Tamale Pie with Plant-Based Meat

Name: Tamale Pie with Plant-Based Meat
Yield: Serves 6 to 8
Cuisine: Southwest (Tex-Mex)
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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Featuring a lightly seasoned, tomatoey meat filling and a crisp, sweet cornbread topping, this tamale pie is perfect for a laid-back Sunday supper.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES6 to 8

TIME2 hours

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

Tamales are a beloved, celebratory food in Mexico, but tamale pie is pure Tex-Mex. Featuring a lightly seasoned, tomatoey meat filling and a crisp, sweet cornbread topping, this version serves a small crowd, perfect for a laid-back Sunday s...

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