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.

Gallery

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

    Advertisement
  • 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.

Cook's Note:

Bake the pie in a 2-quart baking dish or 9x13-inch baking dish if you don't have a cast-iron skillet.

Nutrition Facts

571 calories; protein 28.4g 57% DV; carbohydrates 58.2g 19% DV; fat 25g 38% DV; cholesterol 109.9mg 37% DV; sodium 1611.4mg 65% DV. Full Nutrition

Reviews (8)

Read More Reviews
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/19/2014
This was a great base recipe. A friend of mine made something very similar with ground italian sausage instead of ground beef. The spiciness was great. I also add in some salsa and more chillies and spices to add flavor. I think i used cayanne pepper and chili powder. After it's baked the the corn bread topping is slightly golden brown, top with sour cream! Read More
(4)
Rating: 4 stars
05/17/2014
I changed an awful lot--late and I didn't have everything. It's a long way to the store. So, after that - it was great, and fast! I used refried beans in place of both cans of beans having neither. No peppers in the tomatoes either - I'm deathly allergic to them (hubby puts his in on the side). I upped the cheese layer and made a standard batch of cornbread instead of mix (don't use mixes). Cut down to four servings (for two) had enough for a rerun for lunch. We really like it and hubby said "save it!" Read More
(3)
Rating: 5 stars
08/12/2015
This is a great recipe. Fire roasted diced tomatoes are great in it as well. Read More
(1)
Advertisement
Rating: 5 stars
05/31/2016
I often forget that it calls for pinto beans so we get it with extra black beans (I love that part family hates it). Really good either way. SUPER EASY recipe! Read More
Rating: 5 stars
06/12/2020
Delicious. I did add additional cheese, kidney beans, black olives and used a different cornbread mix plus seasoning. this was very easy to make and is a keeper for sure. Read More
Rating: 4 stars
08/29/2016
This is a great recipe. It's really versatile. You can use tons of add ins even in the cornbread mix. I definitely recommend adding in the cheese! Read More
Advertisement
Rating: 5 stars
01/21/2020
Can't rate it be cause i haven't made it yet but would be 5 star i am sure. Read More
Rating: 5 stars
10/16/2020
Use a big cast iron pan! Didn't have black beans so used a can of chili beans and one of small red beans. Added a bit of taco seasoning. BIG dome of cornbread - if using a smaller skillet, stick with 1 box. Hubby drizzled queso on his. A keeper! Read More