Beef Tamale Pie

This tamale pie skips the fussy masa spreading and wrapping of real tamales and gives you the same flavors in a baking dish. Seasoned ground beef, chunky salsa, corn, and cheddar get mixed right into the corn muffin batter, which bakes into a dense, cornbread-like crust around the filling.

Browning the beef first is the only prep work. After that, everything goes into one bowl, gets stirred together, and poured into the dish. The reserved cup of cheese melts on top during the last 5 minutes, creating a bubbly, golden crust.

Let it stand for 10 minutes after it comes out of the oven. The cornbread needs that time to set up, or your slices will fall apart on the plate.

Pro Tips

• Break the beef into very small pieces while browning. Large chunks throw off the texture of the cornbread batter.
• Use chunky salsa, not smooth. The pieces of tomato and pepper add texture throughout.
• Test with a knife at the center at 20 minutes before adding the cheese. If it doesn’t come out mostly clean, give it a few more minutes.
• Leftovers reheat well in the oven at 350°F (175°C) covered with foil.

Variations

• Swap ground beef for ground turkey or shredded chicken for a lighter version.
• Add a can of drained black beans with the corn for extra protein and fiber.
• Use pepper jack cheese instead of cheddar for a spicier, more flavorful melt.