Mexican Tamale Pie is a delicious and comforting dish that combines the flavors of a traditional tamale with the ease of a casserole. Imagine layers of savory ground beef or chicken, nestled between a fluffy cornbread topping infused with spices and topped with melted cheese. This hearty and satisfying dish is perfect for a family dinner or gathering with friends, offering a taste of authentic Mexican cuisine in every bite.
To begin, the base of the Mexican Tamale Pie typically consists of a flavorful filling made with ground beef or shredded chicken seasoned with Mexican spices such as cumin, chili powder, and oregano. The meat is cooked until tender and juicy, then combined with ingredients like onions, garlic, bell peppers, and tomatoes to create a robust and aromatic mixture.
Next comes the cornbread topping, which mimics the texture and flavor of traditional tamale masa. It’s made from a simple batter of cornmeal, flour, baking powder, eggs, milk, and butter, seasoned with a pinch of salt and sometimes a hint of sweetness from a touch of sugar or honey. This batter is poured over the meat filling, spreading evenly to cover all corners of the casserole dish.
As the Mexican Tamale Pie bakes in the oven, the cornbread topping puffs up and turns golden brown, forming a crusty layer that contrasts beautifully with the savory meat filling beneath. The aroma of spices fills the air, promising a mouthwatering experience that is both comforting and satisfying.
Once baked, the pie is often garnished with shredded cheese, such as cheddar or Monterey Jack, which melts over the top to create a gooey and indulgent finish. Additional toppings may include fresh cilantro, diced tomatoes, avocado slices, or a dollop of sour cream, adding freshness and a burst of color to the dish.
Each forkful of Mexican Tamale Pie offers a perfect balance of flavors and textures — from the hearty meat filling with its layers of spices to the fluffy, slightly sweet cornbread topping and the creamy melted cheese. It’s a dish that brings together the best elements of tamale-making and casserole cooking, ensuring every bite is a comforting embrace of Mexican-inspired cuisine.
Whether served as a weeknight dinner or a dish for entertaining guests, Mexican Tamale Pie is sure to become a favorite. It’s a versatile and crowd-pleasing meal that celebrates the vibrant flavors of Mexico in a convenient and delicious format. Prepare to enjoy a taste of tradition with each spoonful of this delightful casserole.
INGREDIENTS:
the crust:
- 10 ounces of Digestive-type dessert biscuits
- 1/2 cup of butter
- 1 teaspoon of honey
the filling:
- 2 cups of cream cheese
- 1 cup of sugar
- 2/3 cup of fresh cream(substitute with ricotta instead of cream cheese which is not part of original recipe)
- 3.5 ounces of yogurt
- 3 eggs
- 1 vanilla bean or 1 tsp of vanilla extract
- Zest of one organic, untreated lemon
For the decoration:
- 1 cup of sour cream
- 2 tablespoons of sugar
- Mixed berries to taste (strawberries, wild strawberries, raspberries, blueberries, currants)
METHOD:
Prepare the crust:
Melt 1/2 cup of butter at room temperature.
Crumble 10 oz of Digestive biscuits in a mixer.
Add the melted butter and 1 teaspoon of honey to the crumbs and blend again until well mixed.
Spread the mixture into a well-buttered springform pan with a diameter of 8 to 9 inches.
Cover with plastic wrap and refrigerate to firm up.
Prepare the cream filling:
In a large bowl, whisk together 21 ounces of cream cheese, 1 cup of sugar, the zest of one lemon, and seeds from one vanilla bean until smooth.
Add 3 eggs one at a time, continuing to whisk vigorously.
Gradually add 2/3 cup of fresh cream, mixing continuously.
Assemble and bake the cheesecake:
Remove the crust from the refrigerator and discard the plastic wrap.
Pour the cream filling over the crust and level it with a spatula.
Bake in a preheated oven at 320°F (160°C) for about 50 minutes.
Prepare the sour cream topping:
While the cheesecake is baking, mix 1 cup of sour cream with 2 tablespoons of sugar.
Finish baking:
After the initial 50 minutes of baking, spread the sour cream mixture over the cheesecake.
Continue baking for an additional 10 minutes.
Cool and serve:
Remove the cheesecake from the oven and let it cool at room temperature for at least 3 hours.
Refrigerate for 4 hours.
Once chilled, remove the springform pan ring and top the cheesecake with fresh berries as desired