Description
This flavorful Tamale Pie with Cornbread Crust features a hearty layer of seasoned ground beef, beans, and peppers topped with cheesy cornbread. Perfect for a comforting weeknight dinner, this dish combines the savory taste of southwestern spices with a golden, moist cornbread topping baked to perfection.
Ingredients
Meat and Vegetables
- 1 1/2 pounds 85% lean ground beef
- 1 poblano or anaheim pepper, seeded and diced
- 1 small yellow onion, diced (about 1 1/2 cups)
- 2 cloves garlic, pressed or minced
- 1 jalapeño, sliced (for topping)
Seasonings and Sauces
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 15-ounce can black beans, drained and rinsed
- 1 12-ounce bag frozen corn kernels, thawed and divided
- 1 10-ounce can enchilada sauce
Cheese
- 4 ounces shredded cheddar cheese (divided)
- 4 ounces shredded Monterey Jack cheese (divided)
Cornbread Topping
- 1 8-ounce package cornbread mix
- 1/3 cup milk
- 1/4 cup sour cream
- 1 egg
Optional Garnishes
- Sour cream
- Chopped tomato
- Sliced jalapeño
- Diced avocados
Instructions
- Brown the meat and spices: Preheat the oven to 350°F (175°C). In a large skillet over medium-high heat, cook the ground beef, diced poblano pepper, and diced yellow onion, breaking up the meat until browned, about 5 minutes. Add the minced garlic, chili powder, and kosher salt. Cook for an additional 1 minute until the spices become fragrant.
- Add the vegetables and sauce: Stir in the drained black beans, half of the thawed corn kernels (6 ounces), and enchilada sauce. Reduce the heat to medium and let the mixture simmer for 5 minutes, allowing flavors to meld.
- Layer the meat mixture with cheese: Spread the meat mixture evenly in the bottom of a 9 X 13-inch baking dish. Sprinkle half of the shredded cheddar and Monterey Jack cheeses (2 ounces each) over the meat layer.
- Prepare and add the cornbread topping: In a small bowl, whisk together the cornbread mix, remaining corn kernels (6 ounces), milk, sour cream, and egg just until moistened. Dollop this cornbread mixture over the cheese layer and spread evenly.
- Bake the tamale pie: Bake in the preheated oven for 20 minutes or until the cornbread topping turns golden brown.
- Add remaining cheese and finish baking: Remove the dish from the oven, sprinkle the remaining shredded cheddar and Monterey Jack cheese on top, then bake for an additional 2 to 3 minutes until the cheese is melted.
- Garnish and serve: Serve the tamale pie topped with sour cream, chopped tomatoes, sliced jalapeño, and diced avocados if desired for added freshness and heat.
Notes
- For extra spice, add sliced jalapeños to the meat mixture.
- Use fresh corn kernels if available instead of frozen for better texture.
- For a milder pie, omit the jalapeño garnish or use less chili powder.
- Ground turkey or chicken can be substituted for beef for a leaner version.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern American
