Mexican Tamale Pie with Smoked Paprika Chili

About This Recipe

Tamale pie is a Tex-Mex casserole that reimagines the flavors of tamales -- masa and spiced meat -- in an easier, layered skillet format instead of individually wrapped and steamed corn husks. A smoky ground beef and bean chili, seasoned with smoked paprika and cumin, forms the base, topped with a cornbread batter that bakes directly over it, absorbing some of the chili's juices as it cooks. The technique that matters most is getting the chili thick enough before adding the cornbread topping -- too much liquid and the batter won't set properly, staying gummy in the center. Browning the beef well and letting the chili simmer uncovered for a good stretch reduces it to the right consistency. Baked until the cornbread top turns deep golden and a toothpick comes out clean, tamale pie is a one-dish, crowd-feeding casserole popular across the American Southwest and northern Mexican-influenced home cooking, valued for how much flavor it delivers with pantry staples.

Ingredients

Serves 6

• 600 gground beef
• 1onion(diced)
• 3 clovesgarlic(minced)
• 1bell pepper(diced)
• 2 tspsmoked paprika
• 1.5 tspcumin
• 1 canblack beans(drained and rinsed)
• 1 cancrushed tomatoes(400g)
• 1 cupcorn kernels(fresh or frozen)
• 1.5 tspsalt
• 1 cupcornmeal
• 1 cupall-purpose flour
• 1 tbspbaking powder
• 1 cupbuttermilk
• 2eggs
• 0.25 cupmelted butter
• 1 cupshredded cheddar(divided)

Instructions

1. 1

   Brown the beef

   In an oven-safe skillet, brown ground beef over medium-high heat, breaking it up, about 6-7 minutes. Drain excess fat.

2. 2

   Cook the vegetables

   Add onion, garlic, and bell pepper. Cook 5-6 minutes until softened. Stir in smoked paprika and cumin, cook 1 minute.

3. 3

   Simmer the chili

   Add black beans, crushed tomatoes, corn, and salt. Simmer uncovered 15 minutes until thickened. Stir in half the cheddar.

4. 4

   Make the cornbread batter

   Preheat oven to 200C/400F. Whisk cornmeal, flour, and baking powder. In another bowl, whisk buttermilk, eggs, and melted butter, then combine with the dry ingredients.

5. 5

   Top and bake

   Pour the cornbread batter evenly over the chili in the skillet. Scatter remaining cheddar on top.

6. 6

   Bake until golden

   Bake 25-28 minutes until the cornbread is deep golden and a toothpick inserted comes out clean. Rest 5 minutes before serving.

Variations

• •

  Use ground turkey or shredded chicken instead of beef for a lighter version.

• •

  Make it vegetarian with extra beans and mushrooms instead of meat.

• •

  Add diced jalapeños to the cornbread batter for extra heat throughout.

Storage

Refrigerate covered up to 4 days. Reheat individual portions in the microwave or the whole pie in a 180C/350F oven for 15 minutes until warmed through.

Frequently Asked Questions