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Beef and Bean Tamale Pie

Both flavor and texture are amped up in this recipe. Black beans add a chewy bite and no Mexican dish is complete without that punch of cilantro. Anaheim peppers add an element of flavor but not heat to the dish. Adding a bit of cumin accentuates that smoky note that chili powder imparts. That buttery, cheesy, cornmeal topping knocks this one out of the park! Pre heat oven to 375 degrees. Grease a 9x13 inch pan.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 8 servings

Ingredients

Tamale Pie

  • 1 lb lean ground beef
  • 1 15 oz can Black Beans rinsed and drained
  • 1 Tbsp cooking oil like canola
  • 1 cup chopped onion
  • 2 large Garlic Cloves minced
  • 1 cup chopped Anaheim Pepper about 1 whole pepper
  • 2 14 oz cans diced Tomatoes I used a quart of my home canned tomatoes
  • 1 can Shoe Peg Corn
  • 1/4 cup chopped Cilantro
  • 1 -4 oz can diced green chilies
  • 2 tsp salt
  • 2 tsp Chili Powder
  • 1/4 tsp ground black pepper
  • 1/2 cup Black Olives sliced in half
  • 1/2 cup Yellow Cornmeal
  • 1 cup water

Cheesy corn bread topping

  • 1-1/2 cups Whole Milk
  • 1 tsp salt
  • 2 Tbsp butter
  • 1/2 cup Yellow Cornmeal
  • 1 cup Shredded Cheddar Cheese
  • 2 large eggs lightly beaten
  • Cilantro for serving
  • Sour Cream for serving

Instructions

  • Prep the onion, olives, peppers and garlic.
  • In a LARGE 12 inch skillet, brown the ground beef with the onion, Anaheim pepper, green chilies and garlic. Pour off any extra fat. If using lean ground beef there should not be much, if any extra fat.
  • That's looking just like we want it!
  • Stir in the tomatoes, corn and black olives along with the salt, pepper, chili powder, cilantro and cumin. Simmer for 5-10 minutes while you are cleaning up, etc.
  • Stir the first 1/2 cup cornmeal into 1 cup of water. Add this to the ground beef mixture and stir in well. Cover and cook over low heat for about 10 minutes. Looking good!
  • Spoon the beef and bean mixture into the prepared 9x13 inch pan. Or, in my case, 2 smaller pans. Use whatever works for you.
  • In a medium size sauce pan, combine the milk with the 1 tsp salt and the butter. Heat until hot but not boiling. Gradually stir in 1/2 cup yellow cornmeal.
  • Cook and stir until thickened, anywhere from 2-4 minutes.
  • Remove from heat and quickly stir in the cheese and the beaten eggs. Stir and stir and stir until well incorporated.
  • Pour and spread the cornmeal topping over the bean and beef mixture. Bake at 375 degrees for 25 minutes or until the cornmeal is golden brown.
  • Cut into squares and serve with Sour Cream and fresh chopped Cilantro.
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