Recipes Weeknight Meals

Tamale Pie

Need an interesting take on Mexican food at home? I was craving something other than standard tacos/fajitas and this hit the spot! This one pan meal has cheesy corn bread baked upon seasoned beef with veggies. We are obsessed with cast iron pans and have four different sizes for braised beef, pizza, roasted veggies and more. We made this tamale pie in our 12 inch cast iron, but you could use any pan that can go from stove top to oven. Or cook the beef on the stove, then transfer to a Pyrex and bake. 

My parents bought a new cook book with all cast iron recipes that I may have borrowed (or taken) from their house last month. It had a pork tamale pie that I adapted into the recipe below. Per the recipe, it is moderately spicy but you can make it more or less spicy by adjusting the amount of chili powder, jalapeno pepper or subbing Monterey Jack cheese in place of pepper jack cheese.

A few weeks ago, we doubled this recipe to feed 8 adults and it was a hit. You can prepare the beef and veggies ahead of time, then add the corn bread topping and bake just before serving. Serve with guacamole, sour cream or salsa and enjoy!

Tamale Pie
Beef Filling
  1. 1 lb lean ground beef
  2. 2 cloves of garlic, minced
  3. 4 green onions, dark greens separated from light greens and whites
  4. 1 can of black beans, rinsed and drained
  5. 1 14oz can of diced tomatoes
  6. 1 cup frozen corn
  7. 1/2 cup chicken broth
  8. 1 cup shredded pepper jack cheese (or Monterey Jack for less spice)
  9. 2 T chili powder
  10. 1T oregano
  11. 1 t cumin
  12. 1 t garlic powder
  13. salt and pepper to taste
  14. Optional: diced and seeded jalapeno pepper
Corn Bread Topping
  1. 3/4 cup corn meal
  2. 3/4 cup all purpose flour
  3. 3/4 t baking powder
  4. 1/4 t baking soda
  5. 1/4 t salt
  6. 3/4 cup buttermilk
  7. 1 egg
  8. 2 T olive oil
  9. 2T honey
  10. 1/2 cup shredded cheddar
  1. 1. Preheat oven to 400 degrees F. Place rack in middle position.
  2. 2. Heat 10-12" cast iron pan (or other skillet) with 1 T olive oil over medium heat.
  3. 3. Add ground beef and once it starts to brown, add light green and white green onions, garlic and jalapeno (if using). Once brown, drain off grease.
  4. 4. Add chili powder, cumin, oregano, garlic powder, salt and pepper. Once combined, add drained beans, diced tomatoes with juice, corn, and broth.
  5. 5. Simmer over medium heat for 5-7 minutes then remove from heat and stir in cheese.
  6. 6. In a medium bowl, combine flour, corn meal, dark green onions, baking soda, baking powder and salt. In a separate bowl, whisk buttermilk, egg, olive oil and honey. Pour buttermilk mixture into flour and stir until combined.
  7. 7. Spoon batter over the beef mixture and smooth into an even layer.
  8. 8. Bake for 15-20 minutes or until it begins to brown, then top with 1/2 cup shredded cheddar and bake until melted.
Our Plate

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