Tamale pie is a casserole, not a wrapped tamale: a savory filling bakes under a quick cornmeal batter. Use cooked chicken, then let the dish rest before scooping so the topping can set.
Serves: 6
Prep: 25 minutes
Cook: 35 minutes
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 poblano pepper, seeded and diced
- 2 garlic cloves, minced
- 2 cups cooked shredded chicken
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 cup crushed tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon fine salt
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
- 1 large egg
Method
- Heat oven to 375°F. Warm oil in an oven-safe skillet and cook onion and poblano for 6 minutes until softened. Stir in garlic for 30 seconds.
- Add chicken, beans, tomatoes, cumin, and half the salt. Simmer 5 minutes, then spread evenly in the skillet.
- Whisk cornmeal, flour, baking powder, and remaining salt in a bowl. In another bowl whisk milk, egg, and 2 tablespoons oil.
- Stir wet ingredients into dry just until combined. Spoon batter over the filling and spread gently, leaving a small border.
- Bake 25 to 30 minutes until the topping is golden and a toothpick comes out clean. Rest 10 minutes before serving.
Variations
Use black beans in place of pinto beans, or replace chicken with 1 additional can of beans. Add a teaspoon of smoked paprika to the filling.
Storage and reheating
Cool promptly and refrigerate covered portions for up to 3 days. Reheat in a 325°F oven until the center is hot, or microwave individual servings.
Read the the meal planning guide for social evenings and the grocery list for weekend guests for more practical dinner planning. Add this recipe to the Lucru Home meal planner and note any missing ingredients before shopping.
