Tamale Pie with Plant-Based Meat
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
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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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