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Classic tamale pie made with plant-based, vegan, ground beef meat

Tamale Pie (Plant-Based Meat Version)

Community rating
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yield: 6 servings

Description

Set out toppings like hot sauce, sour cream or plant-based yogurt, pickled or diced red onions, sliced cherry tomatoes, avocado, etc.
Cooking for 1 or 2? This recipe easily halves. Use a medium (10-inch) skillet.
For extra flavor and color, top the pie with a little thinly sliced red onion, along with the cilantro.

Ingredients

  • 1 1/2 pounds plant-based ground meat, such as Beyond or Impossible
  • 2 tablespoons plus 2 teaspoons chili powder blend, divided (make sure you use a chili powder spice blend, not straight chili powder)
  • 2 cans (16 oz each) pinto beans, drained with 1/4 of beans mashed
  • 2 cans (2.25 ounce each) diced green chiles, you can substitute a diced and sautèed green bell pepper
  • 1 jar (16 oz) prepared salsa (1 jar is about 2 Cups)
  • 1/2 cup chopped fresh cilantro, divided
  • 1 cup cornmeal
  • (1 tablespoon) plant-based butter, if not using cheese)
  • 1 cup grated sharp cheddar cheese (1 cup cheddar is about 4 ounces)
  • 1 cup crumbled tortilla chips

Instructions

  • Adjust oven rack to middle position and turn on broiler. Heat a large (12 inch) skillet over medium-high heat. Add plant-based meat and cook, stirring frequently, until it loses its raw color, a couple of minutes. Stir in 2 tablespoons of the chili powder, then beans, chiles, salsa, and 1/4 cup of the cilantro; simmer to blend flavors, about 5 minutes.
  • Meanwhile, bring 3 cups of water, cornmeal, remaining 2 teaspoons of chili powder, and 1 teaspoon of salt to boil in a large saucepan or Dutch oven, whisking frequently until mixture thickens to soft mush consistency, just a couple of minutes. (If not topping it with cheese, stir in plant-based butter now.)
  • Pour mush over hot meat mixture, spreading with a spatula to completely cover. Sprinkle with optional cheese, remaining 1/4 cup of cilantro, and the crumbled chips. Broil until chips turn golden brown, cheese (if using) melts, and mush gets a little crusty, about 5 minutes. Let rest for 5 minutes and serve.