Chipotle Tamale Pie
Savor the bold, smoky flavors of this Chipotle Tamale Pie, a comforting one-dish meal that's perfect for weeknight dinners or casual gatherings. This recipe combines a robust filling of seasoned ground beef, black beans, and sweet corn with a spicy kick from chipotle peppers in adobo sauce. Topped with a buttery, golden cornmeal crust and a generous layer of melted cheddar cheese, it’s a deliciously hearty twist on classic tamales, designed for easy baking. With just 15 minutes of prep time and a warm, cheesy finish, this casserole is sure to become a family favorite. Garnish with fresh cilantro for a pop of color and serve straight from the oven for a crowd-pleasing dish packed with bold Tex-Mex flavors!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 peppers Chipotle peppers in adobo sauce, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 14.5 ounces Canned diced tomatoes
- 15 ounces Canned black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Chicken broth
- 0.75 cup Yellow cornmeal
- 2 tablespoons Butter
- 1 cup Cheddar cheese, shredded
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5 minutes. Drain any excess fat if needed.
Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic, cooking for 1 more minute until fragrant.
Mix in the chipotle peppers, ground cumin, and oregano, then add the canned diced tomatoes (with their juices), black beans, frozen corn, salt, and black pepper. Stir well and let the mixture simmer for about 5 minutes to combine flavors.
While the filling mixture simmers, prepare the cornmeal topping. In a medium saucepan, bring the chicken broth to a boil. Gradually whisk in the cornmeal, lowering the heat to medium. Cook, whisking constantly, until the mixture thickens, about 4-5 minutes.
Remove the saucepan from heat and stir in the butter until melted. Set aside.
Pour the beef and vegetable mixture into a 9-inch pie dish or casserole dish, spreading it out evenly.
Carefully spoon the cornmeal mixture over the beef layer, spreading it out to cover the filling completely. Use a spatula to smooth out the top.
Sprinkle the shredded cheddar cheese evenly over the cornmeal topping.
Bake the tamale pie in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the cornmeal topping is set.
Let the pie cool for 5 minutes before garnishing with fresh cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 5.6 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 216 mg | 17% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 714 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
