Cornbread Tamale Pie
Get ready to savor the comforting flavors of the Southwest with this hearty Cornbread Tamale Pie! This irresistibly easy casserole features a bold, savory filling of seasoned ground beef, black beans, diced tomatoes, and green chilies, all simmered to perfection with aromatic spices like smoky paprika and cumin. Topped with a golden, buttery cornbread layer—made effortlessly with a cornbread mix—this one-skillet dish is a weeknight dinner hero that comes together in under an hour. Perfectly cheesy, delightfully spiced, and endlessly customizable with toppings like sour cream or jalapeños, this family-friendly recipe is a must-try for fans of Tex-Mex flavors. Whether you're hosting a casual dinner or meal-prepping for the week, this Cornbread Tamale Pie is guaranteed to impress!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (80% lean)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 14.5 ounces diced tomatoes, canned (with juices)
- 4 ounces green chilies, diced (canned)
- 1 cup black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- 1 box (approximately 8.5 ounces) cornbread mix (dry)
- 0.75 cup milk (for cornbread mix)
- 1 large egg (for cornbread mix)
- 2 tablespoons butter, melted (for cornbread mix)
Instructions
Preheat your oven to 400°F (200°C) and grease a 9x9-inch baking dish or a deep 10-inch skillet.
In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain excess grease if necessary.
Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the diced tomatoes, green chilies, black beans, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a simmer and cook for 5 minutes to allow the flavors to meld.
Remove the skillet from heat and stir in the shredded cheddar cheese until melted and evenly distributed.
Transfer the filling mixture to the prepared baking dish if not already in an oven-safe skillet.
Prepare the cornbread topping according to the box instructions by mixing the cornbread mix with the milk, egg, and melted butter. Stir until just combined; do not overmix.
Spoon the cornbread batter evenly over the meat mixture, spreading gently to cover as much of the top as possible.
Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
Allow the tamale pie to cool for 5 minutes before serving. Garnish with sour cream, chopped cilantro, or sliced jalapeños if desired.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 11.8 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 283 mg | 22% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 613 mg | 13% | |
*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.
