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
Servings: 8 -10
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
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.
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.
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