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4.95 from 17 votes

Green Chile Tamale Pie (One Skillet)

This green chili tamale pie takes all the flavors of classic tamales and packs them into an easy skillet bake. A savory beef and bean filling simmers with green chilies, then gets topped with a golden cornbread crust that bakes right in the same pan. Serve it hot with sour cream, guacamole, or salsa for a Tex-Mex comfort meal that’s as easy to make as it is to clean up.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: American
Keyword: salsa verde tamale pie, tamale pie
Servings: 8 servings
Author: Dahn Boquist

Ingredients

Filling

  • 2 tablespoons vegetable oil
  • 1 onion finely diced
  • 1 tablespoon chili powder see notes
  • 2 teaspoons ground cumin
  • ¾ teaspoon salt
  • 3 garlic cloves finely minced
  • 1 pound ground beef
  • 1 (15 ounce) can canned black beans drained and rinsed
  • 1 cup Chili verde sauce or green enchilada sauce
  • 3 ounces Colby Jack cheese grated
  • 2 cans canned green chilies

Cornbread Topping

  • 1¼ cups all purpose flour 175 grams
  • 1¼ cups cornmeal 175 grams
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1½ cups frozen corn kernels or use fresh or canned
  • 1¼ cups buttermilk
  • 2 large eggs
  • 6 tablespoons butter melted

Instructions

Tamale Filling

  • Pre-heat the oven to 400°.
  • Heat the oil in a 12-inch oven-safe skillet over medium heat. When the oil is hot, add the onion and cook until soft. Stir in the garlic, chili powder, cumin, and salt; stir for about 1 minute until fragrant. Add the ground beef and stir to break up the meat while it cooks.
    Browning ground beef in a skillet.
  • Drain off the fat then stir in the beans, chili verde sauce (or enchilada sauce), and half of the grated cheese (reserve 1 cup of cheese for the top of the cornbread).
    Adding black beans, salsa, and cheese to the ground beef mixture.
  • Remove from the stove; season to taste with additional salt and pepper if desired. Place the green chilies in a layer over the top of the meat mixture. Set aside while you prepare the cornbread mixture.

For the cornbread topping

  • In a large mixing bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Add the corn, buttermilk, eggs, and melted butter. Stir just until combined.
    Making a cornbread topping in a mixing bowl.
  • Drop the cornbread batter evenly over the filling, then spread it in an even layer. Bake for 20 to 25 minutes until the center of the cornbread is baked through.
    Adding cornbread batter to the top of green chile tamale filling in a skillet.
  • Spread the remaining cheese on top of the baked cornbread and leave in the oven for 1 minute to melt the cheese.

Notes

Adjust the spice: Chili powders vary in heat depending on the brand. Start light and taste as you go, especially if your salsa is already on the spicy side.
Canned corn conversion: One (15-ounce) can of corn equals about 1 ½ cups.

Nutrition

Serving: 1 serving | Calories: 484kcal | Carbohydrates: 34g | Protein: 24g | Fat: 24g | Saturated Fat: 18g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 960mg | Fiber: 7g | Sugar: 12g
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