Mexican Hot Tamale Pie with Cornbread Topping (Print version)

A spicy beef, bean, and chile casserole baked under a tender golden cornbread topping.

# Ingredients:

For the beef filling

01 - 1 tablespoon olive oil
02 - 1 1/2 lb (680 g) lean ground beef
03 - 1 medium yellow onion, diced
04 - 1 green bell pepper, diced
05 - 1 jalapeno, seeded and minced
06 - 1 teaspoon kosher salt, plus more to taste
07 - 3 cloves garlic, minced
08 - 2 tablespoons chili powder
09 - 2 teaspoons ground cumin
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried oregano
12 - 1/4 teaspoon cayenne pepper, optional
13 - 2 tablespoons tomato paste
14 - 1 can (14.5 oz or 410 g) fire-roasted diced tomatoes, with juices
15 - 1 can (15 oz or 425 g) black beans, drained and rinsed
16 - 1 cup (165 g) corn kernels, fresh, frozen, or drained canned
17 - 1 can (4 oz or 113 g) diced green chiles
18 - 1/3 cup (45 g) sliced black olives, optional
19 - 1 cup (115 g) shredded sharp cheddar cheese

For the cornbread topping

20 - 1 cup (140 g) yellow cornmeal
21 - 3/4 cup (95 g) all-purpose flour
22 - 1 tablespoon granulated sugar
23 - 2 teaspoons baking powder
24 - 1/2 teaspoon kosher salt
25 - 1 cup (240 ml) whole milk or buttermilk
26 - 1 large egg
27 - 3 tablespoons unsalted butter, melted
28 - 1 tablespoon honey
29 - 1/2 cup (55 g) shredded sharp cheddar cheese, optional

For serving

30 - Sour cream, chopped cilantro, sliced scallions, and lime wedges

# Instructions:

01 - Preheat the oven to 375 F. Lightly grease a 9 by 13 inch baking dish or a deep 12 inch oven-safe skillet.
02 - Warm the olive oil in a large skillet over medium-high heat. Add the beef, onion, bell pepper, jalapeno, and salt. Cook for 8-10 minutes, breaking up the meat, until the beef is browned and the vegetables are softened. Drain excess fat if needed.
03 - Stir in the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne. Cook for 1 minute, stirring often, until fragrant.
04 - Stir in the tomato paste, diced tomatoes, black beans, corn, green chiles, and olives if using. Simmer for 5-7 minutes, until the filling is thick and spoonable. Taste and adjust salt.
05 - Spread the hot beef mixture evenly in the prepared baking dish. Sprinkle 1 cup shredded cheddar over the filling.
06 - In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, melted butter, and honey. Stir wet ingredients into dry ingredients just until combined, then fold in the optional cheddar.
07 - Spoon the batter over the filling and gently spread it to the edges. Bake for 28-32 minutes, until the topping is golden and a toothpick inserted into the center of the cornbread comes out clean.
08 - Let the tamale pie rest for 10 minutes before slicing. Serve with sour cream, cilantro, scallions, and lime wedges.

# Good to know:

01 - Let the casserole rest before slicing so the filling sets.
02 - For less heat, omit the cayenne and use half of the jalapeno.
03 - Leftovers keep well in the refrigerator for up to 4 days.

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