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5 from 1 vote

Tamale Pie

Tamale Pie is two classic comfort foods baked into one fantastic casserole. With seasoned beef and a golden cornbread topping, it's a hearty and tasty weeknight dinner the whole family will love.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Entree
Cuisine: Spanish
Servings: 6 Servings
Calories: 659kcal
Author: Lalaine Manalo

Ingredients

  • 1 onion, chopped
  • 3 cloves garlic, peeled and minced
  • 1/2 green bell pepper, cored and chopped
  • 1 1/2 pounds ground beef
  • 1 tablespoon canola oil
  • salt and pepper to taste
  • 1 can (14.5 ounces) diced tomatoes
  • 1/2 cup broth or water
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen cut corn, thawed
  • 1/2 cup black or green olives, cut into halves

For the Cornbread Layer

  • 1 box (8.5 ounces) Jiffy cornbread mix
  • 1 egg
  • 1 cup milk

For Garnish

  • sour cream

Instructions

  • In a large pot over medium heat, heat oil. Add onions, bell peppers, and garlic and continue to cook until softened.
  • Add ground beef and cook, breaking apart with the back of a spoon, for about 4 to 5 minutes or until lightly browned. 
  • Drain excess oil. Season meat with salt and pepper to taste
  • Add diced tomatoes, tomato paste, and broth.
  • Add chili powder, cumin, and cayenne pepper. Stir to combine. 
  • Bring to a boil. Lower heat, cover, and simmer for about 10 to 15 minutes or until beef is cooked and liquid is reduced.
  • Add black beans, corn, and olives. Continue to cook until heated through.
  • Transfer beef mixture to a lightly greased 9 x 13 baking dish. 
  • In a bowl, combine cornbread mix, egg, and milk just until blended. Batter will be slightly lumpy. Spoon cornbread mixture on top of filling and spread on top.
  • Bake in a 375 F oven for about 15 to 20 minutes or until top is golden brown. Serve hot with sour cream.

Notes

I increased the amount of milk more than specified by the cornbread box to make batter easier to spread and as I prefer a thinner cornbread layer when baked.

Nutrition

Calories: 659kcal | Carbohydrates: 56g | Protein: 31g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 112mg | Sodium: 1026mg | Potassium: 1025mg | Fiber: 10g | Sugar: 16g | Vitamin A: 1065IU | Vitamin C: 20.8mg | Calcium: 163mg | Iron: 6.4mg