Hot Tamale Pie
Spice up dinnertime with this hearty and flavorful Hot Tamale Pie, a crowd-pleasing casserole that combines the bold flavors of seasoned ground beef, black beans, and sweet corn topped with a golden, cheesy cornbread crust. This one-dish wonder seamlessly blends Mexican-inspired spices like chili powder, cumin, and paprika with the comforting texture of cornbread, making it the perfect meal for family dinners or casual gatherings. With just 15 minutes of prep time and customizable toppings like sour cream or fresh cilantro, this recipe is both easy and versatile. Whether served as a standalone dish or paired with a crisp side salad, Hot Tamale Pie is comfort food at its finest.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 large red bell pepper, diced
- 14.5 ounces diced tomatoes (canned, with juices)
- 2 tablespoons tomato paste
- 15 ounces black beans (canned, drained and rinsed)
- 1 cup corn kernels (canned or frozen)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium jalapeño pepper, finely diced (optional)
- 8.5 ounces cornbread mix
- 0.5 cup milk
- 1 large egg
- 1 cup shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, about 6-8 minutes. Drain any excess fat.
Add the diced onion, garlic, and red bell pepper to the skillet with the cooked beef. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Stir in the diced tomatoes (with juices), tomato paste, black beans, corn kernels, chili powder, cumin, paprika, salt, black pepper, and diced jalapeño (if using). Let the mixture simmer for 5-7 minutes, stirring occasionally to combine the flavors.
Transfer the beef and vegetable mixture to a greased 9x13-inch baking dish, spreading it out evenly.
Prepare the cornbread topping by mixing the cornbread mix, milk, and egg in a bowl according to the package instructions. Stir in the shredded cheddar cheese.
Spread the cornbread batter evenly over the beef mixture in the baking dish.
Bake in the preheated oven for 20-25 minutes, or until the cornbread topping is golden brown and cooked through (a toothpick inserted into the cornbread should come out clean).
Remove the dish from the oven and let it rest for 5-10 minutes before serving.
Serve warm, optionally garnished with sour cream, chopped cilantro, or sliced jalapeños for added flair.
Nutrition Facts
Calories |
3320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 7647 mg | 332% | |
| Total Carbohydrate | 362.3 g | 132% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 98.1 g | ||
| Protein | 173.3 g | 347% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1830 mg | 141% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 4964 mg | 106% | |
*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.
