Pescatarian Classic Tamale Pie
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Learn more →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
- 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
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy 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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