Irresistible Tamale Pie

A delicious and hearty Tamale Pie packed with beef, black beans, and a flavorful cornmeal topping, perfect for families and meal prep.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb ground beef You can substitute turkey or lean beef for a healthier option.
1 medium onion, chopped Adds sweetness and depth; shallots work in a pinch.
2 cloves garlic, minced Fresh garlic enhances flavor; powdered garlic suffices if necessary.
1 can black beans, drained and rinsed Chickpeas are a great alternative for a twist.
1 can corn, drained Frozen corn can also be used; just ensure it’s cooked.
1 can diced tomatoes with green chilies Fresh diced tomatoes can work, but adjust seasoning for freshness.
1 packet taco seasoning Make your own by mixing chili powder, cumin, and paprika.
1 cup cornmeal This is crucial for that tamale topping; no substitutes for this element.
1 cup milk Dairy or plant-based milk can be used based on your dietary preference.
1 cup shredded cheese (cheddar or Mexican blend) Feel free to use dairy-free cheese alternatives.
1 large egg Serves as a binder; ground flaxseed with water can be used as a vegan option.
1 tsp baking powder Ensures the cornmeal topping rises.
to taste salt Always adjust to your preference.
to taste pepper Always adjust to your preference.
Chopped cilantro for garnish (optional) Fresh herbs brighten up the dish; consider parsley or green onion as other options.

Method

Preparation

Preheat the oven to 400°F (200°C) to ensure even baking.
In a large skillet, cook the ground beef, onion, and garlic over medium heat until the meat is browned, approximately 7-10 minutes.
Stir in the black beans, corn, diced tomatoes, and taco seasoning. Cook for another 5 minutes.
In a separate bowl, mix cornmeal, milk, egg, baking powder, salt, and pepper until smooth, about 2-3 minutes.
Pour the meat mixture into a greased baking dish, then spread the cornmeal mixture over the top evenly.
Sprinkle shredded cheese on top, covering the cornmeal layer.
Bake for 25-30 minutes or until golden and set.
Let it cool for a few minutes, then garnish with chopped cilantro and serve warm.

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat individual portions in a microwave or warm in the oven.