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Recipe

Cast-Iron Green Chile Tamale Pie

Servings:6

Tamale pie owes its name to the rich layer of cornbread that sits on top of its ground beef filling, mimicking masa-wrapped, meat-filled tamales. This Southwest spin on the dish favors green chiles and tangy, tomatillo-spiked salsa verde in lieu of more traditionally used canned tomatoes

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For the filling

  • 1 lb. 85% lean ground beef
  • 1 medium zucchini, chopped
  • 1/2 medium yellow onion, chopped
  • 1 Tbs. chili powder
  • 1 cup mild or spicy salsa verde (homemadeor storebought); more for serving
  • 1/2 cup cooked black or pinto beans
  • 1/2 cup fresh or thawed frozen yellow corn kernels
  • 1 4-oz. can mild or spicy chopped green chiles (undrained)
  • Kosher salt

For the cornbread topping

  • 1 cup stone-ground yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 Tbs. sugar
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1 cup buttermilk
  • 3 Tbs. unsalted butter, melted
  • 1 Tbs. chopped fresh cilantro leaves; more for garnish
  • 1 large egg
  • 1 cup shredded Monterey Jack or pepper Jack cheese
  • Sour cream and avocado slices, for serving

Preparation

Make the filling

Preheat the oven to 400°F. In a 10-inch deep cast-iron skillet, cook the beef over medium-high heat until browned, breaking it into pieces with a wooden spoon, 6 to 8 minutes. Add the zucchini, onion, and chili powder, reduce heat to medium, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the salsa, beans, corn, green chiles, and salt. Remove from the heat.

Make the cornbread topping

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda, and set aside.

In another medium bowl, whisk together the buttermilk, butter, cilantro, and egg. Add the wet ingredients to the dry ingredients, and stir just until combined.

Scatter half of the cheese over the beef mixture in the skillet, then pour the cornbread batter over and spread to the edges. Sprinkle with the remaining cheese. Bake until cornbread is cooked through and golden brown, about 25 minutes. Serve with additional salsa, sour cream, and avocado slices. Garnish with cilantro.

Reviews

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Reviews (4 reviews)

  • meierdk| 02/24/2022

    Excellent, flavorful, yummy. I substituted ground turkey and added some olive oil and a little extra salsa for moisture. We'll definitely have this again!

  • GardnCat| 01/29/2022

    Very good and so easy to make! We enjoyed a little salsa verde drizzle on top when it was served.

  • user-6881673| 01/23/2022

    Where are the tomatillos???? Is there a recipe for the salsa that has tomatillos in it?

  • lapoeta| 01/23/2022

    Delicious!!!!

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