Layered Tamale Pie With Corn, Tomatoes & Cheese

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Servings: 4 Difficulty: Advanced
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A hearty, savory casserole featuring a rich bean and vegetable filling topped with a creamy cornmeal crust and melted cheese.
Layered Tamale Pie With Corn, Tomatoes & Cheese recipe image
Layered Tamale Pie With Corn, Tomatoes & Cheese recipe image
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Layered Tamale Pie With Corn, Tomatoes & Cheese

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 56.2

Description

This layered tamale pie is a comforting twist on traditional Mexican flavors, perfect for a cozy weeknight dinner. It combines a savory base of kidney beans, corn, and tomatoes with a thick, creamy cornmeal topping that crisps up beautifully in the oven. The dish balances the earthiness of cumin and oregano with the sharp bite of jalape&# 195;±os and the richness of melted cheddar and Monterey Jack cheeses. Unlike traditional tamales wrapped in corn husks, this casserole-style version is quick to assemble and easy to serve. It offers a satisfying texture contrast between the tender vegetable filling and the golden, slightly crunchy cornmeal crust. Ideal for family gatherings or meal prep, it reheats well and delivers robust flavor without requiring complex techniques.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. Drain the kidney beans, reserving 1/4 cup of the liquid.
  3. In a large skillet, heat the reserved bean liquid to a boil over medium heat.
  4. Add the onion, garlic, green peppers, carrots, jalapeño, oregano, and cumin to the skillet.
  5. Cover and cook, stirring occasionally, until the vegetables are tender and the liquid is absorbed, about 10 minutes.
  6. Stir in the drained beans, corn, and tomatoes.
  7. Cook uncovered, stirring occasionally, for about 15 minutes or until the mixture thickens.
  8. In a separate saucepan, combine water, cornmeal, and black pepper.
  9. Heat to a boil, stirring constantly, then cook for 5 minutes until the mixture is well thickened.
  10. Pour half of the bean mixture into an 11-inch round baking dish, spreading it evenly.
  11. Spread half of the cornmeal mixture evenly over the bean layer.
  12. Sprinkle with half of the shredded cheddar and Monterey Jack cheeses.
  13. Repeat the layering with the remaining bean mixture, cornmeal mixture, and cheese.
  14. Bake for 35 minutes or until the top is bubbly and browned.
  15. Let cool for 10 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 56.2kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.0mg1%
Total Carbohydrate 11.1g4%
Dietary Fiber 3.1g13%
Sugars 2.8g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tamale pie, cornmeal, kidney beans, casserole, mexican food, cheddar cheese, monterey jack, savory, baked, vegetarian, comfort food, dinner, corn, tomatoes, cumin, oregano, jalapeno, layered, easy, family meal
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