Tamale Pie

In Savory on April 27, 2012 at 6:58 pm


Ahh, tamale pie. I got this recipe from my older sister, and it’s never failed to please. Who doesn’t like a good, go-to Mexican dish? It’s easy to make ahead of time and throw in the oven, which is what I did on a busy day this week. Here are the ingredients:


1 LB Ground Turkey
2 Cloves Garlic, Chopped (I peel them & use my microplane so there aren’t big chunks)
1 teaspoon onion powder (you can use however much chopped onion you like, but J is super picky so I use powder)
2 teaspoons Cumin
1 Can Pinto Beans
1 Can Diced Tomatoes (If you investigate my picture you’ll see I used sauce. Sue me)
1 C. Shredded Cheddar Cheese
1 Chipotle Chile, Diced*
I Package Cornbread Mix
1 Egg
1/3 Cup Milk
2 T. Melted Butter

*If you have kids, or are not a huge fan of spicy things by all means omit the chipotle pepper. They’re smoked jalapenos, stored in a spicy tomato sauce so they’ve got a bit of kick to them. We love spicies ’round these parts but have also got a little one so stay tuned and you’ll see what I did about that.

Brown meat, then add garlic and spices and cook an additional 2 minutes. Remove from heat, add beans, tomatoes, chipotle pepper, and cheese. Pour in greased 9×9 pan.

It should look like this. As you can see I went a little crazy and threw in some frozen corn.

In separate bowl make a batch of cornbread, following the directions on your cornbread mix container. The only thing I do to stray from the directions is when it’s combined I throw in 2 Tablespoons of melted butter. It helps the edges crisp up, and really when has butter been a bad thing? Spread the prepared cornbread dough on top of the meat mixture.


Since our little guy isn’t crazy about spicy things quite yet (not sure where he comes from) I threw his portion into a separate bowl and put the buzzed-up chipotle pepper in the 9×9 pan. Bake at 350* for 35 minutes, or until the edges of the bread are brown and the center isn’t gooey.


It’s simple to make, but serious comfort food.

  1. Yummy! I’ll try it.

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