recipe

Tamale Pie: an easy recipe for a hearty main meal

Total time: 70 Min
Difficulty: Low
Serves: 8 people
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By Cookist
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Looking for an easy one-pot meal you can whip up in just over an hour? This simple, savory tamale pie recipe is the answer! Made from ground beef cooked with spices and enchilada sauce and topped with a savory masa topping, tamale pie tastes just like your favorite beef tamales. The masa (maize dough made from nixtamalized corn) gives this dish its authentic taste.

Serve your tamale pie with classic Mexican side dishes like elote, Mexican red rice, beans, or baked yuca.

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Tips

Any broth or stock works for this recipe.

Purchase masa harina from Latin American grocery stores or online retailers.

Use ground turkey or chicken for a leaner, protein-packed variation of this simple tamale pie recipe.

Use beans instead of meat to make a vegetarian tamale pie.

Cut the spice for a milder tamale pie.

Substitute whole milk for any milk of your choice.

Use low-sodium broth if you'd like to reduce the salt in this recipe.

Tasty toppings for garnishing tamale pie include sour cream, avocado, cilantro, and salsa.

Tamale pie can be made up to one day ahead of time.

How to Store Tamale Pie

Keep your tamale pie in an airtight container in the fridge and enjoy it within 3 days. Reheat it in the microwave until heated through, or warm it in the oven at 350F for 15 to 20 minutes. For longer storage, freeze your tamale pie for up to 2 months.

Ingredients
for the filling
Lean ground beef
1 1/2 lbs
yellow onion, finely chopped
1
salt and pepper to taste
red enchilada sauce
1 10-ounce can
cream corn
1 can
green chiles, diced
1 8-oz can
ground coriander
1/2 tsp
Ground cumin
1/2 tsp
shredded cheese
1 1/2 cups
for the topping
Masa harina
1 1/2 cups
Baking powder
1 1/2 tsp
salt and pepper to taste
Chicken broth
3/4 cup
Whole Milk
1 cup
butter, melted
1/2 cup
shredded Mexican cheese blend
1/2 cup

How to Make Tamale Pie

Preheat your oven to 400F.

Sauté the beef in a cast-iron skillet over medium for several minutes until browned.

Stir in onion, salt, and pepper, then cook for 3 to 4 minutes.

Stir in the enchilada sauce, chiles, coriander, and cumin.

Stir in the corn. Simmer the filling for 10 to 15 minutes.

Mix in the cheese.

Spread the mixture in a cast-iron skillet.

In a bowl, combine the masa harina, baking powder, and salt.

Add in the chicken broth, melted butter, and cheese. Stir well.

Spread over the top of the filling.

Level the top and add extra cheese.

Put the cast-iron skillet in the oven and bake the pie for 40 minutes. Remove from the oven and leave to cool for 10 minutes.

Add a portion in a dish.

Serve with desired garnishes.

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