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This bubbling Mexican Hot Tamale Pie is pure comfort for chilly evenings when you crave a one-dish meal with just enough spice and a hit of savory sweetness I reach for this recipe when I need dinner to please everyone at the table and want leftovers for lunch tomorrow
The first time I served this pie my picky eater went back for seconds and my husband asked for it in his birthday meal rotation The combo of spices plus a touch of sweet is hard to resist
Ingredients
- Extra virgin olive oil: choose a fresh bottle for sautéing and best flavor
- Lean ground beef: pick 90 percent lean or higher so the pie is not greasy
- Onion: diced small for consistent flavor and texture
- Green bell pepper: look for a heavy bell pepper with glossy skin
- Salt: enhances all other flavors in the filling
- Chili powder: opt for a deep crimson blend for that smoky classic kick
- Cumin: ground fresh if you can for earthiness and warmth
- Fire roasted tomatoes: add a gentle charred flavor and juicy base
- Green Anaheim chiles: choose whole chiles for fresher taste if available
- Whole kernel corn: brings natural sweetness and pop try organic frozen if corn is in season
- Sliced ripe olives: best if packed in water or brine for a briny note
- Raisins: give unexpected sweetness balancing the spice with subtle chew
- Sharp cheddar cheese: adds richness use extra sharp for a bolder taste
- Water: helps blend the filling and keeps it moist
- Cornbread mix: saves time and delivers reliable fluffy topping
- Water egg oil or milk for batter: follow package for moist tender cornbread
Instructions
- Sauté and Brown the Beef:
- Heat olive oil in a deep skillet over medium high until shimmering Add ground beef onion and bell pepper Sprinkle in salt chili powder and cumin Stir every minute or two until the beef is fully browned and vegetables look softened with some caramel edges about 8 to 10 minutes If you see excess fat spoon it off to keep the filling light
- Mix and Season the Filling:
- Once the meat is browned and drained turn the heat to low Stir in fire roasted tomatoes green Anaheim chiles corn olives raisins sharp cheddar and water Taste as you go and add more chili powder or cumin for extra kick The meat mixture should be juicy but not watery
- Prepare the Casserole:
- Rub olive oil along the bottom and sides of your baking dish for easy cleanup Add the filling and spread it level with a spoon pressing lightly so the juices settle into the corners
- Make and Pour Cornbread Batter:
- In a mixing bowl whisk together the cornbread mix with water egg oil or milk as instructed on the package The batter should be pourable but not runny Pour evenly over the filling using a spatula to coax into the corners and cover all filling
- Bake to Perfection:
- Transfer to a 375 F oven and bake for 40 minutes The top should be tinged golden brown and a toothpick slid into the topping should come out clean The aroma will fill your kitchen and the edges will bubble invitingly
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I always look forward to the bittersweet pop of raisins that surprises newcomers to tamale pie My grandmother added them for color and sweetness before I even knew it was a tradition and now I would not skip them
Storage Tips
Store leftover pie in an airtight container in the refrigerator and enjoy within four days For longer storage let the pie cool and wrap portions tightly before freezing The cornbread might absorb more of the sauce but it reheats moist in the microwave or covered in the oven
Ingredient Substitutions
If you do not eat beef ground turkey or plant based crumbles work just as well For a spicy twist swap Anaheim chiles with jalapeños or use smoky chipotle chile powder If you are out of cornbread mix homemade batter with cornmeal flour and baking powder will get the job done
Serving Suggestions
Top each slice with a dollop of sour cream and a sprinkle of chopped cilantro Serve with a crunchy green salad or a quick batch of sautéed zucchini For a party cut into squares for easy serving and set out bowls of avocado salsa and fresh lime wedges
Cultural Context
While tamale pie is inspired by the flavors of Mexican cuisine especially the blend of chili spices corn and beef it is a beloved casserole invention most common in Southwestern US kitchens The golden cornbread crust was a clever shortcut for home cooks to capture the essence of a tamale’s masa layer without all the fuss
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Once you start making Hot Tamale Pie you will find your own favorite tweaks Every year I bring it to family reunions and someone new always asks for the recipe
Frequently Asked Questions
- → Can I use a different meat instead of ground beef?
Yes, ground turkey or chicken can be used as a substitute for ground beef to create a lighter variation.
- → What can I use instead of raisins?
Dried cranberries or chopped dates work well to add a bit of sweetness and texture in place of raisins.
- → Can I make this dish ahead of time?
Yes, assemble the filling and refrigerate. Add cornbread topping and bake just before serving for best results.
- → Is there a vegetarian option?
Replace ground beef with plant-based crumbles or cooked lentils for a satisfying vegetarian casserole.
- → How do I store leftovers?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave.
- → Can I freeze leftovers?
Yes, tightly wrap portions and freeze for up to 2 months. Thaw in the fridge before reheating.