Beef and Bean Tamale Pie with Cornbread Topping

• 1 lb ground beef
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (4 oz) green chilies
• 2 tbsp tomato paste
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1/4 cup sugar
• 1 tsp baking powder

Steps

1. 1 Preheat oven to 375°F.
2. 2 Brown ground beef in a large skillet, drain fat.
3. 3 Add onion, bell pepper, and garlic to the skillet; cook until softened.
4. 4 Stir in kidney beans, diced tomatoes, green chilies, tomato paste, cumin, chili powder, paprika, salt, and pepper; simmer for 10 minutes.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 In a bowl, whisk together cornmeal, flour, milk, sugar, baking powder, and a pinch of salt to form a batter.
7. 7 Pour batter over the beef mixture.
8. 8 Bake for 30-35 minutes, until the cornbread is golden and set.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• 9x13 inch baking dish
• Whisk

Variations

• Substitute ground turkey for beef for a leaner option.
• Add black beans for extra texture and protein.

Substitutions

• Use almond milk for a dairy-free option.
• Replace all-purpose flour with whole wheat flour for a heartier texture.

Pairings

• Pairs well with Mexican rice or a tangy coleslaw.

Nutrition

Tips

• Customize spice levels by adjusting the amount of chilies and chili powder.
• Top with shredded cheese during the last 5 minutes of baking for extra flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered with foil at 350°F for 30 minutes, then remove foil and bake another 10 minutes.

Serving Suggestions

• Serve with a side of avocado slices or a fresh green salad.

FAQ