Upside-Down Tamale Pie Recipe

Name: Upside-Down Tamale Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablesppoons extra-virgin olive oil or vegetable oil; 1 1/2 cups chopped fresh or frozen onions (2 medium yellow onions); 1 large garlic clove, minced; Half of a 1-pound bag frozen bell pepper stir-fry mix (red, green, and yellow peppers; do not thaw); 2 teaspoons chili powder; 1 teaspoon dried oregano, crumbled; 1 pound lean ground beef chuck; 3 tablespoons all-purpose flour; One 1-pound jar chunky salsa (as mild or hot as you like); 2 tablespoons tomato paste; One 9-ounce package frozen whole-kernel corn (do not thaw); Salt and freshly ground black pepper; 2 tablespoons coarsely chopped fresh cilantro or parsley; 1 cup all-purpose flour; 3/4 cup yellow cornmeal; 2 tablespoons freshly grated Parmesan cheese; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon chili powder; 1 teaspoon dried oregano, crumbled; 1/4 teaspoon freshly ground black pepper; 1 cup buttermilk; 1/4 cup extra-virgin olive oil or vegetable oil; 1 extra-large egg

Servings: persons

2 tablesppoons extra-virgin olive oil or vegetable oil
1 1/2 cups chopped fresh or frozen onions (2 medium yellow onions)
1 large garlic clove, minced
Half of a 1-pound bag frozen bell pepper stir-fry mix (red, green, and yellow peppers; do not thaw)
2 teaspoons chili powder
1 teaspoon dried oregano, crumbled
1 pound lean ground beef chuck
3 tablespoons all-purpose flour
One 1-pound jar chunky salsa (as mild or hot as you like)
2 tablespoons tomato paste
One 9-ounce package frozen whole-kernel corn (do not thaw)
Salt and freshly ground black pepper
2 tablespoons coarsely chopped fresh cilantro or parsley
1 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons freshly grated Parmesan cheese
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon dried oregano, crumbled
1/4 teaspoon freshly ground black pepper
1 cup buttermilk
1/4 cup extra-virgin olive oil or vegetable oil
1 extra-large egg

1
Preheat oven to 400 degrees F.
2
To prepare meat filling, heat oil in 11- to 12-inch, deep, oven-proof skillet over moderate heat 1 minute.
3
Add onions, garlic, and stir-fry mix and cook, stirring, until onions are limp and golden, 5 to 8 minutes.
4
Add chili powder, oregano, and beef, breaking up clumps.
5
Cover and cook 10 minutes.
6
Blend in flour, add salsa and tomato paste, stirring well to incorporate, then add corn and simmer uncovered 5 to 10 minutes, stirring often, until meat shows no signs of pink.
7
Season to taste with salt and pepper, mix in cilantro, and set off heat.
8
To prepare corn bread topping, combine flour, cornmeal, and all remaining dry ingredients in bowl and make well in center.
9
Combine buttermilk, oil, and egg in 1-quart measure, dump into well in dry ingredients, and mix briskly just until dough holds together.
10
Spread on top of meat filling, leaving 1- to 1 1/2-inch margin all round.
11
Bake uncovered until bubbly and brown, 15 to 20 minutes.
12
Serve at once.

1612

kcal

Calories

139

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 25 ingredients. The key ingredients include: 2 tablesppoons extra-virgin olive oil or vegetable oil, 1 1/2 cups chopped fresh or frozen onions (2 medium yellow onions), 1 large garlic clove, minced, Half of a 1-pound bag frozen bell pepper stir-fry mix (red, green, and yellow peppers; do not thaw), and more.

Yes, Upside-Down Tamale Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Upside-Down Tamale Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions