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Tamale Pie

Give yourself a head start with Santiago® Quick-Start® Vegetarian Chili to make this savory pie creation.

Prep- 30 min. Cook- 50 min. Yield: 40, one-cup servings
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Tamale Pie


2  pch Santiago® Quick-Start® Vegetarian Chili with Red Beans, prepared
2  lb All-purpose flour
1/2  cup Granulated sugar
5  tsp Kosher salt
3  cup Whole milk
4  each Large eggs, beaten
1  cup Cilantro, coarsley chopped
2  lb Ground beef
24  oz Yellow cornbread
8  tsp Baking powder
1  Tbsp Ground cumin
3/4  cup Butter, softened
4  each Jalapeno pepper, minced
12  oz Cheddar-jack cheese, shredded


  1. Prepare Santiago® Quick-Start® Vegetarian Chili with Red Beans according to package directions with the ground beef. Pour chili into a 2-inch deep, steamtable pan; set aside to cool.
  2. Sift flour, cornmeal, sugar, baking powder, salt and cumin together in bowl. Combine in separate bowl, milk, butter, eggs, jalapeño and cilantro. Pour liquid ingredients over flour mixture. Mix until just blended. Spoon batter evenly over chili in pan.
  3. Bake at 350° F for about 30 min., or until cornmeal topping is cooked through. Sprinkle with cheese. Return pan to oven; bake until golden brown. Cut pan 5 x 8; serve warm.
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