Skillet Tamale Pie with Beef and Beans
Tamale pie is a Tex-Mex casserole with a savory filling and a cornmeal or cornbread topping. For this version, cook beef, beans, and tomatoes until thick, cover with cheddar and cornbread batter, then bake at 375°F for 25–30 minutes. Rest 10 minutes before serving.
Equipment
- deep 12-inch oven-safe skillet or 9×13-inch baking dish, mixing bowls
Ingredients
- 1 tablespoon neutral oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 pound (454 g) lean ground beef
- 2 garlic cloves, minced
- 2 teaspoons mild chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon ground coriander
- ½ teaspoon fine salt, divided
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
- 1 (15-ounce) can black beans, drained and rinsed
- ½ cup (56 g) shredded sharp cheddar
- 1 cup (140 g) fine yellow cornmeal
- ¾ cup (90 g) all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ¾ cup (180 ml) whole milk
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons chopped cilantro, for serving
Instructions
- Heat the oven to 375°F (190°C). Use a deep 12-inch oven-safe skillet rated for that temperature. If your skillet is not oven-safe, lightly grease a 9×13-inch baking dish for the baking step.
- Warm the oil over medium heat. Add the onion and bell pepper and cook for 5 minutes. Add the beef and break it into small pieces; cook for 6–8 minutes, until browned and the meat reaches 160°F. Drain excess fat if needed.
- Stir in the garlic, chili powder, cumin, coriander, ¼ teaspoon of the salt, and tomato paste. Cook for 1 minute. Add the tomatoes and beans; simmer for 5 minutes until the filling is thick with no pool of liquid at the edges. Taste and adjust seasoning.
- In a bowl, whisk the cornmeal, flour, sugar, baking powder, and remaining ¼ teaspoon salt. In another bowl, whisk the milk, egg, and melted butter. Fold wet into dry just until combined.
- Take the skillet off the heat, or transfer the hot filling to the prepared baking dish. Scatter cheddar over the filling. Spoon small dollops of cornbread batter across the surface and gently join them with a spatula. Bake for 25–30 minutes, until golden and a skewer inserted into the cornbread layer comes out without wet batter.
- Rest for 10 minutes so the filling settles. Sprinkle the cilantro over the top and divide into 6 generous portions. The skillet handle will stay hot; keep an oven mitt on it.
Notes
Estimated nutrition: about 510 calories per serving (⅙ of the recipe), excluding optional toppings and sides. Brands and portions vary.
See the storage and reheating guidance in the article above.