Chili Tamale Pie
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5 from 5 votes

Tamale Pie

A hearty, thick chili is topped with homemade cornbread for an easy, Mexican casserole that is reminiscent of tamales. 
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican
Servings: 8 -10
Calories: 352kcal
Author: Kristen Chidsey

Ingredients

For the Tamale Pie Base

  • 1 teaspoon oil canola or olive oil
  • 1 small onion
  • 3 cups leftover cooked meat
  • 1 teaspoon minced garlic
  • 2 cups pinto beans or kidney beans
  • 16 oz tomato puree or sauce
  • 2 cups shredded cheddar cheese optional
  • 1 tablespoon Chili Seasoning

For the Cornbread Topping

  • 1 cup whole white wheat flour
  • 1 cup corn meal
  • 1 teaspoon baking soda
  • 2 tablespoons honey
  • 3/4 teaspoon salt
  • 1/3 cup Greek yogurt
  • 1/2 cup milk
  • 2 eggs

Instructions

  • Preheat oven to 350.
  • Heat oil in large skillet. 
  • Add in onion and saute for 3-5 minutes, or until onion is softened.
  • Add leftover meat to skillet, along with beans, seasonings, garlic, and tomato puree. Saute until mixture is warmed through, about 5-7 minutes. 
  • Spread out meat mixture in 2 quart casserole.

Cornbread mixture

  • Mix together the dry ingredients for the cornbread. Add the milk, eggs, and yogurt to the flour and mix until just combined.
  • Dollop the cornbread batter over the top of the casserole and spread to cover.
  • Bake uncovered for 45 minutes until bread is golden brown.

Nutrition

Calories: 352kcal | Carbohydrates: 47g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 717mg | Potassium: 585mg | Fiber: 8g | Sugar: 6g | Vitamin A: 535IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 3.6mg