Description
This hearty tamale pie layers seasoned ground beef, black beans, corn, and cheese under a golden cornbread crust—easy, cheesy, and perfect for weeknight dinners.
Ingredients
For the filling:
1 lb ground beef
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (15 oz) diced tomatoes with green chilies
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained and rinsed
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper, to taste
1 cup shredded cheddar cheese
For the cornbread topping:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/3 cup vegetable oil
1 egg
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Heat olive oil in a large skillet. Add ground beef and cook until browned. Drain excess fat.
Stir in onion and garlic; cook until softened.
Add diced tomatoes, corn, black beans, chili powder, cumin, paprika, salt, and pepper. Simmer 5–7 minutes until thickened.
Transfer beef mixture to the baking dish and sprinkle with cheddar cheese.
In a bowl, whisk together cornmeal, flour, baking powder, salt, milk, oil, and egg until smooth.
Pour cornbread batter evenly over the beef mixture.
Bake for 25–30 minutes until the top is golden and a toothpick comes out clean.
Let cool slightly before serving.
Notes
Add diced bell peppers, zucchini, or spinach for more veggies.
Use jalapeños or cayenne for added spice.
Swap cheddar for pepper jack or a cheese blend for variation.
Use plant-based crumbles or more beans for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole, Comfort Food
- Method: Baking, Skillet
- Cuisine: Southwestern, Tex-Mex
