American · Dinner
Tamale Pie
Seasoned ground beef simmered with tomatoes, corn, and chili spices under a cornbread-style masa topping, then baked until golden. Cheddar melts through the layers, and green chilies and cumin drive the Tex-Mex flavour. Served hot with scallion.
$4
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
775Calories
45.2gProtein
43.2gFat
53.1gCarbs
9.4gSugar
6.6gFiber
1150mgSodium
190mgChol
17.2gSat Fat
680mgPotassium
410mgCalcium
4.2mgIron
1.8mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
high-fiber
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Heat the oven to 400F and lightly oil a small baking dish. Finely chop the onion, mince the garlic, and chop the green chilies. Grate the cheddar.
2
Sauté
Warm the olive oil in an ovensafe skillet over medium heat, cook the chopped onion 4 minutes until translucent, then add garlic 30 seconds until aromatic. Add the ground beef and brown over medium-high heat 5 minutes, breaking it up until no pink remains.
3
Simmer
Stir in chili powder and cumin 1 minute, then add the canned tomatoes, tomato paste, corn, and green chilies with half the stock. Simmer over medium heat 6 minutes until thickened.
4
Assemble
Whisk the cornmeal, salt, and remaining stock into a loose batter. Spoon evenly over the beef and scatter the grated cheddar on top.
5
Bake
Bake at 400F for 25 minutes until the cornmeal crust is set and golden and filling bubbles gently at the edges.
6
Plate
Let rest 5 minutes, then spoon onto a plate and finish with sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g ground beef
- 2/3 cup110g cornmeal
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2/3 cup110g corn
- 11 onion
- 2 clove2 clove garlic
- 3 tbsp3 tbsp tomato paste
- 2 tbsp2 tbsp canned green chilies
- 3 oz86g cheddar
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground cumin
- 1 cup240ml chicken stock
- 2 tbsp2 tbsp olive oil
- 22 scallion
- 1/2 tsp1/2 tsp salt
