Ingredients: |
Ingredients: Tamale Pie
Ingredients
Meat Filling:
1 ½ lbs lean ground beef
1 yellow onion , finely chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
10 oz can red enchilada sauce , or homemade
1 can creamed corn
8 oz can diced green chiles
1 teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground cumin
1 1/2 cups shredded cheese
Masa Topping:
1 1/2 cups Masa Harina (corn flour)
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup low-sodium chicken broth
1 cup milk
1/2 cup melted butter
1/2 cup shredded cheese
Optional Topping Ideas:
avocado, sour cream, cilantro, hot sauce
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Directions: |
Directions:Cook ground beef in a deep 12-inch skillet* or cast iron pan, crumbling it into small pieces as it cooks, until browned. Add diced onion, season with salt and pepper, and sauté for 3 minutes.
Add enchilada sauce, corn, chiles, chili powder, coriander, and cumin and cook for 5-10 minutes. Taste and add additional spices (chili powder, cumin, salt or pepper), as desired. Stir in cheese.
Make Topping: Mix the corn flour, baking powder and salt together. Stir in the chicken broth, milk, butter and cheese. Pour evenly over the top of meat mixture.
Bake 400 degrees for 40 min. Allow to cool for at least 10 minutes before serving.
Top with avocado and sour cream, if desired.
Notes
Pan Size: I like to bake the tamale pie right in the skillet I’m cooking in but if you don’t have the right size or oven proof pan, you can bake it in a 9x9 inch or similar size pan.
Vegetarian: Swap the meat for two cans of pinto or black beans.
Box Mix Cornbread Topping (Jiffy or Bobs Red Mill): Prepare according to package instructions. Pour over meat mixture and bake.
Chiles: Try using diced jalapeños or a chipotle chili in adobo sauce.
More Veggies: Add a chopped bell pepper, grated carrot, olives, peas or whatever you like.
Make Ahead Instructions:
The beef mixture can be made ahead of time and kept in an airtight container in the fridge for 1-2 days. Warm in a pan before adding the tamale topping.
Freezing Instructions: Bake as instructed and allow to cool. Cover well and and freeze for up to 3 months. Thaw in the fridge before baking. May also freeze after baking. The beef mixture may also be frozen separately in an airtight container for up to 3 months.
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