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Black Bean Tamale Pie Recipe

Black Bean Tamale Pie Recipe photo by Taste of Home

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A packaged corn-bread mix speeds the preparation of this Southwestern entree with beef and black beans. “My husband really likes it, and guests seem to enjoy this unique Mexican dish,” says Laura Morris of St. Joseph, Missouri. TIP: For a change of pace, try topping it with lettuce, guacamole or extra salsa.

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Black Bean Tamale Pie Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6-8 Servings

20 20 40

Ingredients

1/2 pound ground beef
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With Johnsonville Italian Sausage.
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1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 package (8-1/2 ounces) corn bread/muffin mix
1/4 cup milk
1 egg
2 cups (8 ounces) shredded cheddar cheese, divided
Sour cream and sliced ripe olives, optional

Directions

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside.
In a large bowl, combine the muffin mix, milk, egg and 1 cup cheese. Pour into a greased 9-in. pie plate. Bake at 375° for 5-6 minutes.
Spoon beef mixture over crust, leaving a 1/2-in. edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Serve with sour cream and olives if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 338 calories, 14 g fat (8 g saturated fat), 78 mg cholesterol, 691 mg sodium, 33 g carbohydrate, 4 g fiber, 17 g protein.

Originally published as Black Bean Tamale Pie in Quick Cooking September/October 2005, p44

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Black Bean Tamale Pie

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Reviewed on Jul. 15, 2012 by CindyWhiteis

This was so delicious. I added a can of corn that I drained and rinsed. There is a lot of topping so I could not leave the 1/2 inch edge like it says. That did not make a difference. Will definitely make again!!

Reviewed on Sep. 11, 2011 by patshappymom

Excellent recipe! Easy to make and delicious! Both my husband and my son loved it! I will definitely make this again, in fact I will make 2- 1 to eat and 1 to freeze!