Hot Tamale Pie
Submitted by bincher
Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
1 hrsThis tamale pie skips the fussy corn husk wrapping and gives you all the Southwestern flavor in a simple bake-and-serve casserole. Pinto beans, corn, and bell peppers in a chili-cumin tomato sauce form the base, and a thick cornmeal topping bakes into a golden crust on top.
The cornmeal layer is cooked on the stovetop first, like polenta, which means it spreads evenly and sets up properly in the oven. Lemon juice and Dijon mustard in the cornmeal are unexpected additions that cut through the richness and add a subtle tang you can’t quite place but definitely notice.
Let it cool a full 10 minutes after baking. The filling is loose when it first comes out of the oven, but it firms up as it rests and slices cleanly.
Kitchen Tips
- Stir the cornmeal constantly while it thickens on the stove. It goes from liquid to thick in about 4 minutes and lumps form fast if you walk away.
- Spread the cornmeal over the filling while it’s still hot and pliable. Once it cools it stiffens and won’t spread evenly.
- Use fresh corn cut off the cob when it’s in season. The natural sweetness against the chili and cumin is noticeably better than frozen.
Variations
- Sprinkle shredded cheddar over the cornmeal topping during the last 10 minutes of baking.
- Add cooked ground beef or turkey to the bean filling for a non-vegetarian version.
- Stir chopped green chiles into the cornmeal for a spicier crust.
Ingredients
Directions
Heat the olive oil in a large frying pan over medium-high heat.
Add the onion bell pepper, and garlic and cook until softened 6 to 8 minutes.
Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt and cayenne.
Pour into an 8 x 8 glass baking dish .
Preheat the oven to 350℉ (180℃).
Boil the water add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed.
Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 4 to 5 minutes.
Spread the cooked cornmeal over the bean mixture.
Bake for 30 minutes.
Cool for 10 minutes before serving.
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