Citric Acid Free Classic Tamale Pie

Total time1 hr 10 min

Prep time20 min

Cook time45 min

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Ingredients

6 servings

For the filling

1 lb ground beef (80/20)
1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
3 cloves garlic, minced
2 tbsp chili powder
McCormick Chili Powder - 2.5 Oz McCormick Dark Chili Powder - 7.5 Oz McCormick Gourmet Organic Chili Powder - 1.75 Oz Morton & Bassett Chili Powder - 1.9 Oz Simply Organic Organic Chili Powder, 2.89 oz
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1 tsp ground cumin
½ tsp smoked paprika
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 can (14.5 oz) diced tomatoes, with juices
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels

For the cornbread topping

1 cup yellow cornmeal
½ cup all-purpose flour
1 tbsp granulated sugar
1 ½ tsp baking powder
½ tsp salt
¾ cup whole milk
1 large egg
3 tbsp unsalted butter, melted
½ cup shredded cheddar cheese

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
sour cream, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place a 12-inch oven-safe skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
2
Reduce the heat to medium. Add the onion and bell pepper to the skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

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