Tamale Pie
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From cynthiajordan
Tamale Pie is an irresistible blend of Tex-Mex flavors and comfort food that is sure to become a favorite among your family and friends. Made with Red Gold tomatoes and Bush's beans, this dish is of the finest quality and boasts an unbeatable taste. The sweet cornbread topping is the cherry on top, elevating this classic chili recipe to new heights of flavor. Whether you're looking for a filling and tasty weeknight meal or a comforting dish for a special occasion, Tamale Pie is sure to deliver. So, whip up a batch and enjoy the warm, hearty, and satisfying flavors of this delectable Tex-Mex dish.
📸 by @Lisathompson
- Recipe Card
Recipe Card
Chili
ingredients
- 2 tablespoons canola oil
- 1 large yellow onion, diced
- 1 large green bell pepper, seeded and diced
- 1 large jalapeño (optional), seeded and diced
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 3 garlic cloves, minced
- 1 pound ground beef (or turkey or plant-based ground meat)
- 1/4 cup chili seasoning
- 2 tablespoons cumin
- 1 1/2 cups beef or vegetable stock
- 3 (14.5 ounce) cans Red Gold Petite Diced Tomatoes
- 1 (15 ounce) can Bush’s pinto beans, drained and rinsed
- 1 (15 ounce) can Bush’s black beans, drained and rinsed
- 2 cups shredded cheddar cheese, plus more for serving
Cornbread Topping
ingredients
- 1 cup sour cream
- 1/2 cup water
- 2 large eggs
- 1 bunch chopped chives, ~2 tablespoons reserved for garnish
- 2 (16 ounce) boxes corn muffin mix, (such as Jiffy or Krusteaz)
To make the chili:
Method
Step 1
In a large pot or dutch oven, heat oil on high, sauté onion, bell pepper, and jalapeño. Stir in salt and pepper stirring continuously for 3 minutes. Reduce heat to medium-low for 10 minutes stirring occasionally. Stir in garlic for 1 minute.
Step 2
Add meat to the pot, using the back of a spoon to break it into crumbles. Cook until evenly browned and no pink remains. About 8 minutes.
Step 3
Stir in chili seasoning, and cumin. Cook 1 minute.
Step 4
Add in beef stock, scraping up any browned bits from the bottom of the pot. Stir in the Red Gold Petite Diced Tomatoes, pinto beans, and black beans. Bring to a boil.
Step 5
Reduce heat and simmer 45 minutes or until most of the moisture has evaporated and chili has thickened.
Step 6
Remove from heat and season well to taste. Carefully transfer chili to a 9x13 inch baking dish and sprinkle an even layer of cheddar over top. Set aside.
To make the cornbread:
Step 1
Preheat oven to 400°F degrees.
Step 2
In a medium bowl, whisk together sour cream, and water, followed by the eggs until smooth. Stir in chives.
Step 3
Using a spatula, fold in corn muffin mix. Use a spoon to dollop large scoops over top the chili, then spread evenly.
Step 4
Bake for 35-40 minutes.
Step 5
Remove from oven and let cool for 15 minutes before serving.
Step 6
Top with sour cream, chives, pickled (or sliced) jalapeños, cheddar, and sliced avocado if desired.