Chili Tamale Pie with Cheddar Crust

A comforting twist on classic tamale pie, featuring a hearty chili filling and a cheesy cheddar crust. Perfect for a weeknight dinner!

Prep Time

20 minutes

Total Time

55 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.23/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1lbGround Beef(You can substitute with ground turkey or plant-based ground)

£4.50

1mediumOnion(Diced)

£0.60

1mediumGreen Bell Pepper(Diced)

£0.75

2clovesGarlic(Minced)

£0.15

2tablespoonsChili Powder

£0.25

1teaspoonCumin

£0.10

0.5teaspoonSmoked Paprika

£0.12

0.5teaspoonOregano(Dried)

£0.08

28ozDiced Tomatoes(Canned, undrained)

£1.10

15ozKidney Beans(Canned, rinsed and drained)

£0.65

1cupCorn(Frozen or canned (drained))

£0.70

0.5cupBeef Broth(or vegetable broth)

£0.30

1teaspoonSalt(To taste)

£0.01

0.5teaspoonBlack Pepper(To taste)

£0.05

0.8cupAll-Purpose Flour

£0.15

0.8cupYellow Cornmeal

£0.30

1tablespoonBaking Powder

£0.05

0.5teaspoonSalt

£0.01

6tablespoonsButter(Cold and cut into cubes)

£0.50

1.5cupsCheddar Cheese(Shredded)

£2.50

1Egg(Lightly beaten)

£0.30

0.5cupMilk

£0.20

Total Cost

£13.37

£2.23 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large skillet, brown the ground beef over medium-high heat. Drain any excess grease.
3.
Add the onion and green bell pepper to the skillet and cook until softened, about 5 minutes.
4.
Stir in the garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute more.
5.
Add the diced tomatoes, kidney beans, corn, beef broth, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
6.
While the chili is simmering, prepare the crust: In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
7.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
8.
Stir in 1 cup of the shredded cheddar cheese.
9.
In a separate small bowl, lightly beat the egg, then add milk. Stir into the dry ingredients until just combined. Don't overmix.
10.
Pour the chili filling into a 9x13 inch baking dish.
11.
Drop spoonfuls of the crust mixture over the chili, spreading it evenly. It doesn't need to completely cover the chili.
12.
Sprinkle the remaining 1/2 cup of cheddar cheese over the crust.
13.
Bake for 25-30 minutes, or until the crust is golden brown and the chili is bubbly.
14.
Let cool for a few minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (400g)

650 kcal / 2720 kJ

Carbs

45g

17% of RDA

Fat

35g

50% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

8 g

9% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño to the skillet with the vegetables.

Top with sour cream, guacamole, or your favorite taco toppings for added flavor.

The chili can be made ahead of time and stored in the refrigerator for up to 3 days.

If the crust starts to brown too quickly, tent the baking dish with foil.

Cooking Equipment

Oven

Large Skillet

9x13 inch baking dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño to the skillet with the vegetables.

Top with sour cream, guacamole, or your favorite taco toppings for added flavor.

The chili can be made ahead of time and stored in the refrigerator for up to 3 days.

If the crust starts to brown too quickly, tent the baking dish with foil.

Chili Tamale Pie with Cheddar Crust

Ingredients

Instructions