Ingredients
Equipment
Method
- Heat a large skillet over moderately-high heat. Add the ground beef and diced onion. Sauté for about 5 minutes, breaking up the meat with a wooden spoon, until the beef is fully cooked and the onion is tender and translucent. Drain excess fat if there's more than a couple of tablespoons.
- Add HALF of the diced green pepper and all the minced garlic to the skillet. Continue sautéing for another 3 minutes until fragrant and the pepper starts to soften. Reserve the other half of the pepper for the next step.
- Stir in the chili powder, oregano, water, and vinegar. Lower the heat, cover the pan, and let the mixture simmer for about 30 minutes to develop deep flavor. Stir in the remaining diced green pepper during the last 5 minutes so it keeps some crunch.
- In a medium saucepan, pour in the milk and add the salt. Heat over moderately low heat until warm but not boiling. Slowly whisk in the corn grits in a steady stream, then stir constantly for 3 to 4 minutes until the mixture thickens into a smooth, pourable porridge. If it gets too thick, whisk in a splash more milk.
- Preheat the oven to 350°F (175°C). Pour the meat mixture into a 9-inch pie plate or shallow casserole dish and spread evenly. Distribute the corn kernels over the meat in an even layer. Pour the warm grits mixture over the top, spreading it gently to the edges to seal in the filling. Bake for about 20 minutes, until the grits topping is firm and lightly golden and the filling is bubbling at the edges. Let rest for 5 minutes before serving.
Nutrition
Notes
Net carbs: 49g per serving (58g total carbs minus 9g fiber). This is a full-carb comfort dish, not a low-carb recipe.
Substitutions: For dairy-free, swap the whole milk for unsweetened almond milk or oat milk. For vegetarian, replace the ground beef with crumbled tempeh, cooked lentils (about 2 cups cooked), or vegetarian meat crumbles. For a smokier flavor, swap half the chili powder for ancho or chipotle chili powder.
Storage: Refrigerate leftover tamale pie in an airtight container for up to 4 days. The grits topping firms further as it sits and slices into neat squares when cold.
Reheating: Reheat individual portions in the microwave for 90 seconds covered, or warm the whole dish in a 325°F oven for 15 minutes covered with foil. Add a splash of water under the foil if the topping has dried out.
