Chris's Tamale Pie

Two years ago, Chris moved to Portland with one goal: to heal. After a successful career in healthcare administration in California, serious health challenges pushed him to seek a fresh start focused on holistic recovery. On a fixed income and ineligible for benefits like SNAP, Chris carefully manages every dollar, all while working to rebuild his health and stability.

Early on, Chris faced housing insecurity—staying in hostels and with friends—and often relied on community meal sites, where he sometimes felt judged or unseen. That changed when he discovered Preston’s Pantry through a Google search. From his very first visit, Chris knew this place was different: volunteers welcomed him warmly, treating him like a neighbor, not just someone in need.

Chris's Tamale Pie

For Chris, whose health requires a strict eating protocol, the pantry’s high-quality, fresh produce was a game changer. He describes it as “on par with Whole Foods,” providing the nutritious food he needed to support his recovery. Access to good food hasn’t just helped his physical health—it’s improved his mental well-being too, and the friendly smiles at each visit have made a lasting impact.

With the money he’s saved, Chris was able to buy a used car—a major step toward independence. Now working toward his driver’s license, he’s eager to give back and plans to volunteer at Lift UP, offering others the same kindness he received.

Chris’s story reminds us that hunger doesn’t have a single face. His journey shows the power of neighbors helping neighbors—with dignity, respect, and real support.

In his video story, Chris invited us into his kitchen to share one of his favorite comfort meals: tamale pie. Packed with veggies, bold flavors, and pantry staples, it’s a delicious example of how food can nourish both body and spirit.

WATCH CHRIS'S STORY

INGREDIENTS

• 11/2 lb of ground beef

• 1 large red onion diced

• 1 red bell pepper diced

• 1 pasilla or poblano pepper diced

• 6 cloves garlic chopped

• 3 Roma tomatoes diced

• 2 cups chopped lacinto kale

• 1 15 oz can of northern or black beans drained 

• 1 cup corn kernels 

• 1 15oz can white hominy drained 

• 1/2 cup green olives chopped

• 1 cup of beef bone broth 1 bunch fresh cilantro chopped (save 1/4 cup for garnish)

  
  

Seasonings:

• 1 tbsp cumin powder

• 1 tbsp mild chili powder

• 1 tsp smoked paprika

• 1 tsp coriander powder

• 1 tsp dried oregano

• 1 tsp rubbed sage

• ¼ tsp ground cinnamon

• Salt & black pepper to taste

Cornbread Topping:

• 1½ cups fine-ground cornmeal

• 1 cup of oat flour

• 1 tbsp baking powder

• 1 tsp salt

• 2 tbsp agave nectar

• 3 eggs

• 1.5 cups buttermilk

• ½ cup melted butter (1 stick)

• 3 cups grated sharp cheddar cheese

• 1 cup of cotija cheese

Instructions

Prepare the Filling

• In a large skillet or pot, brown the ground beef over medium heat until fully cooked. Drain if needed.

• Add onions, bell pepper, pasilla pepper, garlic, and tomatoes. Cook for 5–7 minutes until softened.

• Stir in chopped kale and cook 3 more minutes.

• Add the beans, corn, hominy, olives, and broth.

• Mix in all spices and season to taste. Simmer uncovered 10–15 minutes until slightly thickened.

• Stir in half of the chopped cilantro.

  
  

  Make Cornbread Topping

  • Preheat oven to 375°F.

  • In a large bowl, mix cornmeal, oat flour, baking powder, and salt.

  • In a separate bowl, whisk eggs, buttermilk, agave nectar, and melted butter.

  • Combine wet and dry ingredients. Fold in cheddar cheese.

  
  
  
  

  Assemble & Bake

  • Grease a 9x13" baking dish or deep casserole.

  • Spread the beef-veggie filling evenly in the bottom.

  • Top with cornbread batter and smooth out the surface.

  • Bake 35–40 minutes until the cornbread is golden and set.

  • Sprinkle cotija cheese on top and bake 5–7 more minutes to melt.or 20 minutes, until the cheese is bubbly and golden. Let cool slightly before serving.