Beef and Chorizo Cornbread Tamale Pie

Name: Beef and Chorizo Cornbread Tamale Pie
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 6
Ingredients: 900 g beef mince; 200 g cooking chorizo, chopped; 2 tbsp sunflower or groundnut oil; 2 onions, roughly chopped; 2 red peppers, deseeded and sliced; 2 chillies, deseeded and finely chopped; 3 green chillies, deseeded and finely sliced; 3 clove garlic, grated; 3 spring onions, trimmed and chopped; 400 g chopped tomatoes; 400 g black beans, drained; 100 g sweetcorn; 2 ripe avocados, peeled and chopped; 500 ml beef or chicken stock; 2 tbsp tomato puree; 1/2 lime lime juice; 1-2 tsp buffalo hot sauce or other hot sauce; 1 tbsp cumin; 1/2 tsp ground cinnamon; 2 tsp dark brown soft sugar; 150 g cornmeal or polenta; 130 g plain flour; 2 tbsp light brown soft sugar; 155 ml milk; 45 g butter, melted and cooled; 2 large eggs, lightly beaten; 115 g extra-mature cheddar, grated; 35 g fresh coriander; soured cream or Greek yogurt

This hearty cornbread tamale pie layers smoky beef and chorizo chili under a golden, cheesy cornmeal topping. It is rich, spicy, and perfect for feeding a crowd, with a fresh avocado-lime salad to balance every bite.

Servings6 Portions

Prep Time40 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

beef mince
900 g
cooking chorizo, chopped
200 g
sunflower or groundnut oil
2 tbsp
onions, roughly chopped
2
red peppers, deseeded and sliced
2
chillies, deseeded and finely chopped
2
green chillies, deseeded and finely sliced
3
garlic, grated
3 clove
spring onions, trimmed and chopped
3
chopped tomatoes
400 g
black beans, drained
400 g
sweetcorn
100 g
ripe avocados, peeled and chopped
2
beef or chicken stock
500 ml
tomato puree
2 tbsp
lime juice
0.5 lime
buffalo hot sauce or other hot sauce
1 tsp
cumin
1 tbsp
ground cinnamon
0.5 tsp
dark brown soft sugar
2 tsp
cornmeal or polenta
150 g
plain flour
130 g
light brown soft sugar
2 tbsp
milk
155 ml
butter, melted and cooled
45 g
large eggs, lightly beaten
2
extra-mature cheddar, grated
115 g
fresh coriander
35 g
soured cream or Greek yogurt

Step-by-Step Instructions

Heat the oil in a large flameproof casserole or deep pan over medium-high heat. Brown the beef mince in batches so it sears instead of steaming, then lift it into a bowl with a slotted spoon. Add the chopped chorizo to the same pan and cook for 2-3 minutes until lightly browned, then add it to the beef.

Reduce the heat to medium. Add the onions and red peppers to the pan and cook for about 15 minutes, stirring often, until the onions are golden and the peppers have softened. Stir in the chopped chillies, garlic, cumin, and cinnamon, and cook for 2 minutes until fragrant.

Return the beef and chorizo to the pan. Add the chopped tomatoes, black beans, stock, tomato puree, dark brown sugar, lime juice, salt, and black pepper. Bring to a gentle simmer, partially cover, and cook for about 50 minutes, stirring occasionally, until thick and glossy. During the final 10 minutes, stir in the coriander and hot sauce. If the chili becomes too dry, add a splash of water. Spoon it into a 1.5-litre baking dish and heat the oven to 200°C/180°C fan/gas 6.