Tamale Pie
With its chili-like bean and meat filling and soft, cheesy cornbread topping, this casserole is quintessential comfort food — and a long-time American favorite. As with so many recipes brought to the U.S. by immigrants, this dish has changed significantly from its original incarnation: the traditional tamal of Mexico and Guatemala's indigenous cultures. We're happy to salute both that first tamal, and what it's evolved to over time in millions of American kitchens.
- Prep time
- 35 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons (25g) olive oil
- 1 pound ground chicken, turkey, or beef
- 1 cup (142g) onions, diced
- 2 cloves garlic, chopped
- 1 tablespoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon table salt
- pepper or cayenne pepper, to taste
- 1 can (8 ounces) tomato sauce
- 1 can (14.5 ounces) stewed tomatoes
- 1 can (14.5 ounces) diced tomatoes in juice
- 1 can (14.5 ounces) black or dark red kidney beans, drained and rinsed
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (103g) whole cornmeal
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 4 tablespoons (57g) butter
- 1 large egg
- 1 small (8 ounces) can creamed corn
- 1/2 cup (113g) buttermilk
- 1 cup (113g) grated cheese, optional
Instructions
- 1
To make the filling: Place a large skillet over medium heat. Add the olive oil and the meat.
- 2
Cook, stirring occasionally, until the meat is browned. Add the onions, garlic, and spices, and cook for 3 minutes more, until the onions soften.
- 3
Add the tomato sauce, stewed tomatoes, and diced tomatoes. Cook for 5 minutes. Add the kidney beans, stir to combine, and transfer the mixture to a covered 2 1/2 to 3-quart casserole dish.
- 4
For the topping: Preheat the oven to 350°F. Whisk together the flours, baking soda, baking powder, and salt.
- 5
Work in the butter until the mixture resembles coarse bread crumbs.
- 6
Beat together the egg, creamed corn, and buttermilk, and stir into the dry ingredients until evenly moistened.
- 7
If you're adding cheese, stir it in now.
- 8
Scoop the batter on top of the hot filling, leaving plenty of space around each one: the tamale dumplings will double in size as they cook. Cover the dish and bake for 25 to 30 minutes. Remove from the oven and serve warm.