Tamale Pie
25m
Prep Time
1h 30m
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
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
COPY INGREDIENTS
Chili
2 Tablespoons canola oil1 large yellow onion, diced1 large green bell pepper, seeded and diced1 large jalapeno, seeded and diced, optional2 teaspoons kosher salt, or more to taste1/2 teaspoon freshly ground black pepper, or more to taste3 garlic cloves, minced1 pound ground beef, or turkey or plant-based ground meat1/4 cup chili seasoning2 Tablespoons cumin1 1/2 cups beef or vegetable stock3 cans Red Gold® Petite Diced Tomatoes 14.5 oz1 can Bush's pinto beans, 15 oz, drained and rinsed1 can Bush's black beans, 15 oz, drained and rinsed1 cups shredded cheddar cheese, plus more for servingCornbread Topping
1 cup sour cream1/2 cup water2 large eggs1 bunch chopped chives, 2 tablespoons reserved for garnish2 boxes corn muffin mix, 16 oz, such as Jiffy or KrusteazInstructions
TO MAKE THE CHILI
- 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.
- 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.
- Stir in chili seasoning and cumin, cook 1 minute.
- 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.
- Reduce heat and simmer 45 minutes or until most of the moisture has evaporated and chili has thickened.
- Remove from heat and season well to taste. Carefully transfer chili to a 9x13 inch baking dish and sprinkle an even layer of cheddar over top, set aside.
TO MAKE THE CORNBREAD
- Preheat oven to 400°F.
- In a medium bowl, whisk together sour cream and water, following by the eggs until smooth. Stir in chives.
- 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.
- Remove from oven and let cool for 15 minutes before serving.
- Top with sour cream, chives, pickled (or sliced) jalapenos, cheddar and sliced avocado if desired.
Leave a Review