Mexican Tamale Pie
Bring the bold, comforting flavors of Mexico to your dinner table with this irresistible Mexican Tamale Pie. This one-dish-wonder layers a hearty filling of seasoned ground beef, black beans, corn, and juicy tomatoes under a golden, cheesy cornbread topping. Infused with tantalizing spices like chili powder, smoked paprika, and cumin, this dish delivers a symphony of savory, smoky, and slightly sweet flavors in every bite. Perfect for busy weeknights or casual gatherings, the tamale pie is quick to prepare, taking just 20 minutes of prep time before baking to perfection in the oven. Serve this satisfying casserole warm with dollops of sour cream, fresh cilantro, and zingy jalapeños for a family-friendly meal that’s sure to be a hit.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 15-ounce can diced tomatoes, undrained
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 8.5-ounce box cornbread mix
- 0.5 cup milk (for cornbread mix)
- 1 egg (for cornbread mix)
- 1 cup shredded cheddar cheese
- 1 tablespoon vegetable oil
Instructions
Preheat your oven to 400°F (200°C).
Heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Add the diced onion to the skillet and sauté for 3-4 minutes until softened.
Add minced garlic and cook for an additional minute until fragrant.
Add the ground beef to the skillet and cook, breaking up the meat with a spatula, until browned and fully cooked (about 7-8 minutes). Drain excess fat if necessary.
Stir in the diced tomatoes, black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Simmer for 5-7 minutes, allowing the flavors to meld together. Remove from heat.
Prepare the cornbread mix according to the package instructions by combining the mix with milk and an egg in a medium bowl. Stir until just combined. Do not overmix.
Pour the beef mixture into a 9-inch pie dish or a casserole dish and spread it into an even layer.
Sprinkle the shredded cheddar cheese evenly across the beef mixture.
Pour the cornbread batter over the top of the cheese and use a spatula to spread it gently and evenly to cover the filling.
Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and cooked through (insert a toothpick into the cornbread; it should come out clean).
Remove the tamale pie from the oven and let it cool for 10 minutes before serving.
Serve warm with optional toppings like sour cream, chopped cilantro, or sliced jalapeños, if desired.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 12.1 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 218 mg | 17% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 695 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.
