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Stove-Top Tamale Pie

November 8, 2012 by jessfuel 6 Comments

Is anyone else ready to start listening to Christmas music, or is it just me? I don’t know if it’s because it’s been so chilly lately, or because I’ve gotten about 50 catalogs in the mail in the last few days, or because I’ve officially switched from pumpkin spice to peppermint mocha coffee… but I am ready for the holiday season to begin! Bring it on!

Stovetop Tamale Pie

This recipe was an attempt at making a little more of a dent in the huge amount of ground venison in my freezer! Of course, you could easily use ground beef for this recipe as well.

I’d decided to make chili, but wanted to find a new recipe. Nothing on the interwebs was really striking me, so I decided to flip through a few of my cookbooks. I struck out on chili inspiration, but stumbled upon this Stove-Top Tamale Pie, which not only sounded yummy, but also super easy!

It looks like there’s a zillion ingredients, but it’s deceiving. You’ve already got the majority of them in your house and if you want, you can easily sub taco seasoning for all the spices and/or boxed cornbread mix instead of making your own.

Stovetop Tamale Pie

Stove-Top Tamale Pie

(adapted from McCormick’s Cooking with Flavor)

  • 1 1/2 lbs ground beef (or venison)
  • 2 tbsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp oregano
  • 1 tsp paprika
  • 1 tbsp cumin
  • 2 tsp salt
  • 2 tsp fresh ground pepper
  • 2 (8 oz) cans tomato sauce
  • 1 (14 oz) can kidney beans, undrained
  • 2/3 cups all purpose flour
  • 1/2 cup yellow cornmeal
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 tbsp vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup shredded cheddar cheese
  • 1/4 cup sliced green onions, for serving
  • Cilantro (optional), for serving

Brown the meat in large skillet over medium-high heat. Drain excess grease. Stir in seasonings chili powder through pepper, tomato sauce, and beans. Bring to boil. Reduce heat to low, cover and simmer 10 minutes.

Meanwhile prepare the corn bread topping. In a bowl, combine ingredients flour through milk and mix until just combined. Drop small spoonfuls of batter over meat mixture.

Cover and cook on low heat 15 minutes or until corn bread is cooked through.

Sprinkle with cheese and green onions. Cover and cook on low heat until cheese is melted. Top with chopped cilantro, if desired.

This was super yummy! It was basically like a cornbread-topped chili and both Nick and I loved it. It’s probably supposed to be 4 or 6 servings, but, for us… it was three. I think that’s a sign it was a winner!

You Might Also Like:

Chicken Fiesta Casserole
Pakistani Kima (Beef or Venison Curry)
Cheeseburger Pizza
Nick's Belgian Ale Pot Roast

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Filed Under: Beef & Venison Tagged With: beef, mexican

« Maple Dijon Chicken
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Comments

  1. Army Amy* says

    November 8, 2012 at 7:17 am

    Eating tamales is a Christmas morning tradition in our household. (I know – it seems like a strange thing to eat for breakfast, but it’s tradition!) We have yet to find any tamales any where here. And making them is really labor intensive and intimidating! This might be a good alternative! Looks deelish!*

    Reply
  2. April @ Angel's Homestead says

    November 8, 2012 at 4:38 pm

    Yum, this looks delicious, and like the perfect quick and easy meal. Thanks for sharing with the Secret Recipe Club. ๐Ÿ™‚

    Reply
  3. Sarah @ See Sarah Bake says

    November 15, 2012 at 9:18 am

    Oh my lord- if there’s one thing I love more than tamales, it’s tamales that gives me an excuse to finally buy a cast iron skillet. I’m not quite with you on the Christmas spirit. I still have one more week of pumpkin spice until I switch to peppermint mocha ๐Ÿ˜‰

    Reply
  4. Noelle (@singerinkitchen) says

    November 15, 2012 at 7:02 pm

    This was delicious!!! We made it tonight with freshly ground cornmeal.

    Reply
  5. Candice Barron says

    December 17, 2012 at 2:11 am

    Delicious! Love that it is from scratch yet so easy.

    Reply
  6. Paula says

    April 20, 2013 at 4:31 pm

    Looks yummy! Pinned to my Saturday Dishes board ~ Paula

    Reply

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read Moreโ€ฆ

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