Tamale Chili Pie
Transform your weeknight dinner routine with this irresistible Tamale Chili Pie—a hearty, flavor-packed casserole that brings together the bold spices of chili and the comforting, golden crust of tamale-style cornmeal. This easy-to-make recipe starts with a savory base of seasoned ground beef, diced tomatoes, and kidney beans, showcasing a smoky blend of chili powder, cumin, and paprika. A buttery cornmeal crust is the perfect topper, baked to perfection with a blanket of melty cheddar cheese. Ready in just over an hour, this one-pan wonder is ideal for feeding a crowd or meal prepping for the week. Garnish with jalapeños and fresh cilantro for a vibrant and spicy finishing touch. Perfect for satisfying cravings for Tex-Mex cuisine, this Tamale Chili Pie is a fusion of hearty comfort food and zesty Southwest flavors—a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup yellow cornmeal
- 2.5 cups water
- 3 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- 0.25 cup sliced jalapeños (optional, for topping)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat over medium-high heat and cook the ground beef until browned, about 5-7 minutes. Drain any excess grease.
Add the diced onion and minced garlic to the skillet and cook for 3-4 minutes, or until the onions soften and become translucent.
Stir in the canned diced tomatoes (with their juice), kidney beans, chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Simmer for 10 minutes to allow the flavors to meld.
Meanwhile, prepare the cornmeal crust: In a medium saucepan, bring 2 cups of water to a boil. Gradually whisk in the yellow cornmeal, stirring continuously to prevent lumps. Reduce heat to low and cook for 5 minutes, stirring frequently, until the mixture thickens.
Stir in 3 tablespoons of unsalted butter and season the cornmeal mixture with a pinch of salt. Remove from heat.
Spread the prepared chili mixture evenly into a 9-inch pie dish or baking dish.
Gently spoon the cornmeal mixture on top of the chili, spreading it out evenly to form a crust.
Sprinkle the shredded cheddar cheese evenly over the cornmeal crust.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let the Tamale Chili Pie cool for 5 minutes before serving.
Optionally, garnish with sliced jalapeños and fresh cilantro before serving.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 715 mg | 31% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 3.6 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 214 mg | 16% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 614 mg | 13% | |
*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.
