Black Bean Tamale Pie
A hearty, flavorful black bean tamale pie with spicy jalapenos, melted cheese, and seasoned beef, perfect for comforting family dinners or entertaining guests.
Ingredients
- 1/2 lb ground beef, turkey, or chicken ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped green bell pepper
- 1 (15 oz) can black beans, drained ⓘ
- 1 cup salsa ⓘ
- 2 tablespoons chopped jalapeno peppers ⓘ
- 1 (8 1/2 oz) package corn muffin mix ⓘ
- 2 cups shredded Cheddar or Pepper Jack cheese, divided ⓘ
- 1/4 cup milk ⓘ
- 1 egg ⓘ
- ripe olives (optional) ⓘ
- additional salsa (optional) ⓘ
- sour cream (optional) ⓘ
- 2 pounds round steak, cubed ⓘ
- 3 beef bouillon cubes ⓘ
- 2 tablespoons cooking oil ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 bay leaf ⓘ
- 3 cloves ⓘ
- 1/8 teaspoon garlic powder ⓘ
- dash of cayenne pepper ⓘ
Instructions
- In a large skillet, heat 2 tablespoons of cooking oil over medium heat.
- Add ground meat (beef, turkey, or chicken) and cook until browned, about 5-7 minutes.
- Stir in chopped onion, chopped green bell pepper, and cook until vegetables are tender, about 5 minutes.
- Add the bay leaf, cloves, garlic powder, salt, pepper, and a dash of cayenne pepper; cook for 1 minute.
- Stir in drained black beans and salsa; simmer for 10 minutes to blend flavors.
- Preheat oven to 375°F (190°C).
- Prepare the corn muffin batter: in a mixing bowl, combine the corn muffin mix, milk, and egg; stir until smooth.
- Remove bay leaf and cloves from the meat mixture.
- Spread the meat mixture evenly in a greased 9-inch pie dish or baking dish.
- Pour the corn muffin batter over the meat mixture, spreading evenly.
- Sprinkle divided shredded cheese and chopped jalapenos on top.
- Bake for 25-30 minutes until the topping is golden brown and cooked through.
- Optional: Garnish with sliced ripe olives, additional salsa, and serve with sour cream.
Tips & Substitutions
For a vegetarian version, substitute ground meat with additional black beans or lentils and use vegetable broth instead of beef bouillon. You can also enhance the flavor by adding spices like cumin or smoked paprika. If you prefer a spicier kick, increase the amount of jalapenos or cayenne pepper. This dish is perfect for gatherings, just like the Super Bowl Taco Dip.
Serving Suggestions
Serve the Black Bean Tamale Pie with a side of fresh salad or tortilla chips for a crunchy contrast. It pairs beautifully with sour cream and additional salsa for dipping. For a crowd-pleasing touch, consider making a batch of Hot Frijole Dip to serve alongside. Garnish with cilantro or avocado for added freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean Tamale Pie contains roughly 1679 calories, with 42g protein, 311g carbohydrates, and 45g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (264% of the Daily Value), and iron (125% of the Daily Value). Note that it is relatively high in sodium, at 1366mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely! While Cheddar and Pepper Jack are great choices, feel free to swap in Monterey Jack, Cotija, or even a dairy-free cheese alternative if you're looking for a vegan option. Just keep in mind that the flavor and meltability may vary.
How can I make this dish gluten-free?
To make Black Bean Tamale Pie gluten-free, use a certified gluten-free corn muffin mix. Ensure that all other ingredients, including the salsa and any canned products, are gluten-free as well. This way, you can enjoy the dish without any concerns.
Can I prepare this dish ahead of time?
Yes, you can prepare the meat mixture and corn muffin batter a day in advance. Store them separately in the refrigerator. When ready to bake, combine them in the dish and bake as directed. This is a great time-saver for busy weeknights or gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).