Cornbread 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
Black Bean Tamale Pie
Can you freeze Black Bean Tamale Pie?
Cool leftovers. Wrap individual pieces tightly in foil and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place foil-wrapped pieces on a baking sheet. Bake at 350 for 20-25 minutes or until heated through.
Black Bean Tamale Pie
Prep Time
20 min
Cook Time
20 min
Yield
8 servings
Ingredients
- 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) cornbread/muffin mix
- 1/4 cup whole milk
- 1 large egg
- 2 cups 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.
Nutrition Facts
1 piece: 338 calories, 14g fat (8g saturated fat), 78mg cholesterol, 691mg sodium, 33g carbohydrate (9g sugars, 4g fiber), 17g protein.
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