Tamale Skillet Pie
Elevate your weeknight dinner game with this Tamale Skillet Pie, a one-pan wonder that combines the bold flavors of a tamale with the simplicity of a casserole. Featuring seasoned ground beef, black beans, and diced tomatoes with green chilies, this hearty filling is perfectly complemented by a golden, cheesy cornbread topping baked right in the skillet. With just 20 minutes of prep time, this recipe is a time-saving twist on traditional tamales, boasting layers of textures and vibrant spices like cumin and chili powder. Serve it straight from the oven, garnished with a sprinkle of fresh cilantro, for a crowd-pleasing dish that's perfect for busy weeknights or casual gatherings. Whether you're looking for comfort food or a new family favorite, this easy tamale pie delivers in flavor and convenience. Perfect for skillet recipes, Mexican-inspired dishes, and meal prep ideas!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 cup canned black beans, rinsed and drained
- 1 cup canned diced tomatoes with green chilies, drained
- 1 cup shredded cheddar cheese
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup milk
- 1 egg
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, cook the ground beef over medium-high heat until browned, about 5-7 minutes. Drain any excess fat.
Add the diced onion, garlic, and red bell pepper to the skillet. Sauté until the vegetables are softened, about 5 minutes.
Stir in the cumin, chili powder, and salt. Cook for an additional minute to toast the spices.
Add the black beans and diced tomatoes with green chilies to the skillet. Stir to combine and reduce the heat to low. Let the mixture simmer while you prepare the cornbread topping.
In a medium mixing bowl, whisk together the cornmeal, flour, and baking powder. In a separate bowl, whisk together the milk, egg, and melted butter.
Gradually add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Sprinkle the shredded cheddar cheese over the beef mixture in the skillet, then carefully pour the cornbread batter over the top, spreading it out evenly.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cornbread topping is golden brown and set.
Remove the skillet from the oven and let it cool for 5 minutes. Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
3075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.2 g | 207% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 5221 mg | 227% | |
| Total Carbohydrate | 265.5 g | 97% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 30.5 g | ||
| Protein | 157.1 g | 314% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1427 mg | 110% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3375 mg | 72% | |
*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.
