Free shipping for orders over $250 (shipped via Standard Ground - typically 3-4 business days transit time). One address per order. Additional fee for expedited shipping.

Wagyu Ground Beef Tamale Pie

Wagyu Ground Beef Tamale Pie

Prep Time: 45 Minutes
Cook Time: 70 Minutes
Servings: 6
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


Wagyu Beef Mixture
  • 1 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 1 LB Ground Pork
  • 2 TBSP Grapeseed Oil
  • 1 Large Yellow Onion (minced)
  • 1 Large Red Bell Pepper (seeded, small diced)
  • 1-2 Jalapenos (seeded, small diced)
  • 1 1/2 CUP Tomato Sauce
  • 4 Garlic Cloves (minced)
  • 2 CUP Black Beans (cooked)
  • 1 CUP Chicken Stock
  • 1 TBSP Ancho Chile Powder
  • 2 TSP Ground Cumin
  • 2 TSP Coriander
  • 1 TSP Garlic Powder
  • 2 TSP Kosher Salt
  • 1 CUP Corn (folded in before the pie is baked)
Corn Tamale Top
  • 2 CUP Cornmeal
  • 3/4 CUP All Purpose Flour
  • 3 TBSP Sugar
  • 1 1/3 TBSP Baking Powder
  • 3 Eggs
  • 1 CUP Milk
  • 1/4 CUP Grapeseed Oil
  • 1 CUP Corn
  • 1 CUP Shredded Cheddar Cheese


            • Large Skillet
            • 9 inch x 13 inch Casserole Dish
            • Baking Sheet
            • 2 Large Bowls
            • Wooden Spoon
            • Whisk

            FIRST STEP

            Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


            Using pan spray or oil, grease up your casserole dish, and place it on a baking sheet.

            Preheat your oven to 375°F.

            Heat a large skillet on the stove over medium-high heat, and add in the grapeseed oil.

            Once the oil is hot, add in the Wagyu ground beef and the ground pork.

            Using a wooden spoon, break up the meat into smaller pieces.

            Once the meat is browned, add in the minced yellow onion, seeded and diced jalapeno, and seeded and diced red bell pepper.

            Cook for about 5 minutes until the onion is translucent.

            Add in the cooked black beans, minced garlic, tomato sauce, chicken stock, ancho chile powder, ground cumin, coriander, garlic powder, and kosher salt.

            Bring the mixture to a boil, and then reduce the heat to low.

            Simmer for 30 minutes, while stirring occasionally.


            While the Wagyu beef mixture is simmering, start the corn tamale top.

            In a large bowl, whisk together the cornmeal, all purpose flour, baking powder, kosher salt, and sugar.

            In another bowl, whisk together the milk, eggs, and grapeseed oil.

            Whisk the milk mixture into the cornmeal mixture. Mix until combined.

            Then, use a spatula to fold in the cup of corn kernels. Reserve.

            FINAL STEPS

            Once the Wagyu beef mixture has simmered, fold in the cup of corn kernels (that goes in the beef mixture).

            Place the contents of the skillet (the Wagyu beef mixture) into the casserole dish.

            Top the Wagyu beef mixture with the corn tamale top. Spread evenly to cover the top.

            Sprinkle the shredded cheddar cheese over everything in the casserole dish.

            Bake at 375°F for 25-35 minutes.

            Let the Wagyu ground beef tamale pie rest for 10 minutes before serving.

            Then, serve, and enjoy!

            Leave a comment

            Comments will be approved before showing up.

            Subscribe to newsletter