Tamale Pie with Black Bean and Corn Salsa

Tamale Pie with Black Bean and Corn Salsa

A cornbread-topped beef and chile bake, finished with a bright, chunky black bean and corn salsa.

Total 1 hr 15 min Makes 8 servings Calories 435/serving

Dietary

Nut free, Halal

Allergens

Dairy, Eggs, Wheat, Red meat

This tamale pie layers a cumin-spiced ground beef and chile filling under a golden cornbread crust, baked until set and lightly crisp on top. A fresh black bean and corn salsa spooned over each slice adds crunch and acidity to balance the rich, savory filling. It's a hearty one-dish dinner suited to weeknights or casual gatherings.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 1/2 pounds ground beef
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can diced tomatoes with juices (14.5 ounces)
  • 2 tablespoons tomato paste
  • 1 cup yellow cornmeal
  • 1/3 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 3 tablespoons melted butter
  • 1 cup shredded cheddar cheese
  • 1 can black beans, rinsed and drained (15 ounces)
  • 1 cup corn kernels, fresh or frozen and thawed
  • 1/2 cup diced red onion
  • 1/2 cup diced tomato
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Method

  1. Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.

  2. Heat vegetable oil in a 9-inch skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.

  3. Add the garlic and cook until fragrant, about 1 minute.

  4. Add the ground beef, chili powder, cumin, oregano, salt, and black pepper. Cook, breaking up the meat, until browned, about 7 minutes.

  5. Stir in the diced tomatoes and tomato paste. Simmer until the mixture thickens slightly, about 8 minutes. Spread the filling evenly in the prepared baking dish.

  6. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

  7. In a separate bowl, whisk together the milk, egg, and melted butter. Pour into the dry ingredients and stir just until combined.

  8. Fold the shredded cheddar cheese into the cornbread batter, then pour the batter evenly over the meat filling, spreading to the edges of the dish.

  9. Bake until the cornbread topping is golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

  10. While the pie bakes, combine the black beans, corn, red onion, diced tomato, and cilantro in a bowl.

  11. Whisk together the lime juice, olive oil, and salt, then toss with the black bean and corn mixture to make the salsa.

  12. Let the tamale pie rest for 10 minutes before slicing. Serve topped with the black bean and corn salsa.

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    Tamale Pie with Black Bean and Corn Salsa

    This tamale pie layers a cumin-spiced ground beef and chile filling under a golden cornbread crust, baked until set and lightly crisp on top. A fresh black bean and corn salsa spooned over each slice adds crunch and acidity to balance the rich, savory filling. It's a hearty one-dish dinner suited to weeknights or casual gatherings.

    1 hr 15 min 8 servings 435 cal

    Ingredients

    • 1 tablespoon vegetable oil
    • 1 onion, diced
    • 1 red bell pepper, diced
    • 3 cloves garlic, minced
    • 1 1/2 pounds ground beef
    • 2 tablespoons chili powder
    • 1 1/2 teaspoons ground cumin
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 can diced tomatoes with juices (14.5 ounces)
    • 2 tablespoons tomato paste
    • 1 cup yellow cornmeal
    • 1/3 cup all-purpose flour
    • 1 tablespoon sugar
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup milk
    • 1 egg
    • 3 tablespoons melted butter
    • 1 cup shredded cheddar cheese
    • 1 can black beans, rinsed and drained (15 ounces)
    • 1 cup corn kernels, fresh or frozen and thawed
    • 1/2 cup diced red onion
    • 1/2 cup diced tomato
    • 1/4 cup chopped fresh cilantro
    • 2 tablespoons lime juice
    • 1 tablespoon olive oil
    • 1/4 teaspoon salt

    Method

    1. 1

      Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.

    2. 2

      Heat vegetable oil in a 9-inch skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.

    3. 3

      Add the garlic and cook until fragrant, about 1 minute.

    4. 4

      Add the ground beef, chili powder, cumin, oregano, salt, and black pepper. Cook, breaking up the meat, until browned, about 7 minutes.

    5. 5

      Stir in the diced tomatoes and tomato paste. Simmer until the mixture thickens slightly, about 8 minutes. Spread the filling evenly in the prepared baking dish.

    6. 6

      In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

    7. 7

      In a separate bowl, whisk together the milk, egg, and melted butter. Pour into the dry ingredients and stir just until combined.

    8. 8

      Fold the shredded cheddar cheese into the cornbread batter, then pour the batter evenly over the meat filling, spreading to the edges of the dish.

    9. 9

      Bake until the cornbread topping is golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

    10. 10

      While the pie bakes, combine the black beans, corn, red onion, diced tomato, and cilantro in a bowl.

    11. 11

      Whisk together the lime juice, olive oil, and salt, then toss with the black bean and corn mixture to make the salsa.

    12. 12

      Let the tamale pie rest for 10 minutes before slicing. Serve topped with the black bean and corn salsa.