Tamale Pie with Cornmeal Cheese Crust
Dive into the ultimate comfort food with this Tamale Pie with Cornmeal Cheese Crust, a hearty and flavorful dish that's perfect for weeknights or casual gatherings. Featuring a savory filling of seasoned ground beef, black beans, sweet corn, and aromatic spices, this baked casserole is crowned with a golden, cheesy cornmeal crust that adds a delightful texture and rich, creamy flavor. With its irresistible blend of smoky chili powder, cumin, and paprika, this tamale pie captures the essence of Southwest-inspired cooking. Quick to prepare and oven-baked to bubbly perfection, it's a crowd-pleaser that's as easy to make as it is satisfying to eat. Serve it hot, garnished with fresh cilantro, for a vibrant, home-cooked meal packed with wholesome, family-friendly ingredients.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 14.5 ounces diced tomatoes, canned
- 15 ounces black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 2 tablespoons chopped fresh cilantro (optional)
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 2 cups water
- 1 cup yellow cornmeal
- 1.5 cups shredded cheddar cheese
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon baking powder
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or 2-quart casserole dish.
In a large skillet over medium heat, cook the ground beef until browned and no longer pink, breaking it up with a spoon as it cooks. Drain any excess fat.
Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic, chili powder, cumin, and smoked paprika, and cook for another minute until fragrant.
Add the canned diced tomatoes (with their juices), black beans, corn, cilantro (if using), 1 teaspoon of salt, and ground black pepper. Simmer for 5 minutes to let the flavors meld. Transfer the mixture to the prepared baking dish and spread it evenly.
In a medium saucepan, bring the water and 0.5 teaspoons of salt to a boil. Gradually whisk in the cornmeal, reduce the heat to low, and cook for 3-4 minutes while stirring constantly until the mixture thickens.
Remove the saucepan from heat and stir in 1 cup of shredded cheddar cheese, milk, unsalted butter, and baking powder until well combined.
Spread the cornmeal mixture evenly over the beef filling in the baking dish, smoothing the surface with a spatula. Sprinkle the remaining 0.5 cup of cheddar cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the cheese crust is golden and bubbling.
Allow the tamale pie to cool for 5-10 minutes before serving. Garnish with additional fresh cilantro, if desired, and enjoy!
Nutrition Facts
Calories |
3277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.0 g | 228% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 6150 mg | 267% | |
| Total Carbohydrate | 275.6 g | 100% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 39.4 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1885 mg | 145% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4164 mg | 89% | |
*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.
