South of the Border Hot Dog Tamale Pie
Transform your weeknight dinners with this vibrant and irresistible South of the Border Hot Dog Tamale Pie! This comforting fusion dish layers zesty slices of hot dogs, sautéed vegetables, black beans, sweet corn, and diced tomatoes with green chiles, all seasoned with smoky chili powder and cumin. Topped with a golden, buttery cornmeal crust and melted cheddar cheese, it's a Tex-Mex-inspired twist on classic tamale pie that's perfect for the whole family. Ready in under an hour, this easy-to-make casserole delivers bold flavors, hearty textures, and a playful spin on everyday ingredients. Serve it with a dollop of sour cream or fresh salsa for the ultimate crowd-pleasing meal!
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Recipe Information
Ingredients
- 6 hot dogs
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup canned diced tomatoes with green chiles
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 cup cheddar cheese, shredded
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 cup milk
- 1 egg
- 3 tablespoons butter, melted
Instructions
Preheat your oven to 375°F (190°C) and grease a 9 x 13-inch baking dish.
Slice the hot dogs into bite-sized pieces and set them aside.
In a large skillet over medium heat, heat the vegetable oil. Add the onion, garlic, and red bell pepper, and cook until softened, about 4–5 minutes.
Stir in the black beans, corn kernels, diced tomatoes with green chiles, chili powder, ground cumin, and salt. Cook for 2–3 minutes to blend the flavors.
Add the sliced hot dogs to the skillet and mix well. Remove the mixture from the heat and transfer it to the prepared baking dish. Spread it evenly.
Sprinkle the cheddar cheese evenly over the hot dog mixture.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, milk, egg, and melted butter until smooth. This will be the tamale topping.
Pour the cornmeal mixture over the hot dog filling, spreading it gently to cover the entire surface.
Bake in the preheated oven for 25–30 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.
Let the tamale pie cool for 5–10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1371 mg | 60% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.2 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 240 mg | 18% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 550 mg | 12% | |
*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.
