Lunchroom Tamale Pie
Transport yourself back to the nostalgia of cafeteria classics with this hearty Lunchroom Tamale Pie, a family-friendly casserole brimming with bold flavors and comforting layers. This one-dish wonder features a savory ground beef filling, seasoned with chili powder, cumin, and paprika, and paired with sweet corn, black beans, and a rich tomato base for the ultimate Tex-Mex experience. Topped with a golden, fluffy cornmeal crust and melted cheddar cheese, it’s baked to perfection for an irresistible blend of textures and tastes. Ready in just over an hour and serving six generous portions, this easy tamale pie is perfect for weeknight dinners or potluck gatherings. Whether you're craving nostalgia or simply a hearty meal, this recipe delivers crowd-pleasing flavor with a satisfying homemade touch.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 14.5 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 15 ounces canned corn, drained
- 15 ounces black beans, rinsed and drained
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 1.25 cups milk
- 1 large egg
- 1 cup shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks, about 5 minutes.
Add the diced onion, green bell pepper, and minced garlic to the skillet. Sauté until softened, about 5 minutes.
Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for an additional 1 minute to toast the spices.
Add the diced tomatoes (with their juices), tomato sauce, canned corn, and black beans to the skillet. Stir everything together and let it simmer for 5 minutes. Remove from heat.
Pour the beef and vegetable mixture into a greased 9x13-inch baking dish, spreading it out evenly.
In a medium bowl, whisk together the cornmeal, flour, baking powder, milk, and egg until smooth.
Pour the cornmeal batter evenly over the beef mixture in the baking dish.
Sprinkle the shredded cheddar cheese over the top of the cornmeal batter.
Bake in the preheated oven for 30-35 minutes, or until the topping is golden and set.
Remove from the oven and let the casserole cool for 5-10 minutes before serving. Enjoy your Lunchroom Tamale Pie warm!
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1072 mg | 47% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 10.5 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 260 mg | 20% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 858 mg | 18% | |
*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.
