Tamale Pie Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at home★ 5.0

Tamale Pie Recipe

NUTRITION · PER SERVING45M COOK
CAL 23%·PRO 49%
CARBS 52G45% OF CAL
8G FIBER8G SUGAR36G OTHER
FAT 18G36% OF CAL
4G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetarian casserole with a savory bean and vegetable filling topped with cornbread crust, spiced with chili and cumin. Comfort food for dinner that's adaptable to gluten-free or vegan diets.

mainmexicancasserolebeansgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1-2 tablespoon olive oil
  • 1 onion, diced
  • 4 garlic cloves, rough chopped
  • 1 lb ground meat (chicken, turkey, or beef) or use vegetarian ground “meat”.
  • 1 red bell pepper
  • 14-ounce can black beans, drained (or sub extra veggies or more meat)
  • 1 cup fresh or frozen corn
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon dried mexican oregano (or use regular)
  • 1 ½ cups enchilada sauce (or sub 1 can tomato sauce or diced tomatoes and perhaps double the spices)
  • 1/4- ½ cup water
  • 4-ounce can of drained green chilies (optional)
  • 1-2 tablespoons chopped fresh cilantro- optional
  • 1 cup grated cheese- optional (jack, cheddar, mozzarella or vegan cheese- anything melty)
  • 1 cup cornmeal
  • 1/4 cup flour (or gluten-free flour blend)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 large egg
  • 2/3 cup milk, plant-based milk, or buttermilk, more as needed
  • 2 tablespoons olive oil or melted butter
  • 1 jalapeño, sliced- optional
  • more cheese- totally optional
PREP
20M
SODIUM
1142MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.