Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). In a large skillet or Dutch oven over medium-high heat, add the olive oil. Add the ground beef (or turkey) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.1 tablespoon olive oil, 1 pound ground beef or ground turkey
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 medium onion, chopped, 2 cloves garlic, minced
- Stir in the diced tomatoes (undrained), Rotel tomatoes (undrained), rinsed black beans, and drained corn. Add the taco seasoning, chili powder, cumin, and cayenne pepper (if using). Stir well to combine all the ingredients.1 (15 ounce) can diced tomatoes, undrained, 1 (10 ounce) can Rotel tomatoes with green chilies, undrained, 1 (15 ounce) can black beans, rinsed and drained, 1 (15 ounce) can corn, drained, 1 packet (1 ounce) taco seasoning, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper
- Pour in the chicken broth (or beef broth). Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld. Season with salt and freshly ground black pepper to taste.1 cup chicken broth or beef broth, salt and freshly ground black pepper
- While the filling simmers, prepare the cornbread topping. In a medium bowl, whisk together the cornmeal, grated cheddar cheese, and milk. You may need to add a splash more milk if the mixture seems too thick. Season with a pinch of salt. The consistency should be like a thick pancake batter.1 1/2 cups yellow cornmeal, 1/2 cup grated cheddar cheese, 1/2 cup milk, salt and freshly ground black pepper
- Pour the savory meat and vegetable filling into a 9x13 inch baking dish, spreading it evenly. Dollop spoonfuls of the cornbread batter over the filling, then gently spread it to cover the entire surface. It doesn't have to be perfectly smooth; some rustic charm is welcome!
- Place the baking dish in the preheated oven. Bake for 35-40 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
- Let the Tamale Pie rest for 5-10 minutes before slicing and serving. This allows the flavors to settle and makes for cleaner cuts. Serve hot with your favorite toppings.Shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, sliced jalapeños
Notes
This recipe is forgiving and great for novice cooks. Customizable toppings allow for personalized servings. This dish is a flavorful alternative to chili or lasagna.
