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Tamale Pie with Cheddar Cornbread Topping Recipe

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4.3 from 6 reviews

This Tamale Pie is a hearty and flavorful Mexican-inspired dish featuring a savory ground beef and black bean filling topped with cheesy jalapeno cornbread. Perfectly baked to golden perfection and finished under the broiler for a melty cheese topping, this meal combines comforting textures with vibrant spices for a satisfying family dinner in just 35 minutes.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Ground Beef Mixture

  • 1 lb ground beef
  • 1 cup diced onions
  • 1 1.25 oz chili mix or taco mix (or 1/2 cup enchilada mix)
  • 1 6 oz can tomato paste
  • 2 tsp onion powder
  • 1/4 tsp garlic powder
  • 2 tsp chili powder
  • 2 tsp coriander powder
  • 1 tbsp cumin
  • 1 tsp dry parsley
  • 15 oz can drained black beans, divided
  • 2 cups water (omit if using enchilada sauce)
  • Salt and pepper to taste

Cheddar Cornbread Topping

  • 1/2 box Jiffy corn muffin mix
  • 1 cup milk
  • 1 egg, beaten
  • 1/4 cup finely diced jalapeno (save thin slices for garnish)
  • 1 cup shredded cheddar cheese
  • 1/2 tsp sugar (optional)
  • 2 tbsp melted butter, cooled

Garnishes

  • Additional shredded cheese
  • Thinly sliced jalapeno
  • Cilantro
  • Sour cream
  • Extra black beans

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the tamale pie.
  2. Prepare Cornbread Mixture: In a bowl, combine the Jiffy mix, cooled melted butter, shredded cheese, beaten egg, finely diced jalapeno, milk, salt, and optional sugar. Stir well and set aside.
  3. Cook Ground Beef and Onions: Dice the onions (or pulse in a food processor). In a hot skillet over medium-high heat, cook the ground beef and onions until the beef is thoroughly cooked.
  4. Drain Fat and Season: Remove the skillet from heat and drain most of the fat, leaving about 2-3 tablespoons for flavor. Add all the dry seasonings, chili or taco seasoning, tomato paste, and water (omit water if using enchilada sauce). Mix thoroughly.
  5. Add Beans and Cheese: Stir in the shredded cheese and drained black beans into the beef mixture until combined.
  6. Assemble in Skillet: Pour the cornbread batter evenly over the beef mixture in the skillet. Cover the skillet with foil.
  7. Bake: Place the covered skillet in the preheated oven and bake for 20-25 minutes until the cornbread is cooked through.
  8. Broil Cheese: Remove the foil, sprinkle additional shredded cheese over the top of the cornbread, set the oven to broil, and return the skillet to the oven. Broil for 3-5 minutes until the cheese melts and bubbles, watching closely to prevent burning.
  9. Garnish and Serve: Remove from oven and garnish with cilantro, thinly sliced jalapeno, extra black beans, and after cooling for 10 minutes, top with sour cream. Serve warm and enjoy!

Notes

  • Leaving a small amount of fat in the skillet adds flavor to the dish.
  • If using enchilada sauce instead of chili or taco mix, do not add water to the beef mixture.
  • You can use a food processor to dice onions quickly.
  • Watch the broiler carefully as cheese can burn quickly.
  • Letting the dish cool for 10 minutes before serving helps it set and improves texture.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Beef
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://dishiary.com/tamale-pie-with-cheddar-cornbread-topping-recipe/