Vegetarian Classic Tamale Pie

Total time1 hr 10 min

Prep time20 min

Cook time45 min

A skillet full of black beans, sweet corn, and diced tomatoes simmers with onion, bell pepper, and garlic until it's rich and thick, seasoned with chili powder, cumin, and smoked paprika for that deep, smoky warmth. The whole thing gets topped with a golden cornbread layer studded with melty cheddar, baked right in the same skillet until the edges turn crisp and the center sets tender and moist. It's hearty, satisfying comfort food with a little tex-mex kick in every bite, and it makes a great centerpiece for a vegetarian dinner table. Finish it with a scoop of sour cream and a scatter of fresh cilantro for brightness, then dig in straight from the pan.

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Ingredients

6 servings

For the filling

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz Impossible Foods Ground Beef Meat from Plants - 12 oz Beyond Meat Beyond Beef Plant Based Ground Beef - 16 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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

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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