Easy Tamale Pie
Your family will fall in love with this simple dinner recipe! Easy beef tamale pie is a Mexican-inspired casserole recipe with ground beef, beans, and veggies with a cheesy cornbread baked on top.
Servings: 10
Calories: 533kcal
Ingredients
For the filling:
- 2 pounds lean ground beef
- 2 cups diced poblano peppers (3 peppers)
- ½ cup chopped onion
- 1 teaspoon minced garlic
- 2 cans diced tomatoes and jalapenos (10 ounces each) (Rotel brand)
- 15 oucnes black beans (drained and rinsed)
- 1 tablespoon taco seasoning
- 1 teaspoon salt
- 15.25 ounces whole kernel corn (drained)
- 1 cup shredded monterey jack cheese
- 1 cup shredded sharp cheddar cheese
For the cornbread:
- 2 boxes dry corn muffin mix 8.5 ounces each
- 2 large eggs
- ⅔ cup 2% milk
- 1 cup shredded monterey jack cheese
- 1 cup shredded sharp cheddar cheese
Toppings:
- Sour Cream
- Pico de Gallo
Instructions
Make the filling:
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 baking pan with nonstick cooking spray or grease with butter.
- Place the ground beef in a skillet over medium high heat. Add the peppers and onion. Stir and crumble to brown the meat. Drain off any fat. 2 pounds lean ground beef, 2 cups diced poblano peppers, ½ cup chopped onion
- Add the garlic, tomatoes, black beans, taco seasoning and salt. Mix well and heat through. 1 teaspoon minced garlic, 2 cans diced tomatoes and jalapenos (10 ounces each), 15 oucnes black beans, 1 tablespoon taco seasoning, 1 teaspoon salt
- Spread the corn in the bottom of the prepared pan. Spread the beef mixture overtop the corn. Sprinkle 1 cup each of cheddar and monterey jack cheeses overtop the beef. 15.25 ounces whole kernel corn, 1 cup shredded monterey jack cheese, 1 cup shredded sharp cheddar cheese
Make the cornbread:
- In a large bowl, combine the dry muffin mix, eggs and milk. Mix well. 2 boxes dry corn muffin mix, 2 large eggs, ⅔ cup 2% milk
- Fold in the other cup each of cheddar and monterey jack cheeses. 1 cup shredded monterey jack cheese, 1 cup shredded sharp cheddar cheese
- Dollop the cornbread mix on top of the casserole. Spread the cornbread batter over the top, keeping within ½” of the edge of the glass pan. Bake the casserole for 40 minutes.
- Serve with fresh cilantro, sour cream and pico de gallo if desired.
Video
Notes
Store any leftovers in an airtight container in the refrigerator.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 10, with 1 serving being 1/10 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 533kcal | Carbohydrates: 33g | Protein: 35g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 956mg | Potassium: 630mg | Fiber: 4g | Sugar: 11g | Vitamin A: 724IU | Vitamin C: 31mg | Calcium: 405mg | Iron: 4mg