Tamale Pie with Cornbread Crust

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Tex-mex · 75 min · Beef · high-protein

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Ingredients

• 1/2 lb ground beef, 85% lean
• 1 yellow onion
• 1 poblano pepper
• 1 garlic cloves
• 1 14 oz can fire-roasted diced tomatoes
• 1 15 oz can black beans, drained
• 1/2 cup frozen corn
• 3/4 tbsp chili powder
• 3/4 tsp ground cumin
• 1/4 cup cornmeal
• 1/4 cup all-purpose flour
• 3/4 tsp baking powder
• 1/4 cup buttermilk
• 1 egg
• 2 oz shredded sharp cheddar
• 1 1/4 tbsp melted butter

Method (tap to check — screen stays awake)

1. Heat the oven to 400F. Brown the beef in a 12-inch oven-safe skillet over medium-high 7 minutes, breaking it up, until no pink remains and it reads 160F.
2. Add the diced onion and poblano and cook 5 minutes, then the garlic, chili powder and cumin, and cook 1 minute more until fragrant.
3. Stir in the tomatoes, beans, corn and 1 tsp salt. Simmer 8 minutes until the filling is thick enough that a spoon leaves a trail. Scatter half the cheddar over the surface.
4. Whisk the cornmeal, flour, baking powder and 1/2 tsp salt in a bowl. In a second bowl whisk the buttermilk, egg and melted butter, then fold the wet into the dry until just combined — a few lumps are correct.
5. Spread the batter over the filling to the edges of the pan and top with the remaining cheddar.
6. Bake 25 to 30 minutes until the crust is golden and a skewer in the center of the cornbread comes out clean. Rest 10 minutes so the filling sets before cutting.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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