Ingredients
Method
Preparation
- Preheat your oven to 350°F. Grease a 9x13-inch baking dish and set it aside.
- Warm a large skillet over medium heat. Add the ground beef and chopped onion.
- Cook and stir until the beef is browned and the onion is soft, about 5–7 minutes. Drain off excess fat.
- Stir in the black beans and the diced tomatoes with green chilies.
- Add the chili powder, cumin, garlic powder, salt, and black pepper. Simmer for 4–5 minutes.
Assembly
- In a medium bowl, whisk together the cornmeal, milk, and egg until combined. Let the batter sit for 2–3 minutes.
- Pour half of the cornmeal mixture into the prepared baking dish and spread it out.
- Spoon the beef and bean mixture over the cornmeal layer.
- Pour the remaining cornmeal batter over the beef.
- Sprinkle the shredded cheddar cheese and optional sliced black olives on top.
Baking
- Bake for 30–35 minutes until the top is golden. A toothpick inserted should come out mostly clean.
- Let the tamale pie cool for about 10 minutes before slicing. Garnish with chopped cilantro before serving.
Nutrition
Notes
Cool leftovers to room temperature no longer than two hours, then refrigerate in an airtight container for up to 4 days. Can be frozen for up to 3 months.