Tamale Pie
with oven roasted green beans

Name: Tamale Pie
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 Green onions, chopped, white and green parts separate; 2 oz Cheese, parmesan, grated; 1 cup Corn, frozen; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 2 Tbsp Butter, melted; 1 Tbsp Oil, cooking; 1/2 tsp Cumin, ground; 1/2 tsp Paprika, smoked (sub Paprika); ~3 cups Beef ragu (leftover from Monday); 3/4 cup Cornmeal, yellow; 1/4 cup Flour, all-purpose; 1/2 tsp Baking powder; 1/2 tsp Salt; 1 Eggs; 1/3 cup Milk; 1/4 cup Sour cream (sub plain yogurt), for serving; Tortilla chips (opt), for serving; 1 lb Green beans, trimmed; 1 Tbsp Oil, olive; 1/2 tsp Coriander, dried; 1/4 tsp Paprika, smoked (sub Paprika)

Active: 20 min Total: 35 min

Original GF Paleo Vegetarian

Tamale pie is an American invention inspired by a Mexican original. While Mexican tamales can take hours to prepare, this casserole style dish is rustic and fast, using Monday's meat sauce as a base and a basic cornbread for topping. Serve it like chili, with sour cream on top and tortilla chips for crunch.

Dependency

Spaghetti with Beef Ragu

Ingredients

Metric

Servings:

Tamale Pie:

Green onions - 3 , chopped, white and green parts separate
Cheese, parmesan - 2 oz , grated
Corn, frozen - 1 cup
Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
Butter - 2 Tbsp , melted
Oil, cooking - 1 Tbsp
Cumin, ground - 1/2 tsp
Paprika, smoked (sub Paprika) - 1/2 tsp
Beef ragu (leftover from Monday) - ~3 cups
Cornmeal, yellow - 3/4 cup
Flour, all-purpose - 1/4 cup
Baking powder - 1/2 tsp
Salt - 1/2 tsp
Eggs - 1
Milk - 1/3 cup
Sour cream (sub plain yogurt), for serving - 1/4 cup
Tortilla chips (opt), for serving -

Oven Roasted Green Beans:

Green beans - 1 lb , trimmed
Oil, olive - 1 Tbsp
Coriander, dried - 1/2 tsp
Paprika, smoked (sub Paprika) - 1/4 tsp

Prep

Green onions / Cheese / Green beans - Prep as directed. (Can be done up to 3 days ahead)
Corn - Defrost in the microwave just until thawed.
Beans - Rinse and drain.
Butter (for the cornbread topping) - Melt in microwave.

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Make

Heat oven to 425F / 218C degrees. Line a sheet pan with foil. Toss green beans with olive oil, ground coriander, paprika and some salt and pepper. Place on baking sheet and set aside (don’t bake) while assembling tamale pie.
Heat an oven-safe skillet over medium heat. Add cooking oil and then white parts of green onions (reserve green parts) to heated oil. Cook until tender, 2 to 3 minutes. Add cumin and paprika to pan and cook until fragrant, about 1 minute more. Add corn, black beans and leftover ragu and cook until warmed through.
Combine cornmeal, flour, baking powder and salt in a mixing bowl. In another bowl, whisk egg and combine with milk and butter. Add wet ingredients to dry and stir until evenly combined. Stir in cheese.
Pour cornmeal mixture over beef and spread it gently over the top (don't worry if it doesn't quite cover the entire dish). Transfer to oven. Put green beans in oven. Bake, stirring green beans halfway through cooking, until the cornbread is firm and green beans are tender, ~15 minutes for both dishes.
Divide tamale pie into even portions and top with sour cream and green parts of scallions. Enjoy with tortilla chips for dipping and green beans on the side!

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