Easier to make than traditional tamales, yet full of bold flavors you’d expect in a tamale!
South of the Border Tamale Pie
- Prep Time
- Cook Time
- 10" Cast Iron Fry Pan or 9"x13" baking pan
- Difficulty Level Intermediate
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- 0 ratings
- Meat filling:
- 2 pounds ground beef
- 1 onion, chopped
- 1 red or green pepper seeded and chopped
- 2 tablespoon minced garlic (about 3 cloves)
- 1 cup frozen corn
- 2 cups roasted canned tomatoes (15 ounce can)
- 4 ounces green chilies (1 small can)
- 3 teaspoons of chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon Mexican oregano
- 1 to 1 1/2 cup shredded cheddar cheese
- Corn flour topping:
- 2 1/4 cup corn flour (masa)
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 cup Chicken Stock
- 1/2 cup frozen corn
- 1/2 cup melted butter
- 1/2 cup shredded cheddar cheese
- Optional: 1 small Jalapeño, chopped finely
- Preheat the oven to 400* If using a 9"x13" pan, spray and set aside. If using a cast-iron pan, use the one you make the seasoned filling in.
- Heat a small amount of oil in a cast-iron pan. Add the ground beef and break into small pieces with a wooden spoon. Brown the meat, chopped onion, bell pepper, and garlic. Cook until the onions have softened.
- Add chili powder, cumin, and oregano to the pan.
- Stir in tomatoes, chilis, corn, cheese, and salt, cook until thickened.
- While meat is reducing, mix the cornflour, baking powder, and salt in a large bowl. Add in the chicken broth and butter. Whisk until smooth. Add cheese and chopped Jalapeño if using.
- Pour (or scoop) the corn batter evenly over the top of the beef mixture and spread to the edges of the cast iron pan. (If using 9"x13" baking dish, pour in meat mixture and spread corn mixture on top and spread to edges.)
- Bake for 30-45 minutes, until a toothpick inserted into the center, comes out clean. Serve warm with your favorite salsa and sour cream.
- * if preparing cornflour topping ahead have an extra cup of chicken stock to add if it becomes too stiff for spreading.
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