Tamale Pie

About this recipe

Tamale Pie is a comforting south-western American casserole that captures the spirit of a tamale in the convenience of a baked dish. The base and topping are made from seasoned cornmeal (polenta-style) dough, while the filling is a hearty chili con carne: ground beef, beans, chiles, and Tex-Mex spices. Unlike traditional tamales, which require hours of individual wrapping, Tamale Pie is assembled in a single oven dish and brought straight to the table. It is a popular dish at family gatherings across the American south-west.

1. 1

   Preheat the oven to 190°C. In a large skillet, soften the diced onion in oil over medium heat for 5 minutes. Add the garlic and ground beef, and cook until browned, about 8 minutes.

   💡 Drain any excess fat from the ground beef so the filling does not become greasy.

2. 2

   Add the chili powder, cumin, oregano, salt, and pepper. Stir in the crushed tomatoes, drained black beans, and chopped chipotle chiles. Cook for 10 minutes over medium heat.

3. 3

   For the cornmeal dough: mix the fine cornmeal (polenta) with chicken stock, salt, and butter in a saucepan. Cook over medium-low heat, stirring constantly, until thickened, about 5 minutes.

   💡 The consistency should be like a thick porridge; if it is too stiff, add a little more stock.

4. 4

   Grease a 22×33 cm ovenproof dish. Spread half the cornmeal dough over the base to form an even 1 cm layer. Pour the chili con carne filling on top.

5. 5

   Cover with the remaining cornmeal dough. Sprinkle grated cheddar cheese over the top. Bake for 30–35 minutes until the surface is golden.

   💡 Leave to rest for 10 minutes before serving so the layers settle properly.