Go Back
+ servings
Print

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.
Course Main Entree
Cuisine Spanish
Keyword tamale pie, tamale pie casserole
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 Servings
Calories 659kcal
Author Lalaine

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