Beef Mole Tamale Pie
Dive into the bold, layered flavors of this Beef Mole Tamale Pie—a comfort food classic with a rich, Mexican-inspired twist. Featuring a hearty base of seasoned ground beef, black beans, and diced tomatoes simmered in velvety mole sauce, this dish is crowned with a golden, cheesy cornmeal topping that’s crispy on the surface and fluffy underneath. A hint of chili powder and cumin brings warmth to every bite, while the finishing touch of fresh cilantro adds a burst of freshness. Perfect for a weeknight dinner or a crowd-pleasing potluck, this tamale pie is easy to prepare and ready in just over an hour. With its irresistible mix of sweet, savory, and smoky notes, this recipe brings the flavors of mole to your table in a family-friendly, one-dish format!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 units garlic cloves, minced
- 1 cup mole sauce
- 14 ounces diced tomatoes, drained
- 15 ounces black beans, rinsed and drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.5 cup water
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1.25 cups whole milk
- 2 tablespoons butter, melted
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped cilantro, for garnish
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large skillet over medium heat, cook the ground beef until fully browned, about 6-8 minutes, breaking it into crumbles with a spoon.
Add the diced onion and minced garlic to the skillet with the beef. Cook until the onion is softened, about 3-4 minutes.
Stir in the mole sauce, diced tomatoes, black beans, chili powder, cumin, salt, and 1/2 cup water. Simmer for 5 minutes, then pour the mixture into the prepared baking dish.
In a mixing bowl, whisk together cornmeal, baking powder, sugar, and a pinch of salt.
Gradually add the milk and melted butter to the dry ingredients, stirring until smooth.
Spread the cornmeal mixture evenly over the beef mixture in the baking dish.
Sprinkle the shredded cheddar cheese over the top of the cornmeal layer.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden and firm to the touch.
Remove from the oven and let the tamale pie rest for 10 minutes before slicing.
Garnish with chopped cilantro and serve warm. Enjoy!
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 10.8 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 246 mg | 19% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 685 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
