Cast Iron Beef Tamale Pie
This Cast Iron Beef Tamale Pie is a Tex-Mex–inspired skillet bake that captures the savory, corn-rich flavors of a traditional tamale in a simple, oven-baked dish. A warmly spiced beef and poblano filling rests beneath a thick golden masa topping, creating a comforting, rustic meal meant to be scooped straight from the pan.
Ingredients
- 1 pound ground beef
- 1/2 onion, diced
- 1 poblano pepper, diced
- 2-3 garlic, minced
- 1 tbsp tomato paste
- 2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- ¼-½ tsp crushed red pepper
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp hot sauce
- 1 tsp tamari or Worcestershire
- 1/3 cup beef stock
- 1 cup cooked black beans, drained and rinsed
- 1/2 cup shredded sharp cheddar or Monterey Jack
Masa Topping
- 1½ cups yellow masa harina
- 1½ tsp baking powder
- 1 tsp kosher salt
- 1 egg
- 1¼ cups warm beef stock, plus more if needed
- 3 tbsp melted butter or avocado oil
Instructions
Prepare the Filling
Preheat oven to 375°F.In a 10-inch cast iron skillet over medium heat, combine ground beef, onion, and poblano. Add salt, black pepper, chili powder, cumin, smoked paprika, oregano, coriander, onion powder, garlic powder, and crushed red pepper. Cook, stirring occasionally, until the beef is browned and the vegetables are tender.Add minced garlic and cook 30 seconds, just until fragrant.Stir in tomato paste and cook 1–2 minutes, allowing it to darken slightly and develop deeper flavor.Add hot sauce, tamari or worstershire, and stock. Simmer 5–8 minutes, stirring occasionally.Stir in black beans and cook 2–3 minutes to warm through. Taste and adjust salt if needed.Remove skillet from heat and stir in shredded cheese until just melted and evenly distributed.Prepare the Masa Topping
In a mixing bowl, whisk together masa harina, baking powder, and salt.Add egg, melted butter, and 1¼ cups warm stock. Stir until smooth.The batter should resemble thick pancake batter — spreadable but not runny.If the batter feels too thick, add additional warm stock 1 tablespoon at a time, up to 2–3 tablespoons, until spreadable. Avoid thinning too much.Assemble and Bake
Spoon the masa evenly over the hot filling. Gently spread it to cover the surface, leaving a small ¼-inch gap around the edge of the skillet.Leaving this gap allows steam to escape during baking and helps the topping set properly instead of becoming dense underneath.Bake 22–28 minutes, until the topping is set and lightly golden at the edges.Allow the pie to rest 10 minutes before serving. Scoop and serve warm directly from the skillet.
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