Tamales are truly a special treat, but they are quite laborious to prepare, and some of the ingredients can be tough to find. This big batch of tamale corn pie is a quick-to-make approximation of the delicious Mexican dish. It's significantly easier to make than actual tamales, but we'd argue that it's just as tasty.
Ingredients for Tamale Corn Pie:
Method of preparing the Tamale Corn Pie:
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Preheat the oven to 400°F (200°C). Grease one 9x13-inch ovenproof dish or a large cast-iron skillet with cooking spray. Set aside.
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Heat a large skillet on medium. Then add the ground beef and cook until brown, break up any chunks with a wooden spoon, 8-10 minutes.
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Push the meat to one side of the pan and add the chopped onion and garlic to the empty part of the pan. Sautee until soft and fragrant. This will take 2-3 minutes.
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Mix in the frozen corn, chiles, crushed tomatoes, cornstarch, chili powder, cumin, and 1 teaspoon of salt. Mix well and then remove from the heat. Stir in 1 1/2 cups of shredded cheddar cheese.
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In a large mixing bowl, combine the masa corn flour, baking powder, and the remaining 1 teaspoon of salt. Drizzle the chicken broth and melted butter into the flour mixture, mixing continuously until a smooth batter forms. Finally, stir in the remaining 1/2 cup of cheddar cheese.
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Pour the meat mixture into the baking dish. If you plan on baking the tamale pie in the cast iron skillet you used to cook the meat, there's no need to transfer. Smooth out the filling so that it's all spread out in an even layer.
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Scoop the corn batter on top of the meat filling, spreading it in an even layer all the way to the edges of the pan. The filling should be completely obscured by the batter.
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Bake the tamale pie for 30-45 minutes. Test by inserting a toothpick into the center of the corn batter. When it comes out clean, your pie is ready.
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Serve warm, topped with chopped cilantro and a dollop of sour cream, and dig in!
Source: Aspicyperspective.com
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