Tamale Pie
Tamale Pie
Tamale Pie
Tamale Pie

Tamale Pie

David Venable

This recipe is as comforting as a chicken or shepherd's pie, but it's made with warm Latin spices. Perfect for a chilly night!

Pie Filling

  • 2 Tbsp vegetable oil, divided
  • 2 lbs lean ground beef
  • 1 large yellow onion, diced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 3/4 tsp ground black pepper
  • 2-1/2 tsp ground cumin
  • 2 tsp chili powder
  • 2 tsp dried cilantro
  • 1-1/2 tsp oregano
  • 1 (14.5-oz) can diced tomatoes (juice reserved)
  • 1 (10-oz) can diced tomatoes and green chilies, (juice reserved)
  • 1 (15-oz) can pinto beans, drained and rinsed
  • 1 cup frozen corn kernels

Directions

Turn the Ninja on to the stovetop setting and set the heat to high. Add 1 Tbsp of oil and heat for 3-4 minutes. Add the ground beef and cook, uncovered, until the beef is completely browned, 10 minutes. Stir occasionally. Remove the ground beef from the pot and drain to remove the excess fat. Set aside.
Place the pot back into the cooking system and pour in the remaining oil. Add the onions, peppers, garlic, salt, and black pepper. Cook, uncovered, for 6 minutes, stirring from time to time. Spoon the ground beef back into the pot and stir to combine. Add the cumin, chili powder, cilantro, and oregano then cook for 4 more minutes, stirring occasionally. Pour in the tomatoes (with the juice), the beans, and the frozen corn kernels. Stir until evenly distributed.
Set the Ninja to the slow cooker setting. Cover and cook on high for 2-1/2 hours. When the time is up, make the corn muffin mixture by whisking together the corn muffin mix, egg, milk, and cheese. Remove the lid on the Ninja and spoon the batter evenly over the tamale mixture. Place the lid back on and cook for another 45 minutes.

Cornbread Crust

  • 1 (8.5-oz) package corn muffin mix
  • 1 egg, beaten
  • 1/3 cup milk
  • 6 oz Monterrey Jack cheese, shredded

Cook's Notes

Don't have a Ninja Cooking System? Use your stovetop to brown the meat. Then, simmer the cooked meat, veggies, and spices for 30 minutes. Transfer the contents to a 9" x 13" casserole dish, top with the cornbread batter, and bake at 375°F for 40 minutes, or until the top is golden brown.

Print Recipe