Cornbread Topped Tamale Pie
Transform your dinner table with this irresistible Cornbread Topped Tamale Pie—a hearty, flavor-packed meal that combines the savory goodness of seasoned ground beef, black beans, and sweet corn with the comforting golden crust of cornbread. This recipe layers bold Tex-Mex flavors, enhanced with a medley of spices like chili powder, cumin, and paprika, then tops it off with melty cheddar cheese and a homemade cornbread batter. Perfect for busy weeknights or casual gatherings, this one-dish wonder bakes to perfection in just 40 minutes and serves six hungry appetites. Whether you're looking for a family-friendly comfort food classic or a crowd-pleasing dinner idea, this tamale pie with cornbread topping is sure to be a hit.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can corn kernels, drained
- 1 15-ounce can diced tomatoes, with juices
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 0.75 cup cornmeal
- 0.5 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoon salt (for cornbread topping)
- 0.75 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 400°F (200°C) and grease a 9-inch square or similar-sized baking dish.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary.
Add the diced onion, garlic, and red bell pepper to the skillet. Cook until the vegetables are softened, about 3-5 minutes.
Stir in the black beans, corn kernels, diced tomatoes with juices, tomato paste, chili powder, cumin, paprika, salt, and black pepper. Simmer for 5-7 minutes, stirring occasionally, to combine flavors.
Transfer the meat mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the shredded cheddar cheese evenly over the top.
In a medium mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and 1/4 teaspoon salt. In another small bowl, whisk together the milk, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Spoon the cornbread batter evenly over the meat and cheese layer in the baking dish, spreading it out with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
Let the tamale pie cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 14.8 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 229 mg | 18% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 822 mg | 17% | |
*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.
