Tamale Pie

Experience the delightful magic of our easy tamale pie, featuring layers of savory spiced beef, sweet corn, and creamy black beans in a rich enchilada sauce, all topped with a fluffy, golden-brown cornbread crust – a comforting and flavorful dish perfect for weeknights or gatherings, promising a balanced taste of the Southwest in every bite.

Filling:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • ¾ cup diced white or yellow onion
  • 1 cup diced red bell pepper
  • 1 cup black beans (rinsed/drained)
  • 1 cup frozen corn
  • 15 oz can red enchilada sauce
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 1½ cups shredded cheddar cheese (reserve ½ cup for topping)

Cornbread Topping:

  • 8.5 oz box cornbread mix
  • ½ cup plain Greek yogurt
  • ½ cup milk
  • 1 egg
  • 4 oz can diced green chiles

Garnish:

  • Fresh cilantro, avocado, sour cream

Preheat & Prep:

  1. Preheat oven to 350°F (175°C)

  2. Grease a 10-12" oven-safe skillet or 9x13" baking dish.

Make Filling:

  1. Cook 1 lb ground beef in skillet over medium-high until browned (5-6 mins). Drain fat and set aside.
  2. Heat 1 tbsp olive oil in same skillet. Add ¾ cup onion and cook 4-5 mins until soft.

  3. In last 2 minutes of onion cooking, add 1 cup bell pepper (prevents burning).

  4. Add spices (½ tsp each: chili powder, cumin, garlic powder, smoked paprika) and cook 30 sec.
  5. Return beef to skillet. Stir in 1 cup beans, 1 cup corn, and 15 oz enchilada sauce. Simmer 5 mins.
  6. Remove from heat, stir in 1 cup cheese, and let cool 5 mins.

Prepare Cornbread:

  1. Whisk cornbread mix, ½ cup yogurt, ½ cup + 1 tbsp milk, 1 egg, and 4 oz chiles until smooth.

Assemble & Bake:

  1. Spread cornbread batter over filling. Sprinkle with reserved ½ cup cheese.
  2. Loosely tent foil over the top (don’t let it touch the batter).

  3. Bake at 350°F for 20 minutes, then remove foil.

  4. Bake 10-15 minutes more (30-35 mins total) until golden and a toothpick comes out clean.

Rest

  1. Rest 10 - 15 minutes to before serving.