Name: Tamale Pie With Fresh Tomato and Corn
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: ½ pound fresh chorizo, casings removed (about 2 links), or vegetarian substitute; ½ pound ground beef, or vegetarian substitute; 1 tablespoon tomato paste; 2½ teaspoons cumin; 1 large onion, grated on a box grater, divided; 1–2 medium jalapeños, thinly sliced, seeded if desired, divided; 1¾ teaspoons kosher salt, divided; 2 large beefsteak tomatoes (about 2 pounds), cut into 1/2" cubes; 2 cups corn kernels (preferably fresh; from about 3 ears of corn), divided; 8 ounces cheddar cheese, grated (about 2 cups); 2 large eggs; 6 tablespoons unsalted butter, melted; ⅓ cup sour cream, plus more for serving; 1¼ cups cornmeal; 1 teaspoon baking powder

Tamale pie with cornbread top in a skillet

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Juicy ripe tomatoes and sweet summer corn perk up this fresh take on the old-school Southwestern casserole. Bonus: it just happens to be gluten-free.

Cooks' Note

This recipe uses a mixture of ground beef and fresh chorizo, but any type or mixture of ground meat you prefer can be swapped in in equal amounts.

Recipe notes

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Recipe notes

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