Magically Mexican Tamale Pie

Name: Tamale Pie
Ingredients: 6 Tbsp butter; 1 medium jalapeno, seeded and finely chopped; 1 medium onion, chopped; 3 cloves garlic, finely chopped; 2 Tbsp Magically Mexican seasoning; 1 lb. ground beef (lean); 1 can black beans, drained and rinsed; 1 cup frozen corn kernels; 1 can tomatoes with green chile; 1 cup chicken broth; 2 cups cheddar cheese shredded; 1 cup fine yellow cornmeal; 1 cup flour; 3 Tbsp sugar; ½ tsp salt; ¼ tsp baking soda; 2 tsp baking powder; 2 eggs; ¾ cup sourcream; ¼ cup buttermilk; 1 jalpeno, seeded and cut into thin slices

I must admit that making tamales is an all day task for me that only happens once per year during the holidays. This casserole has many of the same flavors and makes a comforting meal with much less effort and work.

It's a hearty, satisfying meal that's just as good reheated for lunch the next day. This dish combines the warm, comforting essence of traditional tamales with the ease of a casserole. Perfect for a family dinner or potluck, this recipe is sure to become a favorite. Let's dive into how to make this delightful dish.

Tamale Pie

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Author:

Jodie’s Kitchen

The tastes of the popular southwestern cuisine tamales with the simplicity of a casserole. Great meal option with leftovers for future meals.

Ingredients

Tamale Filling

6 Tbsp butter
1 medium jalapeno, seeded and finely chopped
1 medium onion, chopped
3 cloves garlic, finely chopped
2 Tbsp Magically Mexican seasoning
1 lb. ground beef (lean)
1 can black beans, drained and rinsed
1 cup frozen corn kernels
1 can tomatoes with green chile
1 cup chicken broth
2 cups cheddar cheese shredded

Cornbread topping

1 cup fine yellow cornmeal
1 cup flour
3 Tbsp sugar
½ tsp salt
¼ tsp baking soda
2 tsp baking powder
2 eggs
¾ cup sourcream
¼ cup buttermilk
1 jalpeno, seeded and cut into thin slices

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Directions

Preheat oven to 425 F degrees

Meat Filling

Heat 6 Tbsp of butter in a skillet on medium heat until melted. Add jalapeno and cook until softened. Transfer all but 1 Tbsp of the butter mixture into a bowl for the cornbread topping.
To the skillet, add the onion and cook until soft. Stir in garlic, Magically Mexican seasoning, stir until garlic is soft. Add in the beef, corn, beans, tomatoes, and broth and simmer. Remove from heat and stir in 1 cup of cheddar cheese. Add salt and pepper to taste.

Cornbread topping

In bowl whisk the dry ingredients ( cornmeal , flour, sugar, salt, baking powder, baking soda, and 1 cup cheddar cheese. In the bowl with the reserved jalapeno butter, whisk in the eggs, sour cream, and buttermilk. Add the wet mixture to the dry mixture.

Casserole

Transfer the meat mixture to a 13x9 baking dish. Place dollops of the cornbread mixture over the top. Bake until cornbread is cooked through, 18 to 22 minutes. Serve warm with side of sourcream, enjoy!!