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–+ servings
Tamale Pie

Hearty Tamale Pie: Your New Favorite Comfort Food Delight

This Hearty Tamale Pie is a comforting, budget-friendly dish that combines a savory chili base with a fluffy cornbread topping, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 tablespoons Vegetable Oil Can substitute with canola oil or olive oil.
  • 1 large Green Bell Pepper Remove seeds and ribs.
  • 1 large Onion Shallots can be used for a sweeter flavor.
  • 2 tablespoons Chili Powder Adjust amount to taste for spiciness.
  • 2 tablespoons Tomato Paste Double-concentrated is ideal.
  • 1 tablespoon Chicken Bouillon Paste Low-sodium broth is a good alternative.
  • 1 teaspoon Garlic Powder Fresh garlic can be substituted.
  • 1 teaspoon Kosher Salt Adjust according to taste.
  • 1 teaspoon Dried Oregano Fresh oregano is a nice substitute.
  • 1 teaspoon Ground Cumin Smoked cumin can add flavor.
  • 1 pound Ground Beef Lean options like turkey or pork can be used.
  • 1 can Pinto Beans Rinsed before adding.
For the Cornbread Topping
  • 1 cup All-Purpose Flour Gluten-free flour is an alternative.
  • 1 cup Cornmeal Fine or medium grind works best.
  • 1 tablespoon Sugar Can reduce or omit if desired.
  • 1 tablespoon Baking Powder Ensure it is fresh.
  • 1 large Egg Use flaxseed meal for a vegan substitute.
  • 1 cup Sour Cream Plain yogurt serves as a good substitute.
  • 1/4 cup Unsalted Butter Can substitute with oil for dairy-free.
  • 1 cup Extra-Sharp Cheddar Cheese Shred your own for the best texture.

Equipment

  • Large skillet
  • Mixing bowls
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat vegetable oil over medium heat. Add diced green bell pepper and chopped onions, and cook until soft, about 8–10 minutes.
  2. Stir in chili powder, tomato paste, and chicken bouillon paste. Mix well and add water, garlic powder, salt, oregano, and cumin. Simmer for 5–8 minutes.
  3. Add ground beef to the skillet, breaking it up. Cook until browned, about 4 minutes.
  4. Stir in rinsed pinto beans, reduce heat, and let simmer for another 8–10 minutes.
  5. Preheat your oven to 375°F (190°C). In a bowl, mix flour, cornmeal, sugar, and baking powder.
  6. In another bowl, whisk egg, sour cream, and melted butter. Gradually fold wet ingredients into dry mix until combined.
  7. Dollop cornbread batter over the chili mixture in the skillet and spread evenly.
  8. Bake for 25–30 minutes until cornbread is golden and set.
  9. Cool for a few minutes before slicing and serving with sour cream or guacamole.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 600IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Use an oven-safe skillet to simplify the process. Adjust seasonings to your taste and avoid overmixing the cornbread batter.

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