Core Tamale Pie
Indulge in the hearty, flavor-packed comfort of Core Tamale Pie, a one-dish dinner that combines the savory richness of seasoned ground beef, black beans, and corn with the warm, golden crust of classic cornbread. This family-friendly recipe brings together bold spices like chili powder, cumin, and smoked paprika for a zesty filling, topped with gooey melted cheddar and a slightly sweet cornbread layer baked to perfection. With just 20 minutes of prep time, this casserole-style dish is perfect for busy weeknights or relaxed weekend gatherings. Serve it straight from the oven with optional sour cream and fresh cilantro for a tangy, herbaceous finish that’ll have everyone asking for seconds. Whether you're craving a Tex-Mex-inspired dinner or looking for an easy crowd-pleaser, this tamale pie is sure to satisfy.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 15 ounces (1 can) canned diced tomatoes
- 15 ounces (1 can), drained canned corn kernels
- 15 ounces (1 can), drained and rinsed black beans
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoons smoked paprika
- 1 teaspoon (to taste) salt
- 0.5 teaspoons (to taste) black pepper
- 1 cup, shredded cheddar cheese
- 1 box (approximately 8.5 ounces) cornbread mix
- 0.5 cups milk
- 1 whole egg
- 0.5 cups sour cream (optional for serving)
- 0.25 cups, chopped fresh cilantro (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or a similar baking dish and set aside.
In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the beef. Sauté for 2-3 minutes until softened and fragrant.
Stir in the canned diced tomatoes (including liquid), drained corn, and black beans. Mix well to combine.
Season the mixture with chili powder, cumin, smoked paprika, salt, and black pepper. Simmer the filling for 5-7 minutes, stirring occasionally. Remove from heat.
Pour the meat mixture evenly into the prepared baking dish. Sprinkle the shredded cheddar cheese on top of the filling layer.
In a medium mixing bowl, prepare the cornbread batter according to the instructions on the box, typically by combining the mix with milk and an egg. Stir until just combined.
Carefully pour the cornbread batter over the beef filling, spreading it evenly with a spatula to cover the entire surface.
Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and cooked through (a toothpick inserted into the cornbread should come out clean).
Remove the tamale pie from the oven and let it rest for 5 minutes before serving.
Optional: Top each slice with a dollop of sour cream and a sprinkle of fresh chopped cilantro for garnish.
Nutrition Facts
Calories |
1125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 45% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 3079 mg | 134% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 18.7 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 529 mg | 41% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 543 mg | 12% | |
*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.
