Tamale Pie with Cornbread Crust

Seasoned ground beef, black beans, corn, and cheese are topped with a cornbread crust in this easy tamale pie recipe.

Course Main Course

Cuisine Mexican

Keyword tamale pie

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 334kcal

Brown the meat and spices. Preheat the oven to 350°F. In a large skillet over medium-high, cook 1 ½ pounds of ground beef, 1 diced poblano pepper, and 1 small diced yellow onion, breaking the beef into smaller pieces, until browned, about 5 minutes. Add 2 cloves pressed garlic, 2 teaspoons chili powder, and 1 teaspoon kosher salt. Cook for 1 minute until the spices have bloomed and are fragrant.
Add the vegetables and sauce. Stir in 15 ounces drained black beans, half of the corn kernels (6 ounces), and 10 ounces enchilada sauce. Lower heat to medium and simmer for 5 minutes.
Layer the meat mixture with the cheese. Spread the meat in the bottom of a 9 X 13-inch baking dish. Top with half of the shredded cheddar and Monterey Jack cheeses (2 ounces each).
Top with the cornbread mix, more cheese, and bake. In a small bowl, whisk the 8-ounce cornbread mix with the remaining 6 ounces corn kernels, ¼ cup milk, ¼ cup sour cream, and 1 egg, just until moistened. Dollop the cornbread mix over the cheese and spread evenly. Bake for 20 minutes or until the cornbread is golden brown. Top with the rest of the cheese and bake until melted, 2-3 more minutes. Garnish with chopped tomatoes, sour cream, and diced avocados if desired.