Name: Tamale Pie
Total time: 60 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1.5 lb ground beef; 1 tbsp vegetable oil; 1 medium yellow onion; 1 medium green bell pepper; 4 clove garlic; 2 tbsp chili powder; 2 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 2 tbsp tomato paste; 1 can canned diced tomatoes; 1/2 cup beef broth; 1 can canned black beans; 1 cup frozen corn; 1.5 cup shredded cheddar cheese; 3/4 cup yellow cornmeal; 3/4 cup all-purpose flour; 1 tbsp sugar; 2 tsp baking powder; to taste salt; 3/4 cup whole milk; 1 large egg; 3 tbsp unsalted butter; 3 stalk green onions; 1/4 cup fresh cilantro

← Recipes · Comfort Food · Tamale Pie

560 cal33g protein44g carbs28g fat820mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch60 min activeShortcut40 min active

Everyday 25nothing beyond the everyday cabinet

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

Tamale Pie

Nº 174 · No ratings yet

Cooked this? Members rate their week in about ten seconds →

Comfort Food60 minBeginner friendly

Serves−6+· written for 6 — change it and the ingredients follow

+ Add to my week♥ Favorite

↗ Share⎙ Print

Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

ground beef1.5 lb

vegetable oil1 tbsp

yellow oniondiced1 medium

green bell pepperdiced1 medium

garlicminced4 cloves

chili powder2 tbsp

ground cumin2 tsp

dried oregano1 tsp

smoked paprika1 tsp

tomato paste2 tbsp

canned diced tomatoes14.5 oz, undrained1 can

beef broth1/2 cups

canned black beans15 oz, drained and rinsed1 can

frozen corn1 cup

shredded cheddar cheese1.5 cups

yellow cornmeal3/4 cups

all-purpose flour3/4 cups

sugar1 tbsp

baking powder2 tsp

saltto taste

whole milk3/4 cups

egg1 large

unsalted buttermelted and slightly cooled3 tbsp

green onionsthinly sliced3 stalks

fresh cilantrochopped1/4 cups

Cook it to

Ground beef160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Sides

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Steps

1Heat the oven to 400°F with a rack in the middle.

2Set a 12-inch cast iron skillet over medium-high heat. Add the ground beef with a good pinch of salt and break it up as it browns, about 7 minutes. Spoon off all but a tablespoon or so of the fat.

3Push the beef to the side, add the vegetable oil, then the onion and bell pepper. Cook, stirring, until softened, about 5 minutes. Add the garlic, chili powder, cumin, oregano, smoked paprika and tomato paste and stir for 1 minute until fragrant and the paste darkens.

4Pour in the diced tomatoes with their juices and the beef broth, scraping up any browned bits. Stir in the black beans and corn. Simmer over medium heat for 10 minutes, until thick and not soupy. Taste and add salt as needed.

5Stir 1 cup of the cheddar into the filling and level the top with a spoon. Take the skillet off the heat.

6In a bowl, whisk the cornmeal, flour, sugar, baking powder and 1/2 tsp salt. In a second bowl, whisk the milk, egg and melted butter. Pour the wet mixture into the dry and stir just until combined; a few lumps are fine.

7Spoon the batter over the filling in dollops and spread gently to the edges. Scatter the remaining 1/2 cup cheddar on top.

8Bake 22 to 26 minutes, until the topping is deep golden, the edges are bubbling, and a thermometer inserted into the thickest part reads 160°F.

9Rest for 10 minutes so the filling sets. Top with green onions and cilantro, then scoop out wedges to serve.