California tamale pie is a hearty and comforting dish that combines the zesty flavor of Mexican cuisine with the convenience of a one-dish casserole. This pie features a flavorful base of seasoned ground beef and beans topped with a golden, fluffy cornbread layer. Enhanced with sweet corn, tangy tomato and bold spices, this dish is perfect for weeknight dinners or gatherings. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for a dish that¡¯s as delicious as it is satisfying.
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INGREDIENTS:
For filling
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1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound ground beef (or ground turkey for a lighter option)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (15-ounce) can diced tomatoes, drained
1 (15-ounce) can black beans or pinto beans, rinsed and drained
1 cup frozen or canned corn, drained
1 cup shredded cheddar cheese
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For the cornbread topping
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1 cup cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
3 tablespoons melted butter
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INSTRUCTIONS
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1. Preheat oven
Preheat your oven to 375¡ãF (190¡ãC). Grease a 9¡Á13-inch baking dish and set aside.
2. Cook filling
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3 to 4 minutes. Add the ground beef, breaking it up with a spoon, and cook until brown and fully cooked.
3. Season, and Combine
Stir in cumin, chili powder, smoked paprika, salt and pepper. Add the diced tomato, beans and corn. Let the mixture simmer for 5 minutes to blend the flavors. Remove from heat, and stir in the shredded cheese. Transfer the filling to the prepared baking dish.
4. Make cornbread topping
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder and salt. In a separate bowl, mix milk, egg and melted butter. Gradually combine the wet ingredients into the dry ingredients, stirring until smooth.
5. Assemble, and Bake
Spread the cornbread batter evenly over the filling in the baking dish. Bake for 25 to 30 minutes or until the cornbread is golden brown, and a toothpick inserted in topping comes out clean.
6. Serve
Let the tamale pie cool for 5 to 10 minutes before serving. Garnish with sour cream, fresh cilantro or sliced jalapeno, if desired.
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Enjoy this delicious twist on a classic tamale with minimal effort and maximum flavor!
