Tamale Pie with Plant-Based Meat

Tamale Pie with Plant-Based Meat

www.americastestkitchen.com

Featuring a lightly seasoned, tomatoey meat filling and a crisp, sweet cornbread topping, this tamale pie is perfect for a laid-back Sunday supper.

Keywords

  • Main Courses
  • Southwest (Tex-Mex)
  • US & Canada
  • Vegetables
  • Fruits & Vegetables
  • Vegan
  • Vegetarian
View full recipe on www.americastestkitchen.com

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Cooking tools:

  • Nonstick skillet
  • Baking dish
  • Saucepan
  • Mixing bowl
  • Whisk
  • Spatula
  • Wooden spoon
  • Baking sheet
  • Aluminum foil
  • Paper towel
  • Chef's knife
  • Cutting board
  • Measuring spoon
  • Oven
  • Stove

Ingredients

  • 2 tablespoons vegetable oil, divided
  • 1 onion, chopped fine
  • 2 (28-ounce) cans diced tomatoes, drained with 1 cup juice reserved
  • 4 garlic cloves, minced
  • 1¼ teaspoons table salt, divided
  • 4 teaspoons lime juice
  • 1 tablespoon minced canned chipotle chile in adobo sauce
  • 12 ounces plant-based ground meat
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 2 (15-ounce) cans black or pinto beans, rinsed
  • 1½ cups fresh or thawed frozen corn
  • ¼ cup minced fresh cilantro
  • 4 cups water
  • 1½ cups coarse-ground cornmeal

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