Tamale Pie Casserole

5 from 2 votes

Homemade beef chili nestled in a fluffy, cornmeal, "tamale" mixture.

Prep Time10

Cook Time40

Allow to Rest5

Total Time55

Course: Entree

Cuisine: Mexican, Southwestern, Tex Mex

Servings: cups

Calories: 598kcal

3 lbs. ground beef
1 tablespoons oil
1 cup chopped onion
8 oz. diced green chiles , (two small cans)
28 oz. red enchilada sauce
1 tablespoon smoked paprika
3 tablespoons ground cumin
3-6 tablespoons chile powder , start with 3 and add more if you want
1 packet Sazon Goya Corader and Annatto seasoning (1 ¾ teaspoon) (See Recipe Card)
4-8 oz. shredded cheddar (optional), as garnish (See Recipe Notes)

2 cups cornmeal , yellow, all-purpose
6 cups boiling water
2 cups ice cold water
1 teaspoon salt
1 packet Sazon Goya Coriander & Annatto seasoning (1¾ teaspooon) (see recipe notes)

In a large stock pot, heat oil to medium heat and add onions; cook for 5 minutes
1 tablespoons oil, 1 cup chopped onion
Add beef to onions and cook till thoroughly brown; drain and return to stockppot
3 lbs. ground beef
Add the following ingredients and combine well; allow to cook for 15 minutes or until all flavors are married; taste for salt and pepper seasonings and adjust accordingly
8 oz. diced green chiles , 28 oz. red enchilada sauce, 1 tablespoon smoked paprika, 3 tablespoons ground cumin, 3-6 tablespoons chile powder, 1 packet Sazon Goya Corader and Annatto seasoning (1 ¾ teaspoon)

Bring 6 cups water to boil in large pot
6 cups boiling water
In a medium bowl, add two cups ice COLD water; add cornmeal and combine well; once combined, gradually add to the boiling water
2 cups ice cold water, 2 cups cornmeal
Add salt and Sazon Goya seasoning to cornmeal; continue to cook, constantly stirring virously until mixture becomes thick (about 5 minutes)- be careful! It begins to POP and bubble as it thickens!
1 teaspoon salt, 1 packet Sazon Goya Coriander & Annatto seasoning (1¾ teaspooon)
Stir constantly for 5-minutes, until mixture has thickened; remove from heat and let sit for 5-minutes
Spoon half of the cornmeal mixture into an ungreased pan; spoon chili mixture over cornmeal
Top chili with another layer of cornmeal;
NOTE: if you want to add cheese to this recipe, sprinkle shredded cheddar over the beef mixture, then place the top cornmeal layer over the cheese and, if you want, top the cornmeal mixture with a little more cheese and bake!
4-8 oz. shredded cheddar
Bake at 350º F for 35-40 minutes, uncovered, until the topping is semi-firm
Allow to rest for five minutes before serving

The secret ingredient in this dish is the Sazon Goya Coriander and Annatto! It is usually found in the International or Mexican aisle in the grocer. Each small packet of Sazon Goy = approximately 1 ¾ teaspoon, so if you buy a jar of Sazon Goy, just measure out 1 ¾ teaspoons.
When cooking the "tamale" part, use a long-handled wooden spoon and stand back! The cornmeal mixture pops and bubbles; stir constantly for 5 minutes, then remove from heat and allow to cool for 5 minutes.
If you're using leftover chili, there's no need to heat it before you assemble the tamale pie!
Cheese - you can add a layer of cheese to the top of the beef or, just add cheese to the top layer of cornmeal - your call. If you put cheese in both places, you'll need more than 4 ounces shredded. (This will also depend upon the size of your baking dish)