Tamale Pie

This recipe was a staple in my home when I was growing up. It’s one that my mom made that could feed all six of us and occasionally have some leftovers for lunch the next day (and it tastes great as leftovers too!). It definitely qualifies as one of her go-to recipes to feed her family on a budget.

The ingredients varied a little bit depending on the picky-ness of us kids at the time. I remember eating it without the black beans (I hated beans as a kid) or occasionally without the corn (my sister hated corn for a while). Currently, I dice the onion and bell pepper very finely so my son doesn’t try to pick them out.

Ingredients:

  • 1 lb ground beef
  • 1 packet of taco seasoning packet (make your own!)
  • 1 white onion, diced
  • 1 red bell pepper, diced
  • 1 can of black beans, drained and rinsed
  • 1 can of corn, drained (or the equivalent amount in frozen corn)
  • 1 9oz can of tomato sauce
  • 1 small box cornbread mix (Marie Callendar’s is my favorite)

Directions:

Preheat the oven to 350° F.

In a saucepan, brown the beef and add the taco seasoning. Remove the beef from the pan and set aside.

In the same pan, sauté the diced onions and bell pepper until they start to become soft. If there wasn’t much oil left over from the beef, you can add a little olive oil.

Add the ground beef, black beans, corn and tomato sauce to the pan. Simmer for a few minutes to make sure everything is really hot and bubbly.

While the meat is simmering, mix the cornbread batter according to the package directions.

Pour the meat mixture into a 13 x 9-inch baking dish. (When I made this and took photos, I cut the recipe in half and used an 8×8 baking dish. Hence the smaller dish.)

Pour the cornbread batter on top of the meat mixture. It’s important to add the batter while the meat mixture is still very hot; it helps the cornbread cook evenly.

Bake until the cornbread is just starting to turn brown on top, approximately 15-20 minutes.

This dish tastes yummy with a dollop of sour cream on top. I remember sprinkling some finely shredded Monterey Jack cheese or fresh salsa when I was a kid. Some queso fresco is delicious on top as well.

So long as I can keep it from being too spicy for my four year old, it’s a huge hit in our house.

Bon appetit!

Tamale Pie

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Ingredients
1 lb ground beef
1 packet of taco seasoning packet
1 white onion, diced
1 red bell pepper, diced
1 can of black beans, drained and rinsed
1 can of corn, drained (or the equivalent amount in frozen corn)
1 9oz can of tomato sauce
1 small box cornbread mix (Marie Callendar’s is my favorite)

Instructions
Preheat the oven to 350° F.
In a saucepan, brown the beef and add the taco seasoning. Remove the beef from the pan and set aside.
In the same pan, sauté the diced onions and bell pepper until they start to become soft. If there wasn’t much oil left over from the beef, you can add a little olive oil.
Add the ground beef, black beans, corn and tomato sauce to the pan. Simmer for a few minutes to make sure everything is really hot and bubbly.
While the meat is simmering, mix the cornbread batter according to the package directions.
Pour the meat mixture into a 13 x 9-inch baking dish.
Pour the cornbread batter on top of the meat mixture. It’s important to add the batter while the meat mixture is still very hot; it helps the cornbread cook evenly.
Bake until the cornbread is just starting to turn brown on top, approximately 15-20 minutes.

Notes
Serve with sour cream. Also tastes great with fresh salsa or pico de gallo and/or some crumbled queso fresco.

Mama Say What?! http://www.mamasaywhat.com/

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