Black Bean Tamale Pie Recipe
Black Bean Tamale Pie Recipe photo by Taste of Home

Black Bean Tamale Pie Recipe

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4.5 14 19
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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. For a change of pace, try topping it with lettuce, guacamole or extra salsa. —Laura Morris, St. Joseph, Missouri
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6-8 servings


  • 1/2 pound ground beef
  • 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

Nutritional Facts

1 piece: 338 calories, 14g fat (8g saturated fat), 78mg cholesterol, 691mg sodium, 33g carbohydrate (9g sugars, 4g fiber), 17g protein


  1. 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.
  2. 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.
  3. 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.
Originally published as Black Bean Tamale Pie in Quick Cooking September/October 2005, p44

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Reviewed Dec. 14, 2014

"I used the ground beef, didn't change a thing on the recipe and it was so good!!!!!!!"

Reviewed Jun. 21, 2014

"Family favorite."

Reviewed Mar. 16, 2014

"I added taco seasoning to the ground beef, as well. My pie pan overflowed in the oven, but I think I just used too small of a pan. Oh, well - it still tasted delicious!"

Reviewed Mar. 16, 2014


Reviewed Nov. 14, 2013

"Loved this... I made it with Boca crumbles instead of ground beef for a yummy vegetarian dish. I'll make it again with ground beef, though, when my vegetarian son isn't home. I also added a half-can of corn. I used a 9.5 inch pie plate and there was almost enough filling for a second pie!"

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