Go Back
–+ servings
Texas tamale pie with sliced jalapeño baked in
Print

Texas Tamale Pie

A simple one-pan beef chili topped with a Tex-Mex cornbread crust.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 Servings
Calories 415kcal
Author Mason Woodruff

Ingredients

  • 2 pounds Ground Beef 96/4
  • 1 medium Onion diced
  • 1 Poblano Pepper diced
  • 4 cloves Garlic minced
  • 1 can (28oz) Fire Roasted Crushed Tomatoes
  • 1 can (4oz) Diced Green Chiles
  • 1 packet Taco Seasoning
  • 1 packet Chili Seasoning
  • 2 oz Shredded Cheddar
  • 3-4 Scallions sliced

Cornbread Dry Ingredients

  • 1 cup (144g) Yellow Cornmeal
  • 1 cup (120g) All Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Kosher Salt
  • ¼ teaspoon Baking Soda

Cornbread Wet Ingredients

  • ¾ cup Fat Free Greek Yogurt
  • 2 large Eggs
  • ¼ cup Skim Milk
  • 1 can (4oz) Diced Green Chiles
  • 2 oz Shredded Cheddar

Instructions

  • Preheat oven to 425ºF and prepare the cornbread by mixing the dry and wet ingredients separately before mixing together. Set aside.
  • Heat a large, oven-safe skillet over medium-high heat and add the ground beef. Brown both sides for 2-3 minutes before breaking apart and adding the onion and pepper. Fully cook the beef before adding the garlic and cooking for 30-60 seconds until fragrant.
  • Add the crushed tomatoes, green chiles, and seasoning packets. Stir everything together and turn off the heat. Fold in the cheese and scallions.
  • Add the cornbread mixture on top in dollops and spread to the edges of the skillet. (If the skillet is too small, transfer to a baking dish.) Optional: Top with sliced jalapeño.
  • Bake for 16-20 minutes until the top of the cornbread is golden brown and a toothpick comes out clean.

Nutrition

Serving: 12ounces | Calories: 415kcal | Carbohydrates: 44g | Protein: 33g | Fat: 11g