Easy Cheesy Tamale Pie
This Easy Cheesy Tamale Pie combines the flavors of classic tamales with casserole ease, featuring layers of savory goodness and a crispy top that will warm your heart.
Ingredients
For the Cornmeal Mixture
- 1 package cornmeal mix
- 2 cups water
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste dash Salt
For the Fillings
- 1 can refried beans
- 1 can diced tomatoes (with juice)
- 1 cup corn (canned or frozen)
- 1 cup shredded cheese (cheddar or your favorite blend)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the cornmeal mix, 2 cups of water, chili powder, cumin, and a dash of salt until well combined and smooth.
- Grease a 9x13 inch baking dish and pour half of the cornmeal mixture as the base.
Layering
- Spread the refried beans evenly over the cornmeal base.
- Layer the diced tomatoes and corn on top of the beans, including the juices.
- Sprinkle half of the shredded cheese over the tomatoes and corn.
- Pour the remaining cornmeal mixture over the cheese layer and smooth it out.
- Top with the remaining cheese.
Baking
- Bake for 30-35 minutes or until the top is golden brown and bubbly.
- Remove from the oven and let it sit for about 10 minutes to firm up before cutting.
- Serve warm.
Notes
Consider swapping canned corn for diced bell peppers or jalapeños for added heat. Refrigerate leftovers for up to 3 days or freeze for up to 2 months.