Veggie Tamale Pie

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This veggie tamale pie is a great budget meal to make when you have guests over! It’s quick, easy, warm and cozy! And it’s cheap! This recipe costs less than $3 per serving! This recipe takes about an hour to whip together from prep to finish. Tamale pie is a Mexican American dish that is made up of cornbread on top of a chili like filling that’s typically made with meat. In my version I make a veggie chili with carrots, potatoes, beans, corn and tomatoes and top it with a cheesy cornbread topping! This veggie tamale pie is to make for Superbowls, Thanksgiving, and potlucks as well!

Here are some quick tips on how to make a veggie tamale pie!

Veggies: I use carrots, potatoes, and corn, but you can add diced peppers (poblanos or bell pepper), sweet potatoes, zucchini, or mushrooms as well!
Spices: My secret is using taco seasoning in my chili- it’s not traditional, but it definitely makes it taste amazing! I also use dark chili powder to give it a classic chili flavor. I also used poblano chili powder, but if you can’t find that, you can use additional dark chili powder! Be sure to use quality spices when cooking because then you don’t need a lot to get get a strong flavor!

Beans: I used black and pinto beans. Feel free to use whatever beans you have on had! Kidney beans, mayocoba beans would work as well!
Garnish: I like to serve my tamale pie with a dollop of sour cream, a sprinkle of scallions, a dash of hot sauce, and some diced avocado! You could also top it with tortilla chips, additional cheese, or cilantro.

If you decide to make this meal be sure to tag me on social media @milkandcardamom!

Veggie Tamale Pie

Author: Milk and Cardamom
Total Time: 70 minutes
Yield: 6-8 servings 1x
Diet: Vegetarian

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Description

Makes 6-8 servings (2.5 quart casserole dish) of a hearty tamale pie filled with veggies and tons of flavor!

Instructions

Preheat the oven to 425°F.
In a large pot, heat oil over medium-high heat. Add onions with a pinch of salt and saute for 6-7 minutes or until they brown. Add garlic and tomato paste and saute for 3-4 minutes, stirring often. Add in all the spices and saute for an additional 30 seconds. Add in the can of fire-roasted tomatoes, drained beans, carrots, potatoes, and 1/2 cup of water. Mix until well combined and bring to a boil. Simmer on medium-low heat while uncovered for 15-20 minutes or until the carrot and potatoes are knife-tender. Stir occasionally to make sure nothing sticks to the bottom of the pan. Add in the corn and cook for an additional 3 minutes. Season with salt and pepper to taste.
While the chili cooks, make the cornbread topping. In a small bowl, whisk together the cornmeal, flour, baking powder, and salt and set aside.
In a separate bowl, whisk together the egg, sour cream, honey, scallions, and melted butter. Add the dry ingredients and 1 cup of shredded cheddar cheese and mix until well combined.
Once the chili is done, pour it into a casserole pan. Top with the cornbread mixture until the top is completely covered. I like to flatten the cornbread mixture in between my hands and then lay it on top of the chili. Sprinkle the top with the remaining cheddar cheese. Bake the casserole for 15-20 minutes or until golden brown. Sprinkle the top with with scallions. Serve with a dollop of sour cream, additional scallions and diced avocado.