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Hot Tamale Pie

(9 Votes)
SERVES
4
COOK TIME
35 Min

"Chili today, hot tamale!" Is it the weather report? No, but it can be you announcing a spicy ground beef dish topped with a cornmeal crust that we call Hot Tamale Pie.

What You'll Need

  • 1 tablespoon butter or margarine
  • 3/4 cup chopped onion
  • 1 pound ground beef
  • 2 (15-ounce) cans chili con carne (with beans or without)
  • 1 (15-ounce) cans red kidney beans, drained
  • 1 teaspoon chili powder
  • 1 cup corn muffin mix
  • 1 egg
  • 1/2 cup milk

What to Do

  1. Preheat oven to 400 degrees F. Coat a 2-quart casserole dish with cooking spray.
     
  2. In a large skillet, melt butter over medium-high heat; saute onion and ground beef 8 to 10 minutes, stirring occasionally, until beef is browned.
     
  3. Drain any liquid and place ground beef in prepared baking dish.
     
  4. Add chili, kidney beans, and chili powder; mix well.
     
  5. In a medium bowl, combine corn muffin mix with egg and milk. Pour mixture over chili. Bake 25 minutes, or until golden on top.
     

 

Notes

If you want to make this an extra hot tamale pie, add a dash or two of hot pepper sauce when you add the chili con carne.

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 651
  • Calories from Fat 248
  • Total Fat 28g 42 %
  • Saturated Fat 12g 60 %
  • Trans Fat 1.4g 0 %
  • Protein 40g 81 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 155mg 52 %
  • Sodium 2,092mg 87 %
  • Total Carbohydrates 61g 20 %
  • Dietary Fiber 12g 47 %
  • Sugars 16g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Sounds like a great recipe... We all love cheese on our chile dishes, so I will add some cheese to mix in with it.. pepperjack of course. I will update you on the results.

I love this recipe and use it often. Here's another tweak that makes it really good: drop the chili (or even still keep it if need be), stir in a can of beef gravy and a cup of barbecue sauce. All together now: YUM! That is my son's favorite dish. He doesn't even like cornbread but the cornbread here just suits it so well.

I always add a tablespoon of sugar to my cornbread. It adds to the flavor.

Must be from north of the Mason-Dixon. We Southerners like our cornbread less like cake, and so no sugar. That's what makes the world go 'round! Cook on!

If you half this recipe, it's perfect for two people. We don't like "boxed" cornbread, so I made my own (just using one cup corn meal & everything you usually add to make cornbread). I made sure the cornbread mixture was not too thick before pouring it over the top of the casserole. It's a good, easy recipe to make. NOT GOOD LEFT OVER.

this is a recipe used in schools my kids went to, top it off with corn & black bean salsa & add a healthy dollop of sour cream. surprisingly tasty.

Oh Al, Are we talking about a corn bread mix that is a package of say nearly a pound. If I were to use a cornbread mix for muffins that say makes a dozen muffins, what do I do with the excess?

Use Jiffy corn muffin mix it's only 8.5 oz.

Make a half-dozen muffins, and use the rest to top the casserole.

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