Tamale Pie

 


Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 1 hour
Servings: 8
Category: Main Dish

Notes After Making

Add

Ingredients

Filling

  • 1 pound ground beef or 1 pound cooked shredded chicken
  • ½ onion, chopped
  • 3 cloves garlic, minced
  • 1 (4-ounce) can diced green chiles
  • 1 (10-ounce) can green enchilada sauce
  • ½ teaspoon salt
  • 1½ teaspoons ground cumin
  • 1½ teaspoons chili powder
  • 2 cups shredded cheddar, Monterey Jack, or Mexican cheese blend, divided

Cornbread Topping

  • 1 cup all-purpose flour (120 g)
  • 1 cup yellow cornmeal (156 g)
  • 2 tablespoons granulated sugar (25 g)
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 large egg
  • ¼ cup sour cream or Greek yogurt 
  • ¼ cup neutral oil or melted butter
  • 1 cup buttermilk or milk (did 1/2 of each)

Optional Toppings

  • Sour cream
  • Diced avocado or guacamole
  • Chopped cilantro
  • Green onions

Instructions

Prepare the Filling

  1. Preheat the oven to 375°F. Lightly grease an 8×8-inch baking dish.
  2. In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is tender. If using cooked shredded chicken, sauté the onion first, then stir in the chicken.
  3. Add the garlic and cook for 30 seconds.
  4. Drain excess grease if needed.
  5. Stir in the salt, cumin, and chili powder.
  6. Add the diced green chiles and green enchilada sauce. Simmer for 2–3 minutes until heated through.
  7. Stir in 1 cup of the shredded cheese until melted.
  8. Spread the filling evenly into the prepared baking dish.

Prepare the Cornbread

  1. In a large bowl, whisk together the flour, cornmeal, sugar, salt, baking powder, and baking soda.
  2. In a separate bowl, whisk together the egg, sour cream, oil (or melted butter), and buttermilk.
  3. Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.

Assemble

  1. Carefully spoon the cornbread batter over the meat filling.
  2. Gently spread the batter to the edges with an offset spatula or the back of a spoon.

Bake

  1. Bake for 20–25 minutes.
  2. Remove from the oven and sprinkle the remaining 1 cup of shredded cheese evenly over the cornbread.
  3. Return to the oven and bake an additional 10–15 minutes, or until the cornbread is golden, the cheese is melted, and a toothpick inserted into the cornbread comes out clean.
  4. Let the casserole rest for 10 minutes before serving.

Serve

Top with sour cream, diced avocado or guacamole, cilantro, or green onions, if desired.

Jessica’s Notes

Best Served With

  • Refried or black beans
  • Pico de gallo
  • Crisp green salad

Wine Pairings

  • Sauvignon Blanc offers bright citrus and herbal notes that complement the green enchilada sauce while balancing the richness of the cheese.
  • Dry Riesling provides a touch of fruit that softens the mild heat of the chiles without overpowering the dish.
  • Tempranillo pairs beautifully with the seasoned beef and warm cumin flavors.
  • Zinfandel has ripe berry flavors and peppery spice that stand up well to the hearty filling.
  • Sparkling Rosé refreshes the palate and cuts through the richness of the cornbread and melted cheese.

Prep Ahead

  • Prepare the filling up to 2 days ahead and refrigerate.
  • Mix the dry cornbread ingredients ahead of time and combine with the wet ingredients just before baking.
  • Assemble just before baking for the best cornbread texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat covered in a 350°F oven for 20–25 minutes, or microwave individual portions until heated through.

Freezer-Friendly

Freeze the assembled casserole before baking or freeze fully baked for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.

Variations

  • Substitute ground turkey or shredded rotisserie chicken for the beef.
  • Add black beans or sautéed bell peppers to the filling.
  • Use pepper jack cheese for extra heat.
  • Substitute red enchilada sauce for a deeper, richer flavor.
  • Add sliced black olives or diced tomatoes as a garnish before serving.

Popular posts from this blog

Sourdough Honey Oat Wheat Sandwich Bread

Image
Prep Time: 45 minutes active (plus fermentation and overnight proof) Bake Time: 60–70 minutes Total Time: About 2½–3 days Yield: 2 loaves (or 1 loaf using the half-batch variation) Category: Bread ⸻ Notes After Making Add ⸻ Ingredients Starter Prep (Night Before – Day 1) Feed your sourdough starter the night before baking so it is active, bubbly, and ready to use. Glass jar reference weights: Jar + black lid: 470 g Jar only: 456 g Dough 2 cups (200 g) rolled oats 2 cups (480 g) hot water 114 g oil or melted butter 100 g honey (about 5 tablespoons) 300 g active sourdough starter 240-260 g room-temperature water 18 g (3 teaspoons) salt Choose ONE Flour Option Option 1 – Standard Flour Mix 500 g all-purpose flour 500 g whole wheat flour Option 2 – Bread Flour Substitute Blend 460 g all-purpose flour 450 g whole wheat flour 90 g vital wheat gluten Half Batch (Yield: 1 Loaf) Dough 1 cup (100 g) rolled oats 1 cup (240 g) hot water 57 g oil or melted butter 50 g...
Read more

Kitchen Sink Oatmeal Cookies

¾ cup (167 g) salted butter, softened ¾ cup (160–200 g) dark brown sugar, packed (use dark for richer flavor) ¼ cup (60 g) granulated sugar 1 large egg 1 tablespoon (15 ml) canola or neutral oil 1 tablespoon (15 ml) vanilla extract 1½ cups (190 g) all-purpose flour 1½ tablespoons (12 g) cornstarch 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground cardamom (or substitute ground ginger) 1½ cups (150 g) old-fashioned rolled oats ½ cup (90 g) semisweet chocolate chips ½ cup (90 g) butterscotch chips ⅓ cup (50 g) raisins ⅓ cup (45 g) chopped walnuts or pecans Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone liners. In a large bowl, beat ¾ cup (167 g) salted butter with ¾ cup (dark brown sugar) and ¼ cup (granulated sugar) until light and fluffy, about 2 minutes. Add 1 large egg, 1 tablespoon of canola oil, and 1 tablespoon of vanilla extract, mixing until smooth and we...
Read more

Pizza Bowl

Image
  ½   cup   (60 g) all-purpose flour or 1/2 whole wheat flour  ¼   teaspoon   baking powder ⅛   teaspoon   baking soda ¼   teaspoon   salt ⅓   cup (75 g)   milk 2   tablespoons   olive oil 2   tablespoons   pizza sauce 2-3  tablespoons shredded mozzarella cheese 5 pepperonis or pre-cooked meat of choice ½   teaspoon   dried Italian herbs,  basil or oregano Mix the flour, baking powder, baking soda and salt together in a microwavable bowl. Add in the milk and oil then mix together, it’s ok if some lumps. Spoon on the  pizza sauce  and spread it around the surface of the batter. Sprinkle on the cheese, pepperoni, and dried herbs. Microwave for roughly 2 minutes or so, until it rises up and the toppings are bubbling. Ingredients (for ¾ cup flour version) • ¾ cup (90 g) all-purpose flour or half whole wheat flour • ⅓ teaspoon baking powder • ¼ teaspoon baking soda • ⅓ teaspoon salt ...
Read more