Pork Tamale Pie

4 to 8
50 min

Pork Tamale Pie is a juicy, slightly spicy mixture of meat and vegetables topped with a golden cornmeal crust. Making this meat pie in a cast iron skillet ensures a moist filling and a topping that will bake to a perfect golden brown. This Pork Tamale Pie is easily made in one skillet for an easy, delicious meal! Serve it with a crisp Cilantro Iceberg Lettuce Salad drizzled with a cool, creamy Ranch Dressing or Mexican Crema.

I love one pan, one pot, or, in this case, one cast-iron skillet dinners. Anytime I can find a recipe I'm immediately curious about how it can be done or does it actually taste good. Pork Tamale Pie is basically the meat, vegetable, and tamale-style corn bread all-in-one. I added an Cilantro Iceberg Lettuce Salad with a Ranch Dressing or Mexican Crema and a squeeze of a lime to cool the palate. The Pork Tamale Pie does have a little spice from the 2 Tablespoons chili powder. If you would like less spice, just add 1 Tablespoon chili powder. But if you think more spice is needed, add a chopped jalapeño when the beans, tomatoes, and corn are added. For a more complete meal, serve with my Green Rice (Arroz Verde).


INGREDIENTS TO MAKE PORK TAMALE PIE



  • Vegetable oil
  • Ground pork
  • Scallions
  • Chili powder
  • Fresh oregano, minced or 1 tsp dried
  • Canned black beans
  • Canned petite diced tomatoes with juices
  • Fresh corn cobs, kernels sliced off or Frozen corn, unthawed
  • Chicken stock or broth
  • Pepper Jack cheese, shredded
  • All-purpose flour
  • Cornmeal
  • Baking powder
  • Baking soda
  • Buttermilk
  • Large egg
  • Salt
  • Ground black pepper
  • Fresh cilantro (optional)
  • Iceberg lettuce (optional)
  • Ranch dressing or Mexican Crema (optional)
  • Lime (optional)

HOW TO MAKE PORK TAMALE PIE



  • Preheat the oven to 400°F with the oven rack in the middle position.
  • Heat a 10-inch cast-iron or an oven-proof 10-inch skillet over medium heat for 5 minutes.
  • Add 1 Tablespoon oil and heat until shimmering.
  • Add pork and cook, breaking up the meat with a utensil, until just beginning to brown, 5 minutes.
  • Stir in scallion whites, chili powder, oregano, and ½ tsp salt; cook until fragrant for 1 minute.
  • Stir in the beans, tomatoes with juices, corn, and chicken stock.
  • Bring to a simmer and cook until the mixture has thickened slightly for 5-7 minutes.
  • Remove for the heat.
  • Stir in the pepper Jack cheese until well combined and season with salt and ground black pepper to taste.
  • Spread evenly in the skillet; set aside.
  • Make the Tamale Topping: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, scallion greens, and 1 tsp salt.
  • In a separate medium bowl, whisk together the buttermilk, egg, and remaining 3 Tbsps oil until smooth.
  • Stir the buttermilk mixture into the flour mixture until just combined.
  • Pour the batter over the meat mixture and smooth into an even layer.
  • Transfer the skillet to the oven and bake until the tamale topping is golden brown and a toothpick inserted in the center comes out clean, about 15-20 minutes.
  • Rotate the skillet halfway through baking.
  • Let it cool for 10 minutes after baking before serving.
  • Mix together the iceberg lettuce and cilantro leaves.
  • Plate the salad next to a slice of the Pork Tamale Pie.
  • Drizzle with Ranch Dressing or Mexican Crema over the lettuce and squeeze with lime wedge.
  • Serve with my Green Rice (Arroz Verde) for a complete meal.

NOTES



  • BAKING OPTION: The meat mixture can be transferred to an oven-proof baking dish, topped with the tamale mixture, and baked for 15-20 minutes until golden brown or until a toothpick inserted in the center comes out clean. 


OTHER DELICIOUS MEXICAN OR TEX-MEX RECIPES TO TRY ON MY WEBSITE: https://thegrovebendkitchen.com/



  • Green Rice (Arroz Verde)
  • Chicken-Bell Pepper Nachos
  • Chicken Enchiladas with Creamy Green Chile Sauce
  • Sheet Pan Steak Fajitas
  • Corn and Bacon Pasta
  • Quinoa Mango Black Bean Salad
  • Instant Pot Chicken Burrito Bowls
  • Tex-Mex Pork Chop Foil Packets
  • Pico de Gallo
Recipe details
  • 4  to 8
  • Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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Ingredients

  • ¼ cup vegetable oil, divided
  • 1 lb ground pork
  • 6 scallions, white and green parts separated and sliced thin
  • 2 Tbsps chili powder
  • 1 Tbsp fresh oregano, minced or 1 tsp dried
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can petite diced tomatoes with juices
  • 1 cup frozen corn, unthawed or 2 fresh corn cobs, kernels sliced off
  • ½ cup chicken stock or broth
  • 1 cup (4 ounces) pepper Jack cheese, shredded
  • Salt
  • Ground black pepper
Tamale Topping
  • ¾ cup (3 ¾ oz) all-purpose flour
  • ¾ cup (3 ¾ oz) cornmeal
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup buttermilk
  • 1 large egg
Cilantro Iceberg Salad (optional)
  • 1 cup or one handful fresh cilantro leaves (optional)
  • 1 Iceberg lettuce, thin sliced (optional)
  • Ranch Dressing or Mexican Crema
  • fresh lime wedges, squeeze on top of salad
Instructions

Preheat the oven to 400°F with the oven rack in the middle position. Heat a 10-inch cast-iron or an oven-proof 10-inch skillet over medium heat for 5 minutes. Add 1 Tablespoon oil and heat until shimmering. Add pork and cook, breaking up the meat with a utensil, until just beginning to brown, 5 minutes.
Stir in scallion whites, chili powder, oregano, and ½ tsp salt; cook until fragrant for 1 minute. Stir in the beans, tomatoes with juices, corn, and chicken stock. Bring to a simmer and cook until the mixture has thickened slightly for 5-7 minutes.
Remove for the heat. Stir in the pepper Jack cheese until well combined and season with salt and ground black pepper to taste. Spread evenly in the skillet; set aside.
Make the Tamale Topping: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, scallion greens, and 1 tsp salt. In a separate medium bowl, whisk together the buttermilk, egg, and remaining 3 Tbsps oil until smooth. Stir the buttermilk mixture into the flour mixture until just combined. Pour the batter over the meat mixture and smooth into an even layer.
Transfer the skillet to the oven and bake until the tamale topping is golden brown and a toothpick inserted in the center comes out clean, about 15-20 minutes. Rotate the skillet halfway through baking. Let it cool for 10 minutes after baking before serving.
Mix together the cilantro leaves and iceberg lettuce. Plate the salad next to a slice of the Pork Tamale Pie. Drizzle with Ranch Dressing or Mexican Crema over the lettuce and squeeze with lime wedge. Serve with my Green Rice (Arroz Verde) for a complete meal.
Tips
  • BAKING OPTION (if you do not have an oven proof skillet): The meat mixture can be transferred to an oven-proof baking dish, topped with the tamale mixture, and baked for 15-20 minutes until golden brown or until a toothpick inserted in the center comes out clean.
The Grove Bend Kitchen
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Comments
  • Shelby mcdaniel Shelby mcdaniel on Jan 06, 2021

    OMG ! More than 20 ingredients is waaayyy too many for me. It's sounds and looks good, but much too labor - intensive for my family.

  • Betty Betty on Jan 06, 2021

    Looks yummy and i have all the ingredients except two on hand. I’ll be making it this week. I’ll rate it after I’ve made it. I’m sure it will be delicious!

    • The Grove Bend Kitchen The Grove Bend Kitchen on Jan 06, 2021

      Hi Betty,

      I hope you like it! I would love to hear what you think of the recipe after you've tried it.

      Best wishes,

      Louise

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