Hot Tamale Pie

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Servings: 18 Difficulty: Intermediate
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A savory, hearty casserole featuring a spicy bean and corn filling topped with creamy cornmeal polenta.
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This Hot Tamale Pie is a comforting, savory dish that reimagines classic tamale flavors in a simple casserole format. The base consists of sautéed onions, bell peppers, and garlic simmered with pinto beans, tomato sauce, and warming spices like chili powder and cumin. The filling is topped with a rich, creamy cornmeal mixture infused with lemon juice and Dijon mustard, then baked until golden and set. It offers a perfect balance of zesty, smoky, and creamy textures. Ideal for a cozy weeknight dinner or a potluck contribution, this vegetarian-friendly recipe serves a crowd with ease. ItâÂÂs a satisfying meal that brings the bold tastes of Southwestern cuisine to your table without the hassle of traditional tamale preparation.

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Hot Tamale Pie

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 18 Calories: 43.1

Description

This Hot Tamale Pie is a comforting, savory dish that reimagines classic tamale flavors in a simple casserole format. The base consists of saut&# 195;©ed onions, bell peppers, and garlic simmered with pinto beans, tomato sauce, and warming spices like chili powder and cumin. The filling is topped with a rich, creamy cornmeal mixture infused with lemon juice and Dijon mustard, then baked until golden and set. It offers a perfect balance of zesty, smoky, and creamy textures. Ideal for a cozy weeknight dinner or a potluck contribution, this vegetarian-friendly recipe serves a crowd with ease. ItâÂÂs a satisfying meal that brings the bold tastes of Southwestern cuisine to your table without the hassle of traditional tamale preparation.

Ingredients

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat the olive oil in a large frying pan or skillet over medium-high heat.
  3. Add the chopped onion, seeded and finely chopped bell pepper, and minced garlic cloves to the pan.
  4. Cook the vegetables, stirring occasionally, until softened and tender, about 8 minutes.
  5. Remove the pan from heat and stir in the unsweetened tomato sauce, rinsed and drained pinto beans, corn kernels, chili powder, ground cumin, fine sea salt, and cayenne pepper.
  6. Pour the bean mixture into an 8x8 inch glass baking dish and spread it out evenly.
  7. In a large saucepan, bring 3 cups of water to a boil over medium-high heat.
  8. Stir in the yellow stone-ground cornmeal, freshly squeezed lemon juice, Dijon mustard, and remaining fine sea salt until fully mixed.
  9. Reduce the heat to low and simmer the cornmeal mixture, stirring often, until it thickens considerably, about 4 to 5 minutes.
  10. Spread the cooked cornmeal mixture evenly over the bean mixture in the baking dish.
  11. Bake in the preheated oven for 30 minutes.
  12. Remove from the oven and let cool for 10 minutes before slicing and serving.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 43.1kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 0.3g1%

* 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, pinto beans, vegetarian, vegan, casserole, spicy, cumin, chili powder, polenta, corn, baking, savory, dinner, comfort food, easy, gluten-free, meal prep, south western
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