Feasting at Home· by Sylvia Fountaine | Feasting at home★ 5.0

Tamale Pie Recipe

Name: Tamale Pie Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6, 6-8
Cuisine: mexican
Ingredients: 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

Nutrition Facts

Per serving · recipe makes 6 · 45m total

Servings

Calories

24% of a 2,000 cal day

487KCAL

Protein

25g51% DV

% DAILY VALUE

Total Fat18g

23%

Saturated4g

19%

Unsaturated14g

—

Total Carbs57g

21%

Fiber9g

33%

Total Sugars8g

—

incl. Added Sugars1g

Starch39g

—

Sodium1258mg

55%

% Daily Value is based on a 2,000 calorie day.

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.

Ingredients

6 SERVINGS

1–2 tbspolive oil
1onion — diced
4garlic cloves — rough chopped
1 lbground chicken — or ground turkey or ground beef or vegetarian ground “meat”
1red bell pepper
14ounce can black beans, drained — or sub extra veggies or more meat
1 cupfresh corn — or frozen corn
1 tspsalt
1 tspchili powder
1 tspcoriander
1 tspcumin
1 tspdried mexican oregano — or regular oregano
1½ cupsenchilada sauce — or 1 can tomato sauce or diced tomatoes
¼–½ cupwater
4 ozgreen chilies — canned, drained, optional
1–2 tbspchopped fresh cilantro — optional
1 cupjack — grated, or cheddar or mozzarella or vegan cheese, optional
1 cupcornmeal
¼ cupflour — or gluten-free flour blend
1½ tspbaking powder
1 tspsugar
½ tspsalt
1large egg
⅔ cupmilk — or plant-based milk or buttermilk
2 tbspolive oil — or melted butter
1jalapeño — sliced, optional
cheese — optional

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

45m total

Read the method on Feasting at HomeSylvia Fountaine | Feasting at home’s original page

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mainmexicancasserolebeansgluten free

Nutrition is estimated by Chive from the ingredients above, per serving.

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