Monday, February 15, 2010

Tamale Pie = Chili w/ a Cornbread Crust


I have seen this recipe on the blogosphere forever and have always been intrigued with it.

A Tamale Pie that has nothing to do with Mexican tamales which are wrapped in corn husks, but I guess since this has a cornbread "crust" around the filling, it got the name "tamale pie".

I think it's really just chili with a cornbread crust.
Whatever you want to call it, it was VERY GOOD!

An easy casserole to make on a Sunday. I came up with my own recipe, but you could use any type of canned bean, with or without the cheese is fine.
You could even substitute ground turkey for the ground beef.

Use whatever you have in the house. I had to borrow a green pepper from my mother in law, but other than that, everything was in the cupboard.

Here is how I made it:

Chili w/ a Cornbread Crust:

1.5 lb. of lean ground beef
1 onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
1 cup of defrosted frozen corn
1 can of black beans, rinsed and drained (kidney beans are good too)
1 14 oz. can fire roasted tomatoes
2 tsp cumin
2 tsp chili powder
1 Tbsp of adobo sauce (if you like a little spice)
1 cup of mixed Mexican cheese blend or Cheddar

8 oz. package of Jiffy cornbread mix (or a cup of cornmeal)
1 egg
1/3 cup of whole milk

Grease a 8" x 8" baking dish and set aside.

In a heavy skillet, cook your ground beef with the onions, garlic and peppers, about 8 minutes. Drain any fat from the pan.

Add your cumin, chili powder, tomatoes, beans, corn, adobo, and any other things you decide to throw in the pan! Cook about 5 minutes.

Turn off the heat and fold in the grated cheese.
Pour this into the greased casserole dish.

Mix package of dried cornbread mix w/ the egg and milk and using a rubber spatula, spread evenly over the chili to cover the casserole.

Bake at 375F for about 30-35 minutes until top is brown.
Let rest 10 minute before serving.

I decorated the top with a heart made out of pimentos, because that was the kind of mood I was in.


Anonymous said...

looks great... I put mine in a 3 qt. pyrex casserole and use corn meal instead of the mix... same thing I guess. Love the heart!!

Anonymous said...

Jiffy Cornmeal Mix, love it, Stacey keeping it real in 2010!

George Gaston said...

Oh my, a tamale pie! And one with a cornbread crust. Can life get much better than this, I think not.

Stacey, not only does this look amazing. You have made it look so easy. I definitely will be trying this, thanks.

Bob said...

Awesome. This is something I've been meaning to make, but haven't managed to yet. Looks like a great version!

Lauren said...

Looks delicious! I can't wait to try it!

Jen_from_NJ said...

My daughter, Cailyn, is a cornbread fanatic! I bet that she would love this. Thanks!

My Carolina Kitchen said...

Stacey, I love your little red heart on it. I grew up on cornbread, but for some reason don't make it very often any more. It's really easy to make from scratch if you have buttermilk in the refrig. I know I would love this with the black beans.

Elizabeth said...

It was great! I know, because I got to eat it ;-) My husband, Leo, finished the leftovers yesterday... Sta, thanks for a fun V-Day. Z

A Feast for the Eyes said...

Stacey goes Mexican! I love it! I've always wanted to make this, but never got around to it. This is the push I needed. Hubs loves this kind of dinner-- love the heart thing, too.

Proud Italian Cook said...

Good old Jiffy Mix! I use to buy it all the time when I first got married. I have a quart of leftover chili I made last week, this is a great way to use it up.

The Japanese Redneck said...

I luv Jiffy mix. So easy and tastes great in the recipes that I've used it in.

Looks great.

kat said...

I totally grew-up with this dish right down to the Jiffy cornbread mix. I want to say my mom called it a Man Cooked Meal