Tamale Pie with Plant-Based Meat
By Sara MayerPublished on January 31, 2022
Time
2 hours
Yield
Serves 6 to 8
Ingredients
2 tablespoons vegetable oil, divided1 onion, chopped fine 2 (28-ounce) cans diced tomatoes, drained with 1 cup juice reserved4 garlic cloves, minced1¼ teaspoons table salt, divided4 teaspoons lime juice 1 tablespoon minced canned chipotle chile in adobo sauce 12 ounces plant-based ground meat 1 tablespoon chili powder 1 teaspoon dried oregano 2 (15-ounce) cans black or pinto beans, rinsed1½ cups fresh or thawed frozen corn ¼ cup minced fresh cilantro 4 cups water 1½ cups coarse-ground cornmeal
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Heat 1 tablespoon oil in 12-inch nonstick skillet until shimmering. Add onion and cook until softened, about 5 minutes. Stir in tomatoes and reserved juice, garlic, and ½ teaspoon salt and simmer until sauce is thickened, about 7 minutes. Transfer to large bowl, stir in lime juice and chipotle, and season with salt and pepper to taste; set aside. Wipe skillet clean with paper towels.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, about 3 minutes. Add chili powder and oregano and cook until fragrant, about 30 seconds. Stir meat, beans, corn, and cilantro into tomato mixture in bowl, then transfer to 13 by 9-inch baking dish; set aside.
- Bring water to boil in large saucepan over high heat. Add remaining ¾ teaspoon salt, then slowly pour in cornmeal, whisking vigorously to prevent lumps. Reduce heat to medium-high and cook, whisking constantly, until cornmeal begins to soften and mixture thickens, about 3 minutes. Off heat, season with salt and pepper to taste. Dollop warm cornmeal mixture evenly over casserole, then spread into even layer with rubber spatula, covering filling entirely and spreading to edges of dish.
- Cover dish with aluminum foil, place on foil-lined rimmed baking sheet, and bake for 30 minutes. Remove foil and continue to bake until crust begins to brown and filling is bubbling at edges, 30 to 35 minutes. Let cool for 10 minutes. Serve.
Time
2 hoursYield
Serves 6 to 8Ingredients
2 tablespoons vegetable oil, divided
1 onion, chopped fine
2 (28-ounce) cans diced tomatoes, drained with 1 cup juice reserved
4 garlic cloves, minced
1¼ teaspoons table salt, divided
4 teaspoons lime juice
1 tablespoon minced canned chipotle chile in adobo sauce
12 ounces plant-based ground meat
1 tablespoon chili powder
1 teaspoon dried oregano
2 (15-ounce) cans black or pinto beans, rinsed
1½ cups fresh or thawed frozen corn
¼ cup minced fresh cilantro
4 cups water
1½ cups coarse-ground cornmeal
Ingredients
2 tablespoons vegetable oil, divided
1 onion, chopped fine
2 (28-ounce) cans diced tomatoes, drained with 1 cup juice reserved
4 garlic cloves, minced
1¼ teaspoons table salt, divided
4 teaspoons lime juice
1 tablespoon minced canned chipotle chile in adobo sauce
12 ounces plant-based ground meat
1 tablespoon chili powder
1 teaspoon dried oregano
2 (15-ounce) cans black or pinto beans, rinsed
1½ cups fresh or thawed frozen corn
¼ cup minced fresh cilantro
4 cups water
1½ cups coarse-ground cornmeal
Ingredients
2 tablespoons vegetable oil, divided
1 onion, chopped fine
2 (28-ounce) cans diced tomatoes, drained with 1 cup juice reserved
4 garlic cloves, minced
1¼ teaspoons table salt, divided
4 teaspoons lime juice
1 tablespoon minced canned chipotle chile in adobo sauce
12 ounces plant-based ground meat
1 tablespoon chili powder
1 teaspoon dried oregano
2 (15-ounce) cans black or pinto beans, rinsed
1½ cups fresh or thawed frozen corn
¼ cup minced fresh cilantro
4 cups water
1½ cups coarse-ground cornmeal
Why This Recipe Works
Tamales are a beloved, celebratory food in Mexico, but tamale pie is pure Tex-Mex. Featuring a lightly seasoned, tomatoey meat filling and a crisp, sweet cornbread topping, this version serves a small crowd, perfect for a laid-back Sunday supper. Canned beans and frozen corn bulk up the plant-based meat filling without adding prep work (fresh corn will also work). An onion brings sweet depth, and diced tomatoes plus a measured amount of their juice make for a saucy filling that won't bubble over and flood your oven (though baking the casserole atop a rimmed baking sheet is good insurance against any stray drips). For the topping, we mix up an easy cornmeal batter and spread it evenly over the filling. One nearly hands-off hour in the oven later and this pie is ready to be shared around the table family-style.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Heat 1 tablespoon oil in 12-inch nonstick skillet until shimmering. Add onion and cook until softened, about 5 minutes. Stir in tomatoes and reserved juice, garlic, and ½ teaspoon salt and simmer until sauce is thickened, about 7 minutes. Transfer to large bowl, stir in lime juice and chipotle, and season with salt and pepper to taste; set aside. Wipe skillet clean with paper towels.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, about 3 minutes. Add chili powder and oregano and cook until fragrant, about 30 seconds. Stir meat, beans, corn, and cilantro into tomato mixture in bowl, then transfer to 13 by 9-inch baking dish; set aside.
- Bring water to boil in large saucepan over high heat. Add remaining ¾ teaspoon salt, then slowly pour in cornmeal, whisking vigorously to prevent lumps. Reduce heat to medium-high and cook, whisking constantly, until cornmeal begins to soften and mixture thickens, about 3 minutes. Off heat, season with salt and pepper to taste. Dollop warm cornmeal mixture evenly over casserole, then spread into even layer with rubber spatula, covering filling entirely and spreading to edges of dish.
- Cover dish with aluminum foil, place on foil-lined rimmed baking sheet, and bake for 30 minutes. Remove foil and continue to bake until crust begins to brown and filling is bubbling at edges, 30 to 35 minutes. Let cool for 10 minutes. Serve.
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