Tamale-Crusted Chili Pie Recipe

Name: Tamale-Crusted Chili Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crust; 3/4 cup yellow cornmeal, regular grind; 1/2 teaspoon table salt; 2 cups cold tap water; 1 tablespoon butter; For the filling; 1/2 pound lean ground beef; 1/4 cup diced onion (any kind or color); 1 clove garlic, minced or pressed; 1/2 teaspoon table salt; 1/4 teaspoon coarsely-ground black pepper; 1 14-ounce can (about 1 1/2 cups) diced tomatoes or tomato sauce; 1 15-ounce can (about 1 1/2 cups cooked) red, black or pinto beans, rinsed and drained; 1 teaspoon cocoa powder (any kind); 1/8 teaspoon ground cinnamon; 1 tablespoon chili powder; 1 cup frozen corn kernels; 1 cup shredded medium-aged Cheddar cheese, divided

Servings: persons

For the crust
3/4 cup yellow cornmeal, regular grind
1/2 teaspoon table salt
2 cups cold tap water
1 tablespoon butter
For the filling
1/2 pound lean ground beef
1/4 cup diced onion (any kind or color)
1 clove garlic, minced or pressed
1/2 teaspoon table salt
1/4 teaspoon coarsely-ground black pepper
1 14-ounce can (about 1 1/2 cups) diced tomatoes or tomato sauce
1 15-ounce can (about 1 1/2 cups cooked) red, black or pinto beans, rinsed and drained
1 teaspoon cocoa powder (any kind)
1/8 teaspoon ground cinnamon
1 tablespoon chili powder
1 cup frozen corn kernels
1 cup shredded medium-aged Cheddar cheese, divided

1
In a medium saucepan, stir together cornmeal and salt; add water slowly, stirring constantly to insure that no lumps form. Cook over medium heat, stirring constantly, until thick. Stir in butter. Set aside to cool while preparing the filling.
2
In a large saucepan or skillet, saute the ground beef with the onions over medium-high heat until the beef is cooked through; spoon off any accumulated fat. Add the remaining ingredients except the corn and cheese. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until nearly all the liquid has evaporated. Remove from heat and stir in the corn.
3
Lightly grease a glass pie plate; spread or pat half of the cooled cornmeal mixture across the bottom and up the sides. Sprinkle with half the cheese. Spoon filling over bottom crust; spoon small dollops of remaining cornmeal mixture over filling--it's okay for the filling to peek through the crust. Bake at 375u00b0 (preheating is not necessary) in the middle of the oven for 25-30 minutes. Sprinkle with the remaining cheese and allow to cool about 5 minutes before slicing.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the crust, 3/4 cup yellow cornmeal, regular grind, 1/2 teaspoon table salt, 2 cups cold tap water, and more.

Yes, Tamale-Crusted Chili Pie falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tamale-Crusted Chili Pie

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