comment icon 472 more comments You might be thinking of brightly colored veggies and lean proteins, and I can dig that. Most of the time. But today I’m thinking of chicken tamale pie: creamy corn bread, spicy enchilada sauce, seasoned chicken, and melted cheese baked into a pie dish. A PIE DISH. That right there is healing. I’ve had a rough go of it the last few days. After my embarrassing gas station encounter, there was the life-altering iPhone incident, and now there’s this. The Pistachios. Let me tell you something about myself. I like free food, and I like it a lot. Especially like it when it’s shelled, salted pistachios in an extra humongo bag. So in an effort not to eat the whole bag of pistachios in between lunch and dinner, I’ve been spending my evenings making one bazillion types of pistachio baked goods. And I have privately eaten thrown away all one bazillion attempts. No pistachios were thrown at the kitchen wall. Nope. None at all. Just when I was about to throw in the towel on baking for the rest of my life, Bjork asked for this tamale pie. And the moment it came out of the oven, hot and saucy with bubbling cheese, I was healed. Hallelujah Amen. One last thing: Tamale Pie loves the camera. Like, whoa.
Watch How To Make This Recipe:
May the healing powers be with you as you pull this out of the oven tonight. 4.7 from 136 reviews UPDATE: Thanks for all your feedback on this recipe! Some of you have mentioned the cornbread crust was a bit mushy – this is normal. The consistency should be similar to a masa type corn cake or corn pudding – enough to hold together, but not dry like a cornbread. I did update the baking time to 20-30 minutes after making it for the second time. 🙂
