Transform the rich flavors of traditional tamales into an easy-to-make casserole with this Mexican Tamale Pie. This hearty dish combines seasoned ground meat, corn masa, and traditional Mexican spices into a family-friendly meal that captures the essence of authentic tamales without the intensive wrapping process.

Mexican Tamale Pie


Why You'll Love This Recipe

This tamale pie offers the perfect balance of convenience and authentic flavor. The cornmeal-based topping mimics traditional masa while creating a golden, slightly crispy crust that complements the rich, spiced filling below. It's an ideal make-ahead dish that actually tastes better the next day as the flavors continue to develop.

Ingredients

For the Filling:

  • 2 pounds of ground beef
  • 1 large onion, finely diced
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 2 cups diced tomatoes
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (4 oz) diced green chiles
  • Salt and black pepper to taste

For the Cornmeal Topping:

  • 2 cups masa harina
  • 2 cups chicken broth, warm
  • 1/2 cup vegetable oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Prepare the Filling:
    • Heat a large skillet over medium-high heat
    • Brown the ground beef, breaking it up into small pieces
    • Add diced onion and cook until softened about 5 minutes
    • Stir in garlic and cook for 1 minute
    • Add chili powder, cumin, and oregano, cooking until fragrant
    • Mix in tomatoes, corn, and green chiles
    • Simmer for 10 minutes until slightly thickened
    • Season with salt and pepper to taste
  3. Make the Cornmeal Topping:
    • In a large bowl, combine masa harina and warm chicken broth
    • Stir in vegetable oil, baking powder, and salt
    • Mix until the consistency is smooth and spreadable
    • If too dry, add more warm broth tablespoon by tablespoon
  4. Assemble and Bake:
    • Spread the meat filling evenly in the prepared baking dish
    • Carefully spread the cornmeal topping over the filling
    • Smooth the top with a spatula
    • Bake for 45-50 minutes until the top is golden brown and set

Recipe Tips

  • Don't overmix the cornmeal topping to ensure a tender crust
  • Let the pie rest for 10-15 minutes before serving to set properly
  • For extra flavor, add a layer of shredded cheese between the filling and topping
  • Store leftovers covered in the refrigerator for up to 4 days

Serving Suggestions

Serve this tamale pie hot, garnished with:

  • Fresh cilantro
  • Diced avocado
  • Sour cream
  • Lime wedges
  • Pickled jalapeños
  • Mexican hot sauce

This hearty dish pairs wonderfully with a crisp green salad or Mexican rice for a complete meal.

Make-Ahead Instructions

You can prepare the filling up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to serve, bring the filling to room temperature, prepare the cornmeal topping fresh, and proceed with assembly and baking as directed.

Recipe Variations

  • Substitute ground turkey or chicken for a lighter version
  • Make it vegetarian by using black beans and additional vegetables instead of meat
  • Add different vegetables like bell peppers or zucchini to the filling
  • Spice it up with additional jalapeños or chipotle peppers in adobo sauce
  • Create a breakfast version by adding scrambled eggs to the filling

This Mexican Tamale Pie brings the comfort of traditional tamales to your table in a fraction of the time, making it perfect for busy weeknights or weekend family dinners.

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