Active Time
30 Mins
Total Time
45 Mins
Yield
Serves 6 (serving size: about 1 cup)

This Tamale Pie received rave reviews in our test kitchen, and we’re willing to bet it will fare just as well with your family. Frito corn chips in the topping give the easy weeknight dinner favorite an instant crispy upgrade. 

How to Make It

Step 1

Preheat oven to 425°F. Heat a large cast-iron skillet over medium-high. Add beef and onion; cook, stirring often, until meat is browned and onion is translucent, about 10 minutes. Add chile powder and cumin, and cook, stirring constantly until fragrant, about 1 minute. Stir in tomato sauce, broth, corn, beans, green chiles, and salt. Bring to a boil; reduce heat to medium to maintain a simmer. Simmer until thickened, about 10 minutes. 

Step 2

Meanwhile, stir together crushed chips, cornmeal, sugar, baking powder, and pepper in a medium bowl. In a separate bowl, whisk together egg and 1/3 cup of the milk. Pour milk mixture into cornmeal mixture, and stir to incorporate. Fold in cheese and butter. (If too thick, stir in remaining milk.)

Step 3

Spread cornbread mixture evenly over chili mixture. Bake in preheated oven until cornbread is browned and cooked through, about 15 minutes. Let stand 5 to 10 minutes before serving. Garnish with desired toppings.   

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