If you like tamales, you're going to love this tamale pie. A smokey, cheesy, saucy filling with ground beef, corn, green chilis, and a hint of sour cream is finished with a masa topping and baked to a delicious golden brown.
Prep Time15 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr15 minutesmins
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: tamale pie, tamale pie recipe, tamale pie with masa
Saute the veggies. Heat the olive oil over medium-high heat in a 14-inch oven-safe, heavy-bottomed skillet. Add the onion and bell pepper to the pan. Saute for 3 to 4 minutes or until the onion is translucent. Add the garlic and saute until fragrant.
Brown the beef. Add the ground beef to the skillet and cook until browned and cooked through, breaking it apart with a wooden spoon as you go.
Add some flavor. Stir in half of the corn, enchilada sauce, and green chilis. Give it a taste and season with salt and pepper as needed.
Make it cheesy. Stir in the sour cream and 1 cup cheddar cheese and cook until the cheddar has melted. Turn the heat off and set aside.
Make the topping. In a large bowl, whisk together the masa, baking powder, salt, smoked paprika, cumin, chicken broth, and melted butter until smooth. Fold in the remaining corn and cheddar cheese.
Assemble. Spread the masa topping over the contents in the skillet.
Bake. Pop the tamale pie in the oven and bake for 40 minutes or until a toothpick inserted into the masa topping comes out mostly clean.
Serve. Remove it from the oven and let the pie rest for 8 to 10 minutes before serving.