Past Recipes
Tamale Pie

Tamale Pie with Cornbread Crust

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Chef Andrea is all about the convenience and ease of a casserole, with one particular requirement: layers of flavors and a variety of textures, to keep every bite interesting. In this Popular Recipe, she drew inspiration from Southwestern tamale pie, which layers seasoned beef, Cheddar and Monterey Jack cheeses, and the masa (or corn) dough of a traditional Mexican tamale. For a twist, the trickier tamale crust is replaced with crisp, golden, cheesy cornbread.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Andrea

By Chef Andrea

  • Calories 920
  • Protein 54g
  • Total Carb 60g
  • Total Fat 51g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • black beans
    • 1 can
    • black beans
  • diced tomatoes
    • 1 can
    • diced tomatoes
  • scallions
    • 2
    • scallions
  • ground beef
    • 12 ounces
    • ground beef
  • ancho chile powder
    • 3/4 teaspoon
    • ancho chile powder
  • ground cumin
    • 3/4 teaspoon
    • ground cumin
  • unsalted butter
    • 2 packets
    • unsalted butter
  • milk
    • 1 container
    • milk
  • cornmeal
    • 1/4 cup
    • cornmeal
  • flour
    • 1/4 cup
    • flour
  • sugar
    • 1 teaspoon
    • sugar
  • baking powder
    • 1/2 teaspoon
    • baking powder
  • shredded Cheddar cheese
    • 1 ounce
    • shredded Cheddar cheese
  • shredded Monterey Jack cheese
    • 1 ounce
    • shredded Monterey Jack cheese
  • aluminum tin
    • 1
    • aluminum tin

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 10" medium high-sided pan
  • baking sheet (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Drain and rinse black beans. Drain diced tomatoes, discarding juices, and place in a medium bowl. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Separate 1 egg, placing yolk in a small bowl and discarding white. Reshape aluminum tin if bent.

  2. Brown beef

    Brown beef

    Pat beef dry with paper towel. Heat 1 teaspoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add beef and season with ½ teaspoon salt and pepper as desired. Cook, breaking up, until browned, 3-5 minutes. Using a slotted spoon, transfer beef to bowl with tomatoes and set aside. Discard excess fat from pan, then wipe clean for the next step.

  3. Sauté aromatics

    Sauté aromatics

    Heat 1 tablespoon olive oil in pan from beef over medium heat. When oil is shimmering, add spice mix and scallion whites and light greens. Sauté, stirring, until softened and fragrant, 3-4 minutes. Add beef-tomato mixture to pan. Cook, stirring, until sauce has thickened, 2-3 minutes more. Remove pan from heat.

  4. Make cornbread batter

    Make cornbread batter

    While sauce cooks, place butter in a medium heatproof bowl and microwave in 30-second intervals until completely melted. Add ¼ cup milk (save remainder for your morning coffee) and egg yolk and whisk to combine with butter. Add cornmeal, flour, sugar, baking powder, half of Cheddar, half of Monterey Jack, and ¼ teaspoon salt. Whisk until cornbread batter comes together, then set aside until tamale pie is ready to assemble.

  5. Assemble tamale pie

    Assemble tamale pie

    Once sauce has thickened, season with ¼ teaspoon salt and pepper as desired. Stir in 1 cup black beans, remaining Cheddar, and remaining Monterey Jack, then transfer to tin, spreading evenly. Dollop over cornbread batter, then gently spread in an even layer with the back of a spoon or rubber spatula. Save remaining beans for another use (we love adding them to a stew or chili!).

  6. Bake and plate tamale pie

    Bake and plate tamale pie

    Transfer tamale pie to oven (if desired, place tin on a baking sheet to stabilize it in the oven) and bake until cornbread crust is brown and center is set, 12-14 minutes (this is a great time to catch up on dishes!). Set aside to cool slightly, 5-10 minutes. Divide between serving plates, garnish with scallion dark greens, and dig in!

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