Tamale Pie

25 minutes Prep Time
1 hour
30 minutes Cook Time
8 Servings

Tamale Pie is an irresistible blend of Tex-Mex flavors and comfort food that is sure to become a favorite among your family and friends. Made with Red Gold Petite Diced Tomatoes and Bush’s Beans, this dish is of the finest quality and boasts an unbeatable taste. The sweet cornbread topping is the cherry on top, elevating this classic chili recipe to new heights of flavor. Whether you’re looking for a filling and tasty weeknight meal or a comforting dish for a special occasion, Tamale Pie is sure to deliver. So, whip up a batch and enjoy the warm, hearty, and satisfying flavors of this delectable Tex-Mex dish!  @cynthiajordan  @thefeedfeed

Ingredients

  • 2 Tablespoons canola oil
  • 1 large yellow onion, diced
  • 1 large green bell pepper, seeded and diced
  • 1 large jalapeno, seeded and diced, optional
  • 2 teaspoons kosher salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper, or more to taste
  • 3 garlic cloves, minced
  • 1 pound ground beef, or turkey or plant-based ground meat
  • 1/4 cup chili seasoning
  • 2 Tablespoons cumin
  • 1 1/2 cups beef or vegetable stock

  • 3 cans Canned Petite Diced Tomatoes 14.5 oz

  • 1 can Bush’s pinto beans, 15 oz, drained and rinsed
  • 1 can Bush’s black beans, 15 oz, drained and rinsed
  • 1 cups shredded cheddar cheese, plus more for serving
  • 1 cup sour cream
  • 1/2 cup water
  • 2 large eggs
  • 1 bunch chopped chives, 2 tablespoons reserved for garnish
  • 2 boxes corn muffin mix, 16 oz, such as Jiffy or Krusteaz

Instructions

Step one

In a large pot or Dutch oven, heat oil on high, sauté onion, bell pepper and jalapeno.  Mix in salt and pepper stirring continuously for 3 minutes.  Reduce heat to medium-low for 10 minutes stirring occasionally.  Add garlic, stir for 1 minute.

Step two

Add meat to the pot, using the back of a spoon to break it into crumbles.  Cook until evenly browned and no pink remains, about 8 minutes. 

Step three

Stir in chili seasoning and cumin, cook 1 minute.

Step four

Add in beef stock, scraping up any browned bits from the bottom of the pot.  Stir in the Red Gold Petite Diced Tomatoes, pinto beans and black beans.  Bring to a boil.

Step five

Reduce heat and simmer 45 minutes or until most of the moisture has evaporated and chili has thickened. 

Step six

Remove from heat and season well to taste.  Carefully transfer chili to a 9×13 inch baking dish and sprinkle an even layer of cheddar over top, set aside.

Step seven

Preheat oven to 400°F.

Step eight

In a medium bowl, whisk together sour cream and water, following by the eggs until smooth.  Stir in chives.

Step nine

Using a spatula, fold in corn muffin mix.  Use a spoon to dollop large scoops over top of chili, then spread evenly.  Bake for 35-40 minutes.  

Step ten

Remove from oven and let cool for 15 minutes before serving.

Step eleven

Top with sour cream, chives, pickled (or sliced) jalapenos, cheddar and sliced avocado if desired.

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