
Simple Tamale Pie
Equipment
- 9×13 Baking Dish
Ingredients
Pie Filling
- 1 Pound Groud Beef
- 3 cloves Fresh Garlic, diced
- 1 Bell Pepper, Diced pick a color, any color
- 1 Small Onion, Diced
- 1 Cup Beans, Drained kidney, black or pinto beans
- 2 tsp. Salt (or to taste)
- 1 tsp Cumin
- 1 TBsp. Chili Powder Cut in half with paprika, if spice worries you.
- 1/2 tsp. Pepper (or to taste
- 1 Cup Tomato (diced, stewed, chopped) (1/2 drained) canned works too – drain half of the contents.
Cornbread/ Tamale Topping
- 1 cup AP Flour Can be gluten-free
- 1 cup Medium Grind Cornmeal Use regular cornmeal, if you don't have medium grind.
- 1.2 cups Kefir or coconut Milk, or Buttermilk, or Regular Milk
- 2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1/4 cup Melted Butter
Instructions
- Add all ingredients for Cornbread Mixture together, and let it sit.
- In a Large Skillet or Dutch over, brown Ground Beef.
- When it's starting to turn more brown and Release it's fat – add in onions and pepper.
- Once onions and peppers are beginning to become translucent, add in garlic and continue stirring until fragrant.
- Add spices and tomatoes and allow to simmer for 5 minutes and turn off the heat.
- Grab Cornbread topping and give it a good mix, until all ingredients are well incorporated.
- Put meat filling in a 9×13 baking dish and spread out evenly. Don't drain off the juice, add that to the filling. This will keep it moist while baking.
- Pour over and spread cornbread topping.
- Pop into an oven, uncovered for 20-30 minutes – keeping an eye on the cornbread topping, checking to see if it's cooked through.
- Once it's cooked through, pull out of the oven, and serve warm.
- Top with sour cream, salsa, or hot sauce – add a bit of lettuce and lemon juice to the side if you'd like – and enjoy!