Are you craving a warm, comforting meal that's both delicious and surprisingly easy to make? Then look no further than this Chili Cheese Tamale Pie! This recipe takes the best elements of classic chili and creamy cornbread, elevates them with the delightful texture of tamales, and transforms them into a hearty, crowd-pleasing dish perfect for a weeknight dinner or a cozy weekend gathering. It's a fantastic example of homemade cooking that’s both satisfying and quick. Forget complicated recipes; this one's a breeze!
Ingredients:
This recipe is designed to serve 4-6 people. Feel free to double or halve it depending on your needs.
For the Chili:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 lb ground beef (or turkey for a leaner option)
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp oregano
- ½ tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
For the Tamale Topping:
- 1 cup cornmeal
- 1 ½ cups milk
- 1 large egg
- ½ cup shredded cheddar cheese
- 2 tbsp melted butter
- ½ tsp baking powder
- ½ tsp salt
For the Cheese Sauce (optional, but highly recommended!):
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions:
Get started with the chili:
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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
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Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
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Stir in the diced tomatoes, kidney beans, corn, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until the flavors have melded.
Prepare the tamale topping:
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Preheat your oven to 375°F (190°C).
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In a large bowl, whisk together the cornmeal, milk, egg, cheese, melted butter, baking powder, and salt until smooth.
Assemble and bake:
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Pour the chili into a greased 9x13 inch baking dish.
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Pour the cornmeal mixture evenly over the chili.
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If using the cheese sauce, prepare it by melting the butter in a saucepan. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth and thickened. Remove from heat and stir in the cheese until melted. Pour this over the cornmeal topping.
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Bake for 25-30 minutes, or until the topping is golden brown and the chili is bubbling.
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Let cool for a few minutes before serving. This allows the flavors to meld further and makes for easier serving.
Tips and Variations:
- For a vegetarian chili, substitute the ground beef with 1 (15-ounce) can of black beans or lentils.
- Feel free to experiment with different types of cheese in both the topping and the optional cheese sauce. Monterey Jack, pepper jack, or a Mexican blend all work well.
- Add a dollop of sour cream or Greek yogurt to each serving for extra creaminess.
- For a spicier kick, add more cayenne pepper or a few dashes of your favorite hot sauce to the chili. This makes it a deliciously spicy dinner.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: 25-30g Fat: 20-25g Carbohydrates: 40-50g
This Chili Cheese Tamale Pie is a delicious and easy recipe that's perfect for busy weeknights or casual gatherings. Enjoy the comforting flavors and the ease of this amazing dish! It’s a guaranteed family favorite among healthy meals and easy recipes. Give it a try and let us know what you think!