Tamale Pie (Cornbread-Topped Beef and Bean Chili Casserole)

Why you’ll love it

• Two classics in one: a hearty beef and bean chili baked under a golden cheddar cornbread crust.
• One skillet: the filling cooks and bakes in the same pan, so there is little cleanup.
• Feeds a crowd on a budget: 8 generous servings from pantry staples and 1 pound of ground beef.

Quick facts

Ingredients

For the beef and bean filling

• 1 tbsp (15 ml) vegetable or olive oil
• 1 lb (450 g) ground beef (85% lean)
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 green bell pepper, diced (about 1 cup)
• 1 jalapeño, seeded and finely chopped (optional)
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 can (14.5 oz / 411 g) diced tomatoes, with their juice
• 1 can (8 oz / 227 g) tomato sauce
• 1 can (15 oz / 425 g) pinto or black beans, drained and rinsed
• 1 1/2 cups (210 g) frozen or drained canned corn kernels
• 1/2 cup (120 ml) beef broth or water
• 1/3 cup (45 g) sliced black olives (optional)
• 1 cup (113 g) shredded sharp cheddar cheese

For the cornbread topping

• 1 cup (140 g) yellow cornmeal
• 1 cup (125 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (12 g) baking powder
• 1/2 tsp fine salt
• 1 cup (240 ml) whole milk
• 1 large egg
• 4 tbsp (56 g) unsalted butter, melted and slightly cooled
• 1/2 cup (57 g) shredded sharp cheddar cheese
• 1 can (4 oz / 113 g) diced mild green chiles, drained (optional)

For serving

• Sour cream
• Sliced green onions or chopped fresh cilantro
• Diced avocado and your favorite salsa or hot sauce

Step-by-step method

1. Preheat the oven. Place a rack in the center of the oven and preheat to 400°F (200°C). Have ready a 12-inch (30 cm) oven-safe skillet, such as cast iron. If your skillet is not oven-safe, grease a 9×13-inch (23×33 cm) baking dish.

2. Brown the beef. Heat the oil in the skillet over medium-high heat. Add the ground beef and cook 5 to 6 minutes, breaking it into small crumbles with a spoon, until no pink remains. Tilt the pan and spoon off all but about 1 tablespoon of the fat.

3. Cook the vegetables. Add the onion, bell pepper and jalapeño and cook 5 minutes, stirring, until softened. Add the garlic, chili powder, cumin, oregano, smoked paprika, salt and pepper and cook 1 minute, until fragrant.

4. Simmer the filling. Stir in the diced tomatoes with their juice, tomato sauce, beans, corn, broth and olives, if using. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, 10 minutes, stirring now and then, until thick enough that a spoon dragged through it leaves a path. Taste and adjust the salt. Turn off the heat, sprinkle the 1 cup of cheddar over the filling and smooth the top. (If using a baking dish, transfer the filling to it now and top with the cheese.)

5. Make the cornbread batter. In a medium bowl, whisk the cornmeal, flour, sugar, baking powder and salt. In a measuring cup, whisk the milk, egg and melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined; a few small lumps are fine. Fold in the 1/2 cup of cheddar and the green chiles, if using.

6. Top the filling. Drop spoonfuls of the batter evenly over the hot filling, then gently spread it with the back of the spoon, leaving a small gap around the edge so the filling can bubble up. It is fine if the batter does not cover every spot; it spreads as it bakes.

7. Bake. Set the skillet on a rimmed sheet pan to catch drips and bake 25 to 30 minutes, until the cornbread is puffed and deep golden and a toothpick inserted into the topping comes out clean.

8. Rest and serve. Let the tamale pie rest 10 minutes so the filling thickens. Scoop into bowls or onto plates and top with sour cream, green onions, avocado and salsa.

How to know it is done

The tamale pie is ready when the cornbread crust is puffed, firm to the touch in the center and deep golden brown, a toothpick inserted into the middle of the topping (not down into the filling) comes out clean or with a few dry crumbs, and the filling is bubbling thickly around the edges. If the top is browning before the center is set, lay a sheet of foil loosely over the skillet and bake 5 minutes more.

Tips for the best result

• Simmer the filling until it is thick; a watery filling makes the bottom of the cornbread gummy.
• Spread the batter over a hot filling so the underside of the crust starts cooking right away.
• Do not overmix the cornbread batter; stir just until no dry flour remains for a tender crust.
• Bloom the spices in the pan for a minute before adding the tomatoes for deeper chili flavor.
• Let the pie rest 10 minutes before serving so each scoop holds together.

Variations and substitutions

• Ground turkey or chicken: use 1 lb (450 g) ground turkey or chicken and add 1 extra tbsp oil when browning.
• Vegetarian: skip the beef, use 2 cans of beans and 1 cup (150 g) diced zucchini, and replace the beef broth with vegetable broth.
• Shortcut topping: use 1 box (8.5 oz / 241 g) corn muffin mix prepared with 1 egg and 1/3 cup (80 ml) milk instead of the homemade batter.
• Extra spicy: add 1 chopped chipotle pepper in adobo to the filling and use pepper jack cheese.
• Gluten-free: use a 1-to-1 gluten-free flour blend in the topping and check that your chili powder and broth are gluten-free.
• Dairy-free: use unsweetened plant milk and olive oil in the topping and leave out the cheese or use a dairy-free shredded cheese.

Make ahead

You can make the filling up to 2 days ahead. Cool it, cover and refrigerate it. When you are ready to bake, rewarm the filling in the skillet over medium heat until it is steaming, about 8 minutes, then make the fresh cornbread batter, spread it on top and bake as directed. Mix the batter just before baking, because the baking powder starts working as soon as it gets wet.

Storage and reheating

Store leftover tamale pie covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1 to 2 minutes, or cover the dish with foil and reheat in a 350°F (175°C) oven for 20 to 25 minutes, until hot in the center (165°F / 74°C). To freeze, wrap cooled portions tightly in plastic and foil, or place them in freezer containers, and freeze for up to 3 months; thaw overnight in the refrigerator before reheating.