Tamale Pie with Cheddar Cornmeal Crust
Dive into the comfort of a hearty, Southwest-inspired Tamale Pie with Cheddar Cornmeal Crust! This crowd-pleasing casserole combines a rich, savory filling of seasoned ground beef, black beans, diced tomatoes, and sweet corn, all nestled under a golden, cheesy cornmeal crust. The topping, infused with sharp cheddar and a touch of paprika, adds just the right amount of crunch and flavor contrast. Simple to prepare, this one-dish wonder is baked to perfection in just under an hour, making it perfect for busy weeknights or weekend gatherings. Garnish with fresh cilantro for an extra pop of color and flavor, and serve it piping hot for a meal that’s guaranteed to satisfy. Perfect for fans of Tex-Mex flavors, this tamale pie recipe is a must-try!
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Recipe Information
Ingredients
- 1 lb Ground beef (85% lean)
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Bell pepper, diced (red or green)
- 2 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Tomato paste
- 14.5 oz Canned diced tomatoes (with juices)
- 15 oz Canned black beans, drained and rinsed
- 1 cup Frozen corn, thawed
- 1 cup Chicken or vegetable broth
- 1 cup Yellow cornmeal
- 0.5 cup All-purpose flour
- 1 tsp Baking powder
- 1 large Egg
- 0.75 cup Whole milk
- 1 cup Shredded sharp cheddar cheese
- 2 tbsp Fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Grease a 2-quart baking dish or casserole dish and set aside.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon or spatula. Drain any excess fat.
Add the diced onion, garlic, and bell pepper to the skillet. Cook for 5–7 minutes, stirring occasionally, until the vegetables are soft.
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper, and cook for 1 minute to toast the spices.
Add the tomato paste and cook for another minute, mixing it into the beef and vegetables.
Pour in the canned diced tomatoes with their juices, the black beans, and the corn. Stir to combine and bring to a simmer. Cook for 5 minutes, then transfer the mixture to the prepared baking dish.
In a medium saucepan, bring the chicken or vegetable broth to a boil. Slowly whisk in the cornmeal and reduce the heat to low. Cook, whisking frequently, until thickened, about 3 minutes. Remove from heat.
In a mixing bowl, whisk together the flour and baking powder. In a separate small bowl, beat the egg with the milk. Stir the wet mixture into the dry ingredients, then add the thickened cornmeal. Mix until smooth.
Fold the shredded cheddar cheese into the cornmeal batter.
Spread the cornmeal mixture evenly over the beef and vegetable filling in the baking dish, smoothing the top with a spatula.
Bake in the preheated oven for 20–25 minutes, or until the topping is golden and set.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro, if desired, before serving.
Nutrition Facts
Calories |
3111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 6576 mg | 286% | |
| Total Carbohydrate | 338.9 g | 123% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 51.2 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1433 mg | 110% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 4972 mg | 106% | |
*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.
