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Tamale Pie Recipe

Tamale Pie recipe


This is a yummy pie with a cornbread top and a spicy beef and bean filling. It's like a soft cake on top of a taco! You mix, cook, and bake it all in one big pan.


1/4 cup vegetable oil
1 green bell pepper, finely chopped
2 medium onions, finely chopped
3 Tbsp. chili powder
3 Tbsp. tomato paste
2 Tbsp. chicken bouillon paste
2 tsp. garlic powder
1 tsp. kosher salt, plus more to taste
1 tsp. dried oregano
1 tsp. ground cumin
8 oz. ground turkey (93% lean)
1 (15 oz.) can black beans, rinsed
1/2 cup (63 g) all-purpose flour
1/2 cup (80 g) yellow cornmeal
1/3 cup (66 g) sugar
1 1/2 tsp. baking powder
1 large egg
1/2 cup sour cream
4 Tbsp. unsalted butter, melted
4 oz. pepper jack cheese, coarsely grated


Preheat oven to 375°F (190°C).
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and 1 tsp. salt.
In a small bowl, combine egg, sour cream, and melted butter.
Make a well in the dry ingredients and pour in the egg mixture; stir until combined. Fold in grated pepper jack cheese.
Heat vegetable oil in a cast iron skillet over medium-high heat. Cook green bell pepper and onions until softened, about 8-10 minutes.
Stir in chili powder, tomato paste, chicken bouillon paste, garlic powder, 1 tsp. salt, oregano, and cumin. Cook until tomato paste darkens, about 5-8 minutes.
Add ground turkey and cook, breaking it up until mostly cooked through, about 4 minutes.
Stir in black beans and let the mixture simmer for 8-10 minutes. Season with more salt if needed.
Dollop cornbread batter over the turkey and bean mixture, leaving some space between dollops.
Bake until cornbread is set and a toothpick comes out clean, about 25-30 minutes.
Let cool for 5-10 minutes before serving.

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