Not-So-Corny Tamale Pie

Cornbread is the only corn you'll see in this meat-and-bean version of tamale pie. Bake in a cast-iron skillet for a quick and easy one-dish meal!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 571 Calories

Ingredients

• 2 eggs
• ⅔ cup milk
• 1 small onion, chopped
• 1 ½ pounds ground beef
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 2 teaspoons vegetable oil, or as needed
• 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• ½ cup shredded Mexican cheese blend (Optional)
• 2 (8.5 ounce) packages corn bread mix (such as Jiffy®)

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

Sprinkle Mexican cheese blend over beef-bean mixture; stir. Mix diced tomatoes with green chile peppers into beef-bean mixture.

Step 4

Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over top of beef-bean mixture.

Step 5

Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 15 to 20 minutes.