Beef Tamale Pie* Recipe

Preheat oven to 400°F (205°C). Lightly grease a 9-inch (23 cm) pie dish or 8x8-inch baking dish.

Heat a large skillet or sauté pan over medium-high heat. Add olive oil and swirl to coat.

Add the chopped onion and diced green pepper to the hot oil. Sauté for 4–5 minutes until softened and translucent.

Add minced garlic and cook 30 seconds until fragrant, stirring constantly so it doesn't burn.

Add ground beef to the pan. Break it up with a spatula and cook until no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tablespoon for flavor.

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly and deepen flavor.

Add diced tomatoes, beef broth, black beans, and corn. Stir to combine.

Season the mixture with chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir and bring to a simmer.

Reduce heat to medium-low and let the chili simmer gently for 8–10 minutes to thicken slightly. If it becomes too thick, add a splash more broth.

Taste and adjust seasoning. Stir in lime juice if using. Remove from heat and spread the beef chili evenly in the prepared baking dish.

In a medium bowl, whisk together gluten-free cornmeal, gluten-free all-purpose flour, sugar, baking powder, and salt until evenly combined.

In a separate bowl, whisk buttermilk (or milk + 1 tsp vinegar left to sit 5 minutes), the additional 3 tablespoons milk if using, beaten egg, and melted butter until combined.

Pour the wet ingredients into the dry ingredients. Stir just until combined — batter will be slightly lumpy. Fold in chopped cilantro if using.

Spoon the cornbread batter over the hot beef chili in an even layer. Use the back of the spoon to spread gently so the chili is mostly covered but some bubbling edges remain exposed.

If using cheese, sprinkle shredded cheese over the chili before spooning batter on top for a melty middle layer (optional).

Bake in the preheated 400°F (205°C) oven for 18–25 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Baking time depends on dish depth—check at 18 minutes.

If the cornbread is browning too quickly before the center is set, tent loosely with foil for the remaining bake time.

Remove from oven and let rest on a wire rack for 8–10 minutes to firm up and make serving easier.

Scoop portions of the tamale pie onto plates. Top each portion with a dollop of sour cream and a sprinkle of sliced green onions and extra cilantro if desired.

Serve lime wedges on the side for squeezing. Offer additional hot sauce or chopped jalapeño for heat.

Leftovers: Cool completely, cover, and refrigerate up to 3 days. Reheat individual servings in the microwave or reheat whole dish covered at 350°F (175°C) until warmed through, about 20–30 minutes.