Deep Dish Pueblo Pie
Discover the bold and hearty flavors of Deep Dish Pueblo Pie, a comforting fusion of zesty Tex-Mex ingredients and classic cornbread. This savory pie features a rich, spiced filling of ground beef, black beans, fire-roasted tomatoes, and sweet corn, all seasoned with chili powder, cumin, and smoked paprika for a satisfying kick. Topped with a golden, cheesy cornbread crust, this dish bakes to perfection in just under an hour, making it an ideal weeknight dinner or crowd-pleasing centerpiece. Garnish with fresh cilantro for a burst of freshness, and serve it warm for a delightful one-pan meal that's as easy as it is flavorful. Perfect for fans of Southwestern cuisine, this recipe combines simple ingredients with vibrant, comforting results that the whole family will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 15-ounce can black beans, drained and rinsed
- 1 10-ounce can diced tomatoes with green chilies
- 1 cup fresh or frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 cup buttermilk
- 1 large egg
- 1 cup shredded cheddar cheese
- 0.25 cup chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch deep dish pie pan or a casserole dish.
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into smaller pieces with a wooden spoon. Drain any excess fat.
Add the diced onion and red bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for an additional 1-2 minutes until fragrant.
Add the black beans, diced tomatoes with green chilies, and corn to the skillet. Season with salt and black pepper. Stir to combine and let it simmer for 5 minutes.
While the filling simmers, prepare the cornbread topping. In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, buttermilk, and egg until smooth. Fold in the shredded cheddar cheese.
Transfer the beef mixture into the prepared pie pan, spreading it out evenly. Pour the cornbread batter over the top, spreading it gently to cover the filling.
Place the pie pan in the preheated oven and bake for 25-30 minutes, or until the cornbread topping is golden brown and cooked through.
Let the pie cool slightly for 5 minutes, then garnish with fresh cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.7 g | 224% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 5832 mg | 254% | |
| Total Carbohydrate | 387.6 g | 141% | |
| Dietary Fiber | 60.7 g | 217% | |
| Total Sugars | 57.0 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1467 mg | 113% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 4498 mg | 96% | |
*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.
