Not-So-Corny Tamale Pie recipe

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Ingredients

2 teaspoons vegetable oil, or as needed
1 small onion, chopped
1 ½ pounds ground beef
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
½ cup shredded Mexican cheese blend
1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
2 (8.5 ounce) packages corn bread mix (such as Jiffy®)
⅔ cup milk
2 eggs

Nutrition Info

571.4 calories
carbohydrate: 58.2 g
cholesterol: 109.9 mg
fat: 25 g
fiber: 6.4 g
protein: 28.4 g
saturatedFat: 9.2 g
servingSize: -
sodium: 1611.4 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Heat oil in a cast-iron skillet over medium-high heat, saute onion until lightly browned, 5 to 10 minutes. Add ground beef, cook and stir until beef is browned and crumbly, 5 to 10 minutes. Mix pinto beans and black beans into beef mixture.

  3. Sprinkle Mexican cheese blend over beef-bean mixture, stir. Mix diced tomatoes with green chile peppers into beef-bean mixture.

  4. Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over top of beef-bean mixture.

  5. Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 15 to 20 minutes.

Recipe Yield

8 servings

Recipe Note

Looking for a tamale pie, but not crazy about all that corn? This dish doesn't have bits of corn, it is a nice meat-and-beans dish.

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