Beef Tamale Pie
Prep 20M | Cook 25M | Enjoy in 1H
All-purpose flour is composed of starch and protein and is typically made from a combination of both hard and soft wheat, which gives it a medium level of gluten protein. This gives it the advantage of being very versatile for a variety of uses, including breads, cakes, muffins, cookies and more. All-purpose flour is also enriched with vitamins like iron, thiamine, riboflavin, niacin and folic acid. This recipe is part of our April meal plan.
2 tsp canola oil
1 lb extra lean ground beef
½ cup chopped onion
¾ cup chopped red bell pepper
1 cup frozen kernel corn, thawed
2 cloves minced garlic
1 tbsp chili powder
½ tsp dried oregano
1 tsp cumin
¼ tsp cayenne
½ tsp salt
1 can (398 mL) no-salt-added diced tomatoes
1 can (213 mL) tomato sauce
¾ cup all-purpose flour
¾ cup cornmeal
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup buttermilk
2 tbsp butter, melted
1 large egg
- Preheat oven to 375°F.
- Heat canola oil in a 10-inch cast iron frypan.
- Add beef, onions, peppers, corn and garlic and cook, stirring, until beef is thoroughly cooked.
- Add chili powder, oregano, cumin, cayenne and salt and stir to combine.
- Add diced tomatoes and tomato sauce. Reduce heat to medium-low and cook, stirring occasionally, until sauce is thickened, about 5 to 7 minutes. Remove from heat and set aside.
- In a large bowl, combine flour, cornmeal, baking powder, baking soda and salt. Whisk to combine.
- In a medium bowl, whisk together buttermilk, butter and egg.
- Add to flour mixture and stir just until combined.
- Spread batter evenly over beef mixture in pan. Carefully transfer pan to oven.
- Bake until cornbread topping is lightly browned, and a toothpick inserted in the centre comes out clean, about twenty minutes.
- Allow to cool for 5 to 10 minutes before serving. Enjoy!
Serves 6 (1 ½ cups per serving)
Nutritional analysis per serving
13 g fat
28 g protein
39 g carbohydrate (34 g available carbohydrate)
5 g fibre
654 mg sodium