Let me introduce you to tamale pie! If there’s one recipe perfect to feed all the ghosts and goblins in your house on Halloween night, then this is it.
Tamale Pie is one of my favorite things to order from my friend Bradford William’s prepared foods shop Curbside Casserole. She was kind enough to share her recipe with me. In her shop, she prepares it with house-smoked pulled pork, but for everyday convenience, I make it with ground beef.
Many recipes for tamale pie call for topping the meat filling with cornbread batter. The cornbread version is good, but Bradford’s idea to top this dish with cheesy grits makes this recipe over the top!
The grits are a cinch to prepare if you use instant grits. The key is to season them well with garlic, salt, and pepper. And don’t forget the cheese! I prefer sharp cheddar. For an added kick, combine a little spicy pepper jack with the cheddar.
To make my prep time more efficient, I cook the grits at the same time I am cooking the meat filling.
As I mentioned, Bradford uses pulled pork in her tamale pie. You could always smoke your own; but also just save time and pick up some from your favorite barbecue shop. We like ground beef because it’s convenient and economical. For a variation to my recipe below, try making your tamale pie with one pound of pulled pork, ground turkey, or cooked shredded chicken. For a vegetarian version, substitute 2 cans (15-ounce) black beans.
You simply spoon the cheesy grits over the filling and bake for 45 minutes. It’s that simple!
This is Jennifer Chandler with The Weekly Dish. Happy Halloween!
Tamale Pie
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 cup diced yellow onion (1 small onion)
- 1/2 cup green bell pepper (1 small pepper)
- 4 cloves garlic, minced and divided
- 1 can (4-ounce) chopped green chilies
- 1 can (14-ounce) diced tomatoes, drained
- 2 cups corn kernels, thawed if using frozen
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground pepper
- 1 cup quick cooking grits
- 4 cups water
- 3 cups shredded sharp cheddar cheese
Preheat the oven to 375 degrees.
In a large saucepan over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the meat and cook, breaking up the beef with a wooden spoon, until the meat is browned and cooked through, about 5 minutes. Transfer the cooked meat to a colander and drain off the excess fat.
Drain all but about 1 tablespoon of fat from the pot. Add the onion and bell pepper, reduce the heat to medium and cook, stirring occasionally, until soft, about 5 minutes. Add 2 cloves minced garlic and cook until fragrant, 1 more minute. Stir in the green chilies, tomatoes, corn, chili powder, cumin, and cayenne. Cook until warmed through, about 3 minutes. Return the meat to the pot and stir to combine. Season with salt and pepper to taste. Spoon the mixture into a 9 x 13-inch baking dish. Set aside.
In a large sauce pot over medium-high heat, bring the water and 1 teaspoon salt to a boil. Whisk in the grits. Reduce the heat to low, cover, and cook, whisking occasionally, until the liquid is absorbed, about 10 minutes. Stir in the cheese and remaining 2 cloves of minced garlic and stir until well combined and the cheese has melted. Season with salt and pepper to taste.
Spoon the grits over the top of the meat mixture in an even layer. Bake until golden brown, about 45 minutes. Serve warm.
Serves 6 to 8.
