Tamale Bake with Pinto Bean Green Chilies Corn Cheese
Bursting with Southwestern flavors, this hearty Tamale Bake with Pinto Bean Green Chilies Corn Cheese is a vibrant twist on traditional comfort food. Layers of fluffy cornbread enclose a rich filling of creamy pinto beans, sweet corn kernels, and zesty diced green chilies, all seasoned with warm spices like cumin and chili powder. Topped with gooey melted cheddar cheese and a sprinkle of fresh cilantro and green onions, this baked casserole combines bold flavors and textures in every bite. Perfect for family dinners or casual gatherings, this easy recipe takes just 15 minutes to prepare and bakes to golden perfection in under 40 minutes. Serve it warm straight from the oven for a crowd-pleasing dish that's as satisfying as it is simple to make. Keywords: tamale bake, pinto beans, green chilies, cornbread casserole, Southwestern comfort food.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Milk
- 1 Large egg
- 4 tablespoons Unsalted butter, melted
- 15 ounces Canned pinto beans, drained and rinsed
- 4 ounces Canned green chilies, diced
- 1 cup Frozen corn kernels, thawed
- 2 cups Cheddar cheese, shredded
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 Green onions, sliced
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Preheat the oven to 400°F (200°C). Grease a 9x13-inch baking dish and set aside.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt.
In a separate bowl, mix the milk, egg, and melted butter. Gradually stir the wet ingredients into the dry ingredients until just combined.
Spread half of the cornbread batter evenly into the prepared baking dish.
In another bowl, combine the pinto beans, green chilies, corn, 1 cup of shredded cheddar cheese, cumin, and chili powder. Mix well.
Spread the bean and vegetable mixture evenly over the cornbread layer in the baking dish.
Drop spoonfuls of the remaining cornbread batter over the top of the filling, spreading it as evenly as possible.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top layer of cornbread batter.
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 dish from the oven and let it cool for 5-10 minutes. Garnish with sliced green onions and chopped cilantro, if desired, before serving.
Nutrition Facts
Calories |
2992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 4830 mg | 210% | |
| Total Carbohydrate | 358.6 g | 130% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 45.5 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1854 mg | 143% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2432 mg | 52% | |
*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.
