It’s not impossible to make tamales at home, at least not in pie form! This Texas tamale pie is like a Mexican version of pot pie.
If you are familiar with “impossible” pies you know that they are normally made with Bisquick (I think naming them “impossible” was meant to mean impossibly easy). Sure enough the recipe for this Impossible Texas Tamale Pie that my mom gave to me on a traditional recipe card called for just that.
However, after recently taking a class on how to make actual tamales I couldn’t bring myself to make a tamale pie with Bisquick and instead I used masa flour. The only other thing I changed was the addition of corn and chopped peppers to the filling to beef it up – or would that be “beef it down” since by adding them I technically diluted the ratio of beef in the filling? I digress…
I sadly have no memory of this Impossible Texas Tamale Pie ever being served to me growing up (which likely means I was too damn picky to even try it), so I cannot say that it is nostalgic for me. What I can say however is that it was delicious! And since it serves 6-8 that means the two of us had some delicious leftovers for our packed lunches.
Obviously it would also be great for a family or gathering – are you hosting anything for Cinco de Mayo this weekend? Since it’s already a holiday celebrated more in the US than in Mexico, this Tex-Mex inspired Texas Tamale Pie would be perfect. Or maybe a BBQ Tamale pie is more your style?
As for me, I am actually headed to Italy tomorrow for the honeymoon we originally wanted to plan last year but didn’t have enough time off (or money) so we took a quick trip to New Orleans instead. It also happens to overlap with my 34th birthday ;-).
Authentic Mexican Recipes
- Chicken Tinga Tacos from A Kitchen Hoor’s Adventures
- Hatch Chile Enchiladas from Hezzi-D’s Books and Cooks
- Mango Habanero Salsa from Magical Ingredients
- Mexican Cemita Rolls from Karen’s Kitchen Stories
- Pambazos Sandwiches from Palatable Pastime
- Sopaipillas from That Recipe
- 2 Tbsp olive oil, divided
- 1/2 medium yellow onion, chopped
- 1/2 green bell pepper, chopped
- 1 jalapeno, seeded and diced
- 1 lb. ground beef
- 2 Tbsp taco seasoning
- 1/2 cup corn kernels (frozen/canned/fresh)
- 1/2 cup diced tomatoes (canned/fresh)
- 3/4 cup masa flour (or 1/2 cup cornmeal 1/4 cup flour)
- 1 Tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 3 eggs, lightly beaten
- 1 cup shredded Monterey Jack cheese
- Sour cream and lettuce for garnish
- Preheat oven to 400 degrees. Grease a deep 10-inch pie plate and set aside,
- In a large skillet over medium-high heat, add one tablespoon of the olive oil. Once hot, add the onion and peppers. Saute until tender, about 5-7 minutes. Remove to a bowl and set aside.
- In the same skillet add the remaining tablespoon of oil oil and turn down to medium heat. Add the beef and cook, stirring to break up the meat, until browned, about 5-10 minutes. Add the onion mixture back to the pan along with the corn, tomatoes, and taco seasoning. Simmer for 5 minutes, remove from heat, the spread evenly into the prepared pie pan.
- For the topping, in a medium bowl whisk together the masa flour, sugar, baking powder, and salt. Add the milk and eggs, whisking until just combined. Pour evenly over filling.
- Bake for 20 minutes or until a knife inserted in the center comes out clean. Sprinkle with cheese and bake 5 minutes more, or until melted. Allow to cool for 5 minutes before cutting and serving topping with sour cream and lettuce.
Source: My mom via one of her former clients in Texas.