tamale pie

tamale pie

A tamale is a traditional Mexican dish, made of masa or dough, which is steamed in a corn husk or banana leaf. They can be filled with savoury or sweet fillings and while they’re AMAZING, they do take quite a long time to make. Let’s shortcut the recipe, while merging all the fun flavours into a Tamale Pie casserole bake!

tamale pie

A tamale is a traditional Mexican dish, made of masa or dough, which is steamed in a corn husk or banana leaf. They can be filled with savoury or sweet fillings and while they’re AMAZING, they do take quite a long time to make. Let’s shortcut the recipe, while merging all the fun flavours into a Tamale Pie casserole bake!
Course Main Course
Cuisine Mexican
Keyword tamale pie
Servings 8 servings
Author Cook with Meg

Equipment

  • 9 inch pie plate or 8×8 baking dish
  • Frying pan

Ingredients

THE FILLING

  • 1 lb ground beef can also use ground chicken or turkey
  • 1 small onion peeled and chopped to a small dice
  • ½ red pepper seeded and chopped to a small dice
  • ½ cup frozen corn
  • ½ cup drained black beans
  • 1 small can of chopped tomatoes drained
  • 2 tsp cornstarch
  • 1 tsp garlic powder You can use fresh garlic too
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp salt
  • 1 cup shredded cheese pick your favourite kind

THE TAMALE TOPPER

  • 1 cup + 2 tbsp of masa harina
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tbsp granulated white sugar
  • 1 cup chicken broth
  • 6 tbps of melted butter + 2 more for the top salted

PIE TOPPERS

  • sliced green onions
  • sour cream

Instructions

  • Preheat the oven to 400 degrees F. 
  • Grease or spray one 9-inch pie pan or an 8×8 pan with non stick cooking spray, or swipe with butter. Set aside. 

LET’S MAKE THE FILLING

  • In a large frying pan, brown the ground meat, over medium to medium high heat. 
  • Add the seasonings, and continue to cook.
  • Add the diced onions and peppers and cook until softened, then drain any excess fat. 
  • Mix in the corn, beans, and tomatoes.
  • Sprinkle in the cornstarch and cook through until you can't see the cornstarch anymore. We are essentially coating the mixture to thicken.

LET’S MAKE THE TOPPER

  • In a large bowl, whisk together the corn flour, baking powder, salt and sugar. 
  • Add the broth and 6 tbps of the melted butter. (we will save the rest of the butter to brush or drizzle over the top).
  • Stir until everything is smooth, we are looking for a thick hummus/almost mashed potato consistency.

TIME TO BUILD THE PIE

  • Pour the meat filling into the prepared pan. (sprayed with nonstick spray)
  • Sprinkle your cup of shredded cheese.
  • Scoop the corn tamale batter over the top and using the back of a spoon spread into an even layer over the top. 
  • Brush or drizzle another tbsp of melted butter over the top before popping into the oven.
  • Bake for 30-45 minutes, or until the edges are golden and the top layer has risen and set. This won't look like cornbread, but it will be more like a dense, slightly firm "cover" of corn/dumpling over the top. You can feel it's cooked if you tap it and it feels slightly hardened. You can also cut into it to make sure it's cooked through.
  • Serve warm with dollops of sour cream, sliced green onion, hot sauce, and anything else you can think of!

Want more dinner ideas, AKA din-spiration?

Loved the Tamale Pie? Test out Wontontaquitos!

SOO GOOD! Enjoy! Meg xo

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