Wow Them Tamale Pie
Get ready to wow your taste buds (and your dinner guests) with this irresistibly flavorful Wow Them Tamale Pie! This hearty, crowd-pleasing casserole layers a zesty ground beef and vegetable filling—seasoned with chili powder, cumin, and paprika—with a golden, cheesy cornbread topping that's baked to perfection. Packed with bold ingredients like black beans, red bell peppers, sweet corn, and a touch of tomato paste for depth, this recipe is a comforting twist on classic tamales without the extra effort. The quick-prep cornbread layer, made from corn muffin mix, adds a hint of sweetness that balances the savory filling beautifully. Ready in just an hour and serving up to six, this tamale pie is perfect for busy weeknights, casual gatherings, or potluck dinners. Garnish with fresh cilantro and a dollop of sour cream for an extra touch of freshness—your family or friends won’t be able to resist coming back for seconds!
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Ingredients
- 1 pound ground beef
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 14.5 ounces (1 can) diced tomatoes
- 2 tablespoons tomato paste
- 15 ounces (1 can, rinsed and drained) black beans
- 1 cup frozen corn kernels
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8.5 ounces (1 box) corn muffin mix
- 0.5 cup milk
- 1 large egg
- 1.5 cups shredded cheddar cheese
- 2 tablespoons (optional, chopped) cilantro
- 0.5 cup (optional, for serving) sour cream
Directions
Step 1
Preheat your oven to 400°F (200°C). Grease a 9x9-inch baking dish or similar-sized casserole dish and set aside.
Step 2
In a large skillet over medium heat, cook the ground beef until fully browned and no longer pink, about 5-7 minutes, breaking it up with a spoon as it cooks. Drain any excess fat.
Step 3
Add the diced onion, red bell pepper, and minced garlic to the skillet. Cook for 3-4 minutes until the vegetables begin to soften.
Step 4
Stir in the diced tomatoes (with their juices), tomato paste, black beans, corn, chili powder, cumin, paprika, salt, and black pepper. Let the mixture simmer for 5 minutes to blend flavors. Remove from heat.
Step 5
Pour the beef and vegetable mixture into the prepared baking dish, spreading it out evenly.
Step 6
In a medium bowl, combine the corn muffin mix, milk, egg, and 1 cup of shredded cheddar cheese. Stir until combined, but do not overmix.
Step 7
Spoon the cornbread batter evenly over the beef mixture in the baking dish, spreading it gently to cover the filling completely.
Step 8
Bake in the preheated oven for 25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center of the cornbread comes out clean.
Step 9
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top of the cornbread layer and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Step 10
Remove the tamale pie from the oven and let it cool for 5-10 minutes before serving.
Step 11
Garnish with chopped cilantro, if desired, and serve with sour cream on the side. Enjoy!
Nutrition Facts
| Serving size | (8236.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7995.3 |
| Total Fat 224.4g | 0% |
| Saturated Fat 88.4g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 790.7mg | 0% |
| Sodium 24496.8mg | 0% |
| Total Carbohydrate 1065.4g | 0% |
| Dietary Fiber 367.8g | 0% |
| Total Sugars 106.7g | |
| Protein 493.3g | 0% |
| Vitamin D 107.4IU | 0% |
| Calcium 4785.8mg | 0% |
| Iron 105.1mg | 0% |
| Potassium 3637.5mg | 0% |
Source of Calories