Tamale Pie

This is comfort food at its finest.

I’m always looking for a new twist on the classic baked cheesy dish. And boy is this it.

In fact, it’s so good, that I feel like my review won’t do it justice. You need to hear it straight from my biggest critic–my husband–Dan.I asked Dan why he liked this dish, and here’s what he said:

“My review is that it’s filling and delightful — all of the ingredients that make a great family dish. It’s simple enough for kids, but complex enough for adults. It’s also like sex in a pot. And it looks as good as it tastes. Let’s just say I’m ready for leftovers.”You can’t make this stuff up.

I took the recipe nearly verbatim from 2 Teaspoons. It takes about 45 minutes to prepare, but is fairly easy. So easy in fact, that you could totally make your own variation. I used ground turkey in place of ground beef because, if you haven’t noticed the unused “beef” link in our recipe archive, I don’t like beef. (I also am very pro lean meats — you can barely taste the difference between ground beef and ground turkey in a recipe like this, and it’s worth saving yourself the fat and cholesterol.)
You could also go all-veg in place of the meat, or simply add your favorite veggies like I did (hello, red pepper.)
It’s a basic combo of carbs, meat and cheese, but somehow, it just all comes together so magically.
Perfect for one of those I-need-to-eat-something-ridiculously-cheesy-and-delicious days.
(Wait, does no one else get those?)


Tamale Pie

Serves 6-8


1/2 cup cornmeal
2/3 cup flour
2 1/2 tablespoons sugar
1 tablespoon baking powder
Pinch of salt
3 tablespoons olive oil
1/3 cup milk
1 egg
1 4.5oz. can diced green chiles
1 15oz. can creamed corn
1 lb ground turkey
1 packet taco seasoning mix or 1 batch Sassy Taco Seasoning Mix (what I used, of course)
1 1/2 cups red enchilada sauce
1 3/4 cups shredded monterey jack cheese
Optional: diced green onions for topping


Preheat oven to 400 degrees F. 

Combine cornmeal, flour, sugar, baking powder and salt in a medium-sized bowl. Add oil until soft crumbles form. Stir in milk and egg. Gently fold in chiles and corn. Pour into greased baking pan (9×9, 9×13, large cast iron skillet). Bake until set, about 20-25 minutes.

While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until fully cooked, about 10 minutes. Drain and set aside.

Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.

Once cheese is totally melted, remove from oven and top with chopped green onions if desired. 

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