CANNABIS-INFUSED BEEF TAMALE PIE WITH CHEDDAR CORNBREAD CRUST

A true Tex-Mex family-table dinner made from scratch. Rich seasoned ground beef simmers with onions, peppers, tomato, and warm spices, then gets topped with a fluffy cheddar cornbread crust and baked until golden. Finished with cannabis jalapeño butter, it lands somewhere between casserole, chili pie, and comfort food centerpiece.

Terpene Pairing

Caryophyllene + Myrcene — peppery warmth and deep earthy body that pair perfectly with chile spice, beef, and cornbread.

Suggested Strains

OG Kush • GMO • Wedding Cake

Step 1 — Decarboxylation

Ingredients

3.5 g cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F / 115°C.
2. Spread cannabis evenly on a parchment-lined tray.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.

Step 2 — Cannabis Jalapeño Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
1 small jalapeño, sliced
½ tsp black pepper
1 garlic clove, minced

Instructions

1. Melt butter and water in a saucepan over very low heat.
2. Add cannabis, jalapeño, pepper, and garlic.
3. Maintain 160–180°F.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Refrigerate until butter solidifies.
7. Remove butter layer and discard water.

Step 3 — From-Scratch Beef Filling

Ingredients

1½ lb ground beef
1 small onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tbsp olive oil
2 tbsp tomato paste
1 cup crushed tomatoes
1 tsp chili powder
1 tsp cumin
½ tsp smoked paprika
½ tsp oregano
1 tsp salt
½ tsp black pepper
½ cup beef stock

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large oven-safe skillet.
3. Cook onion and bell pepper 4 minutes until softened.
4. Add garlic and cook 30 seconds.
5. Add ground beef and brown well.
6. Stir in tomato paste, crushed tomatoes, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
7. Pour in beef stock.
8. Simmer 10 minutes until thick and rich.
9. Stir in 1 tbsp cannabis jalapeño butter.

Step 4 — Cheddar Cornbread Crust

Ingredients

1 cup cornmeal
1 cup flour
1 tbsp baking powder
1 tsp salt
1 egg
1 cup buttermilk
¼ cup melted butter
1 cup shredded sharp cheddar
2 tbsp chopped scallions

Instructions

1. In a bowl combine cornmeal, flour, baking powder, and salt.
2. In another bowl whisk egg, buttermilk, and melted butter.
3. Stir wet ingredients into dry until just combined.
4. Fold in cheddar and scallions.

Step 5 — Assemble and Bake

Instructions

1. Spoon or spread cornbread batter over the beef filling.
2. Leave a few small gaps for steam to escape.
3. Bake 22–28 minutes until the crust is deeply golden and cooked through.
4. Melt 1 tbsp cannabis jalapeño butter and brush lightly over the crust as it comes out of the oven.

Step 6 — Finish and Serve

Ingredients

Fresh cilantro
Cracked black pepper
Optional sour cream or pickled jalapeños

Instructions

1. Let tamale pie rest 10 minutes.
2. Finish with cilantro and black pepper.
3. Serve family-style from the skillet.