Tamale Pie with Fresh Tomato and Corn
A hearty Southwestern-inspired dish combining seasoned meat (or meat substitute) with fresh tomatoes and corn, topped with a cheesy cornbread crust. This comforting casserole features layers of chorizo, ground beef, fresh vegetables, and a golden cornmeal topping.
Ingredients
- •½ pound fresh chorizo, casings removed (about 2 links), or vegetarian substitute such as Lightlife Plant-Based Italian Sausage
- •½ pound ground beef, or vegetarian substitute such as Lightlife Plant-Based Ground
- •1 tablespoon tomato paste
- •2½ teaspoons cumin
- •1 large onion
- •1½ medium jalapeños
- •1¾ teaspoons kosher salt
- •2 large beefsteak tomatoes
- •2 cups corn kernels
- •8 ounces cheddar cheese
- •2 large eggs
- •6 tablespoons unsalted butter
- •⅓ cup sour cream
- •1¼ cups cornmeal
- •1 teaspoon baking powder
Cooking Instructions
- 1.
Preheat oven to 450°F. Heat an 8" cast-iron skillet over high. Pat chorizo and beef dry with paper towels, then press into an even layer in bottom of hot skillet with a spatula. Cook, undisturbed, until a brown crust begins to form on the bottom, about 6 minutes. Turn, break into pieces, and continue to cook until cooked through, about 4 minutes. Add tomato paste, cumin, half of grated onion, half of jalapeño, and 1 1/4 tsp. salt and cook, stirring constantly, until fragrant and well combined, about 1 minute. Remove from heat and stir in tomatoes, 1 1/2 cups corn, and 1 1/2 cups cheese.
11 min
- 2.
Whisk eggs, butter, 1/3 cup sour cream, and remaining onion in a medium bowl. Whisk cornmeal, baking powder, and remaining 1/2 tsp. salt in a small bowl. Add dry ingredients to butter mixture and stir to combine, then stir in 1/4 cup cheese and remaining 1/2 cup corn.
5 min
- 3.
Dollop cornbread batter over meat mixture, then smooth into an even layer. Top with remaining jalapeños and 1/4 cup cheese.
3 min
- 4.
Bake cornbread until golden brown, 15-18 minutes. Serve with sour cream alongside.
17 min