Name: Not-So-Corny Tamale Pie recipe
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

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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

Preheat oven to 400 degrees F (200 degrees C).
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.
Sprinkle Mexican cheese blend over beef-bean mixture, stir. Mix diced tomatoes with green chile peppers into beef-bean mixture.
Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over top of beef-bean mixture.
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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