Layered Tamale Pie
Savor the bold flavors and hearty comfort of this Layered Tamale Pie, a Tex-Mex-inspired dish that's perfect for family dinners or gatherings. This recipe combines a savory filling of seasoned ground beef, black beans, and bell peppers with layers of fluffy cornbread batter, creating a delightful contrast in texture and taste. A generous topping of shredded cheddar cheese melts over the golden crust, delivering rich, cheesy goodness in every bite. Easy to prepare and ready in just an hour, this casserole is a one-pan wonder that feeds a crowd with minimal cleanup. Garnish with fresh cilantro for a vibrant finishing touch, and serve warm for a meal packed with southwestern flair. Perfect for weeknight dinners or potluck contributions, this tamale pie is a true crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 14.5 ounces canned diced tomatoes
- 15 ounces canned black beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup milk
- 1 unit large egg
- 2 cups shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces with a spatula (about 5-7 minutes).
Stir in the diced onion, garlic, and red bell pepper. Cook until the vegetables are softened (about 5 minutes).
Add the canned diced tomatoes, black beans, chili powder, cumin, salt, and black pepper. Stir well, reduce heat, and let the mixture simmer for 5 minutes to thicken slightly. Remove from heat and set aside.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, milk, and egg until a smooth batter forms.
Pour half of the cornmeal batter into the prepared baking dish, spreading it out evenly with a spatula.
Spoon the beef and vegetable mixture over the batter, spreading it into an even layer.
Top the mixture with half of the shredded cheddar cheese, followed by the remaining cornmeal batter, spreading it gently to cover.
Sprinkle the remaining shredded cheese evenly over the top.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the cornbread layer comes out clean.
Remove the tamale pie from the oven and let it cool for 5-10 minutes before slicing.
Garnish with fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 6.6 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 396 mg | 30% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 689 mg | 15% | |
*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.
