooking spray.

Whisk together cornmeal, sugar, baking powder, and salt. Add egg, melted butter, milk, and cream style corn. Whisk to combine. Pour into prepared baking dish and bake for 20 minutes, or until toothpick comes out clean and edges are golden brown. Remove from oven and decrease oven temperature to 375ºF.

Use the handle of a wooden spoon to poke holes all over the cornbread surface. Pour 1/2 can enchilada sauce on top and spread evenly over cornbread. Set aside.

While cornbread is baking, begin to make filling. In a large skillet brown beef over medium high heat and drain, if necessary. To the browned beef stir in remaining enchilada sauce, salsa, and chili powder. Bring to a boil and simmer, uncovered, for 5 minutes until thickened.

Spread beef filling over cornbread. Top with cheese and return to 375ºF oven for 15 minutes, or until cheese is bubbly. Let sit for 5-10 minutes before cutting. Serve with additional salsa, cilantro, sour cream, and sliced avocado.

https://embed.mediavine.com/videos/efqsc924rarwbo2kmor2

Tamale Pie is an old school casserole with layers of seasoned beef or chicken, cornbread, and melted gooey cheese. Made from scratch, yet quick and easy, Tamale Pie is perfect for a family favorite weeknight meal!

Tamale Pie is a Mexican-inspired one-pot dish full of ground beef, cornbread, and cheese!

beef

onion (chopped)

bell pepper (diced, green or red)

garlic (minced)

taco seasoning

water

enchilada sauce

cheddar cheese (shredded, divided)

corn muffin mix (8.5 oz)

sour cream

corn kernels (canned, fresh, or frozen)

cilantro (chopped, for garnish)

Preheat oven to 350ºF.

Combine beef, onion, bell pepper, and garlic in a 10&quot; ovenproof skillet. Cook until no pink remains. Drain any fat.

Add taco seasoning and ¼ cup water. Simmer until water evaporates. Stir in enchilada sauce. Top with 1 ½ cups of cheese.

Combine corn muffin mix, sour cream, corn, milk ,and egg. Spread over the beef mixture.

Top with remaining cheese and bake 35-40 minutes.

Garnish with cilantro and serve.

Tamale Pie is made with seasoned ground beef and topped with homemade cornbread and cheese. It&#039;s a simple dinner casserole that&#039;s big on flavor.

onion

can diced tomatoes (drained (or 15 oz can tomato sauce))

corn

olives (drained)

green chilies (drained)

garlic powder

Cheddar cheese

chives

Preheat oven to 350 degrees F. Grease a 9”x9” baking dish or 10-inch oven safe skillet with nonstick cooking spray.

Heat a large skillet over medium-high heat. Add ground beef and onion and cook until beef is browned and no longer pink, stirring often. Drain any grease from the pan.

To the beef, stir in tomatoes, corn, olives, chiles, chili powder, garlic powder and salt. Bring to a boil, then reduce heat and simmer until thickened; about 10 minutes. Pour the beef mixture into the prepared baking dish.

In a medium sized bowl, stir together the cornmeal, milk, sugar and eggs just until combined. Spread evenly over the beef mixture in the pan, then top evenly with the cheese.

Bake uncovered in the preheated 350 degree oven for 40-50 minutes. Top should be golden brown and the sauce should be bubbling up on the sides.

Let sit for 5-10 minutes before serving. Top with sour cream and sliced green onions if desired.

Top individual servings with sour cream and parsley or chives for garnish, if desired.

Perfect Tamale Pie:  Our tamale pie recipe feeds a crowd with big flavors, and is much easier to make than traditional tamales. Your family will love this gluten-free tamale-inspired pot-pie!

Perfect Tamale Pie Recipe

red bell pepper, (seeded and chopped)

garlic cloves, (minced)

tomatoes ((1 can))

green chiles ((1 can))

cornstarch

chile powder

cumin

cheddar cheese

corn flour

chicken broth

butter

Preheat the oven to 400 degrees F. Spray two 9-inch pie pans, one 9 X 13 inch baking dish, or a 12-14 inch cast iron skillet with nonstick cooking spray. Set aside.

Place a  large saute pan (or cast iron skillet) over medium heat. Add the ground beef and break into small pieces with a wooden spoon. Brown the meat, then push it to the sides of the pan and add the chopped onion, bell pepper, and garlic. Cook until the onions have softened. Then mix in the frozen corn, crushed tomatoes, green chiles, cornstarch, chile powder, cumin, salt and cheese. Stir well and turn off the heat.

Meanwhile, mix the corn flour, baking powder and salt in a large bowl. Add in the chicken broth and butter. Whisk until smooth. Then stir in the cheese.

Pour the meat filling into the prepared pans. (If you cooked the filling in a cast-iron skillet, you can leave it in the pan.) Pour (or scoop) the corn batter evenly over the top and spread to the edges of the pans. Bake for 30-45 minutes, until a toothpick inserted into the center of the corn batter comes out clean. Serve warm!

Homecooked tamale flavor for your busiest weeknights.

Easy Cheesy Tamale Pie 

all-purpose flour

corn kernels

onion powder

Monterey Jack cheese, grated

Cilantro, chopped,

Preheat oven to 400°F and grease a 9-inch pie dish with butter or nonstick spray. Set aside.

In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Add egg, sour cream, corn, and milk and stir to combine.

Pour mixture into pie dish and bake for 15 minutes. Meanwhile, prepare the beef:

In a skillet over medium heat, season beef with chili powder, salt, cumin, oregano, onion powder, and garlic powder and cook until no longer pink.

Poke cornbread layer all over with a fork and drizzle with enchilada sauce.

Top with ground beef and shredded cheese and return to oven. Bake until sauce is bubbly and top is golden brown, 10-15 minutes more.

Let cool five minutes before serving. Enjoy!

This tamale pie is seasoned ground beef, corn and beans baked together with cheddar cornbread to make a hearty and comforting casserole. This Mexican style meal is perfect for feeding a crowd and can be easily customized to your tastes.

beef (I use 90% lean)

onion (finely chopped)

red enchilada sauce

can black beans

salt and pepper

cooking spray

box corn muffin mix (such as Jiffy)

egg and milk

cheddar cheese (shredded)

toppings

Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with cooking spray.

Heat the olive oil in a large pan over medium heat. Add the ground beef and season with salt and pepper to taste.

Cook the ground beef for 4-5 minutes. Add the onion and cook for another 4 minutes or until the onion has softened and the meat is cooked through.

Add the garlic and cook for an additional 30 seconds.

Stir in the taco seasoning, enchilada sauce, beans and corn. Bring to a simmer and cook for 5 minutes.

Pour the beef mixture into the prepared baking dish and spread into an even layer.

For the filling

Place the corn muffin mix into a bowl. Add the eggs and milk according to package directions.

Mix until a batter forms.  Add the cheese and stir until just combined.

Spread the batter over the layer of meat.

Place the pan in the oven. Bake for 40-45 minutes until topping is golden brown and a toothpick inserted into the cornbread layer comes out with just a few crumbs attached. If your casserole is browning too quickly, you can cover it with foil for the duration of the bake time. Cut into slices and serve, topped with avocado, sour cream and pico de gallo if desired.

For the topping

https://content.jwplatform.com/videos/O5si9RLi.mp4

Tamale pie made with ZERO corn! You won't believe how much this tastes like the real deal! 8 net carbs per serving.

Low Carb Tamale Pie

butter, melted

heavy cream

green chiles

coconut flour

1:1 sugar substitute

sauce,

chicken breasts

avocado

Preheat oven to 350 degrees. Spray a 9...

Preheat oven to 350 degrees. Spray a 9 inch pie plate with non-stick spray.

Add the melted butter, cream, and eggs to...

Add the melted butter, cream, and eggs to a mixing bowl and whisk to combine.

Add the green chiles, coconut flour, sugar substitute,...

Add the green chiles, coconut flour, sugar substitute, salt, and baking soda to the bowl and stir well to combine.

Spread the mixture into the prepared dish and...

Spread the mixture into the prepared dish and bake for 15 minutes. The cornbread should be just set on top, but still somewhat jiggly in the center.

Use a fork to poke holes all over...

Use a fork to poke holes all over the cornbread.

Drizzle the top of the cornbread with the...

Drizzle the top of the cornbread with the enchilada sauce.

Add the cooked chicken and taco seasoning to...

Add the cooked chicken and taco seasoning to a bowl and stir to coat.

Arrange chicken over the top of the cornbread...

Arrange chicken over the top of the cornbread and sprinkle with grated cheddar.

Return to the oven for 10 minutes.

Serve with your favorite toppings.

https://mediavine-res.cloudinary.com/video/upload/tmivzd5eabqzr4psb6xo.mp4

This keto tamale pie is sure to satisfy those Mexican food cravings! Richly seasoned ground beef topped with a grain-free coconut and almond flour crust. And plenty of cheese too! It&#039;s an easy and delicious low carb dinner recipe.

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