📝 About This Recipe
This comforting classic is a soulful bridge between Mexican flavors and American Southwest comfort food, featuring a deeply seasoned ground beef filling enriched with smoky chipotles and sweet corn. Unlike traditional tamales that require hours of labor, this 'pie' captures the essence of masa and slow-cooked meat in a fraction of the time. Topped with a honey-kissed, cheddar-flecked cornbread crust that bakes to a perfect golden crisp, it’s a one-pan masterpiece that brings the warmth of a Latin kitchen to your family table.
🥗 Ingredients
The Savory Meat Filling
- 1.5 pounds Lean Ground Beef (85/15 ratio works best for flavor)
- 1 medium Yellow Onion (finely diced)
- 1 large Red Bell Pepper (seeded and chopped)
- 4 cloves Garlic (minced)
- 2 tablespoons Chili Powder (use a high-quality dark blend)
- 1 teaspoon Ground Cumin (toasted if possible)
- 1 teaspoon Smoked Paprika (adds a lovely depth)
- 2 tablespoons Tomato Paste
- 14.5 ounces Fire-Roasted Diced Tomatoes (one standard can, undrained)
- 1 can Black Beans (rinsed and drained)
- 1 cup Frozen Sweet Corn (no need to thaw)
The Golden Cornbread Topping
- 1 cup Yellow Cornmeal (stone-ground preferred)
- 1 cup All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 cup Buttermilk (room temperature)
- 1 large Egg (beaten)
- 4 tablespoons Unsalted Butter (melted and cooled slightly)
- 2 tablespoons Honey (to balance the spice)
- 1 cup Sharp Cheddar Cheese (freshly shredded)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 2 tablespoons Pickled Jalapeños (for a vinegary kick)
- 1/2 cup Sour Cream (for dolloping)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven to ensure even browning of the cornbread.
-
2
In a large (12-inch) oven-safe cast iron skillet or heavy-bottomed pan, brown the ground beef over medium-high heat. Break it apart with a wooden spoon until no longer pink, about 6-8 minutes.
-
3
Drain any excess fat from the skillet, leaving about a tablespoon for flavor. Add the diced onion and red bell pepper, sautéing until the vegetables are softened and the onion is translucent, approximately 5 minutes.
-
4
Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until the spices become fragrant and slightly toasted.
-
5
Add the tomato paste and stir well to coat the meat. Pour in the fire-roasted tomatoes (with juices), black beans, and corn. Simmer for 10 minutes to allow the flavors to meld and the liquid to slightly reduce.
-
6
While the filling simmers, prepare the topping. In a medium bowl, whisk together the cornmeal, flour, baking powder, and a pinch of salt.
-
7
In a separate small bowl, whisk together the buttermilk, beaten egg, melted butter, and honey until smooth.
-
8
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—be careful not to overmix, or the cornbread will be tough. Fold in half of the shredded cheddar.
-
9
Taste the beef filling and adjust salt and pepper as needed. Level the filling in the skillet with the back of a spoon.
-
10
Dollop the cornbread batter over the hot beef mixture. Use an offset spatula to spread it gently to the edges, though it's okay if some filling peeks through.
-
11
Sprinkle the remaining cheddar cheese over the top of the batter.
-
12
Transfer the skillet to the oven and bake for 20-25 minutes. The top should be golden brown, and a toothpick inserted into the cornbread center should come out clean.
-
13
Remove from the oven and let it rest for 5-10 minutes. This crucial step allows the filling to set so it doesn't run when served.
-
14
Garnish with fresh cilantro, pickled jalapeños, and a few dollops of sour cream before serving directly from the skillet.
💡 Chef's Tips
For a moister crust, ensure your buttermilk is at room temperature before mixing. If you don't have a cast iron skillet, you can transfer the meat filling to a 9x13 inch baking dish before topping with cornbread. To prevent a soggy crust, make sure the beef filling is hot when you spread the batter over it; the heat starts the baking process immediately. Swap ground beef for ground turkey or plant-based crumbles for a lighter version without sacrificing flavor. Add a small can of chopped green chiles to the beef for an extra layer of authentic Southwestern heat.
🍽️ Serving Suggestions
A crisp wedge of iceberg lettuce with a creamy lime dressing provides a refreshing contrast. A cold Mexican lager with a lime wedge cuts through the richness of the beef and cheese. Sliced avocado or a quick chunky guacamole adds a buttery texture to every bite. Freshly made Pico de Gallo served on the side adds a bright, acidic pop to the dish.