Best 8 Black Bean Tamale Pie Recipes

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Are you looking for a hearty and flavorful recipe that combines the classic flavors of Mexican tamales and the convenience of a casserole? Look no further than Black Bean Tamale Pie! This dish combines the rich and smoky flavors of black beans, corn, peppers, and spices, wrapped in a warm and comforting layer of masa harina. Whether you are a seasoned cook or a beginner looking for an easy yet impressive meal, this article will provide you with the ultimate guide to crafting the perfect Black Bean Tamale Pie.

Here are our top 8 tried and tested recipes!

BLACK BEAN AND TAMALE PIE



Black Bean and Tamale Pie image

Make and share this Black Bean and Tamale Pie recipe from Food.com.

Provided by denpan

Categories     Savory Pies

Time 55m

Yield 1 pie, 4-5 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 (15 ounce) can whole corn, drained
1 (15 ounce) can whole black beans, drained
1 (7 ounce) box Jiffy corn muffin mix
1 (15 ounce) can salsa
taco seasoning

Steps:

  • Brown ground beef and drain.
  • In the same pan add drained corn, beans, the salsa and season to taste with the taco seasoning.
  • Let simmer on medium for 10 minutes.
  • Pour into a deep dish pie pan.
  • Spoon muffin mix over the filling covering evenly.
  • Bake at temperature (400 degree) specified on muffin mix until the crust is cooked through.
  • Garnish with Salsa, shredded cheese, sour cream.

Nutrition Facts : Calories 673, Fat 25.1, SaturatedFat 8.7, Cholesterol 78.1, Sodium 1135.5, Carbohydrate 79.3, Fiber 13.7, Sugar 20, Protein 36.5

BLACK BEAN TAMALE PIE



Black Bean Tamale Pie image

One of my picky family's most favorite recipes. It is great for serving a large group if you double or triple the recipe. So easy!

Provided by stephanienichole25

Categories     Savory Pies

Time 45m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 15

3 teaspoons vegetable oil
1 medium onion, chopped
1 green pepper, chopped
1 lb ground turkey
1 (8 ounce) can black beans, drained
1 (8 ounce) can tomato sauce
1 (1 1/4 ounce) package taco seasoning
1 cup cornmeal
2 teaspoons sugar
1/2 teaspoon salt
1/3 cup milk
6 teaspoons vegetable oil
1 egg, slightly beaten
1 cup canned corn or 1 cup frozen corn
4 ounces cheddar cheese, shredded

Steps:

  • In a skillet, saute onions and green pepper in oil.
  • Add ground turkey and continue cooking until turkey is cooked through.
  • Remove from heat and stir in beans, tomato sauce and taco seasoning.
  • In a med bowl, combine cornmeal, sugar and salt.
  • Stir milk, egg and oil into cornmeal mixture until moistened. Then, stir in corn.
  • Grease 9" pie pan and press cornmeal into the bottom and sides.
  • Spoon turkey and bean mixture into crust.
  • Bake at 350° for about 25 minute.
  • Sprinkle with cheese and bake for 3-5 more minute.
  • Remove from oven and let stand 5 minute.

Nutrition Facts : Calories 435.7, Fat 21.8, SaturatedFat 7.3, Cholesterol 116.8, Sodium 613.9, Carbohydrate 36.6, Fiber 5.8, Sugar 5.8, Protein 25.1

BLACK BEAN TAMALE PIE



Black Bean Tamale Pie image

Corn bread 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

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6-8 servings.

Number Of Ingredients 10

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

Steps:

  • 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 : Calories 338 calories, Fat 14g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 691mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein.

NOT-SO-CORNY TAMALE PIE



Not-So-Corny Tamale Pie image

Looking for a tamale pie, but not crazy about all that corn? This dish doesn't have bits of corn, it is a nice meat-and-beans dish.

Provided by KARENINCOLORADO

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 8

Number Of Ingredients 10

2 teaspoons vegetable oil, or as needed
1 small onion, chopped
1 ½ pounds ground beef
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
½ cup shredded Mexican cheese blend
1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
2 (8.5 ounce) packages corn bread mix (such as Jiffy®)
⅔ cup milk
2 eggs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil in a cast-iron skillet over medium-high heat; saute onion until lightly browned, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Mix pinto beans and black beans into beef mixture.
  • Sprinkle Mexican cheese blend over beef-bean mixture; stir. Mix diced tomatoes with green chile peppers into beef-bean mixture.
  • Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over top of beef-bean mixture.
  • Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 15 to 20 minutes.

Nutrition Facts : Calories 571.4 calories, Carbohydrate 58.2 g, Cholesterol 109.9 mg, Fat 25 g, Fiber 6.4 g, Protein 28.4 g, SaturatedFat 9.2 g, Sodium 1611.4 mg, Sugar 7.9 g

TAMALE PIE



Tamale Pie image

Categories     Bean     Beef     Bake     Dinner     Casserole/Gratin     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 31

For chili
4 tablespoons vegetable oil
2 lb boneless beef chuck or rump, cut into 1/2-inch cubes
1 large onion, chopped
2 large fresh jalapeño chiles, seeded if desired and finely chopped
4 garlic cloves, finely chopped
2 teaspoons unsweetened cocoa powder
1 teaspoon salt
3 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne
1 (28-oz) can crushed tomatoes in purée
1 (10-oz) box frozen corn
1 1/2 cups water
1 (15- to 16-oz) can pinto or black beans, rinsed and drained
1 cup chopped pimiento-stuffed green olives
1/3 cup chopped fresh cilantro
For topping
1 cup all-purpose flour
1 cup yellow cornmeal (not coarse)
3 oz coarsely grated sharp Cheddar (3/4 cup)
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro
1 medium fresh jalapeño chile, seeded and finely chopped
3/4 cup milk
3 tablespoons unsalted butter, melted and cooled
1 large egg, lightly beaten

Steps:

  • Make chili:
  • Heat 3 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.
  • Add remaining tablespoon oil to pot and sauté onion and jalapeños over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, cocoa powder, salt, and spices and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours.
  • Remove from heat and stir in beans, olives, cilantro, and salt to taste. Transfer chili to a shallow 3-quart baking dish.
  • Make topping:
  • Preheat oven to 400°F.
  • Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, cilantro, and jalapeño in a large bowl.
  • Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined.
  • Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350°F and bake pie until topping is cooked through, about 30 minutes more.

BLACK BEAN TAMALE BAKE



Black Bean Tamale Bake image

A version of a few of my favorite Mexican-flavored dishes combined and cooked in one skillet.

Provided by Deborah Norris

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 8

Number Of Ingredients 15

2 tablespoons vegetable oil
½ cup chopped onion
½ cup chopped green bell pepper
½ teaspoon salt
½ pound ground chuck
2 cloves garlic, chopped
1 (15 ounce) can black beans, drained
1 (8 ounce) jar pasilla chile cooking sauce (such as Herdez®)
1 cup canned diced tomatoes, drained
2 ½ cups water
½ cup cornmeal
½ teaspoon salt
2 ears corn, kernels cut from cob
1 cup shredded Monterey Jack cheese
1 jalapeno pepper, finely chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in a cast iron skillet until shimmering. Add onion, green pepper, and salt. Cook and stir until soft, about 5 minutes. Add ground chuck and garlic; cook until meat is browned, about 5 minutes. Drain fat if desired. Add beans, chile cooking sauce, and tomatoes. Cook until sauce thickens slightly, about 5 minutes.
  • Bring water to a boil in a medium saucepan. Add cornmeal and salt; cook until thick and creamy, about 2 minutes. Remove from heat. Add corn, Monterey Jack cheese, and jalapeno. Stir well and spread over meat mixture.
  • Bake in the preheated oven until top is golden and filling is bubbling, about 45 minutes. Remove from oven and let stand for 15 minutes before serving.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 25.2 g, Cholesterol 29.5 mg, Fat 12.4 g, Fiber 5.3 g, Protein 13.8 g, SaturatedFat 4.9 g, Sodium 636.6 mg, Sugar 2.4 g

CORNBREAD TAMALE PIE



Cornbread Tamale Pie image

This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef.

Provided by Jennifer Steinhauer

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 18

1 pound ground beef
1 medium onion, finely chopped
1 cup rinsed and drained canned black beans
1 cup corn, drained, canned or frozen (thawed if frozen)
1 cup tomato sauce
1 cup beef or chicken broth
1/2 cup diced green bell pepper, optional
1 tablespoon chile powder
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
3/4 cup cornmeal
1 tablespoon flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 egg
1/3 cup milk
1 tablespoon vegetable oil

Steps:

  • Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
  • In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 14 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 678 milligrams, Sugar 8 grams, TransFat 1 gram

BEEF AND BEAN TAMALE PIE



Beef and Bean Tamale Pie image

Enchiladas meet cornbread in this incredible new flavor-packed skillet dinner. It all starts with a cheesy cornbread base that's infused with enchilada sauce, then layered with seasoned beef and beans, and piled high with fresh toppings.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h45m

Yield 8

Number Of Ingredients 15

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter, melted
1 egg
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 cups shredded Mexican cheese blend (8 oz)
1 lb lean (at least 80%) ground beef
1/2 cup chopped red bell pepper
1/2 cup chopped onion
2 cloves garlic, finely chopped
2/3 cup water
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 can (15 oz) pinto beans, drained, rinsed
1 can (10 oz) Old El Paso™ mild enchilada sauce
Fresh toppings, if desired (chopped tomatoes, cilantro, sour cream, salsa, diced avocado)

Steps:

  • Heat oven to 400°F. Grease bottom and side of 10-inch cast-iron skillet with oil. Heat skillet in oven about 10 minutes or until hot.
  • In medium bowl, stir muffin mix, milk, melted butter and egg just until moistened (batter will be lumpy). Stir in green chiles and 1 cup of the cheese. Spread in hot skillet. Bake 16 to 18 minutes or until light golden brown around edge. Remove from oven; reduce oven temperature to 350°F.
  • Meanwhile, in 10-inch nonstick skillet, cook beef, bell pepper, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is no longer pink; drain. Add water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Add pinto beans; stir until combined.
  • Using the end of a wooden spoon, poke holes in cornbread (about 1 1/2 to 2 inches apart), and pour enchilada sauce over top, spreading sauce to fill holes. Top with beef and bean mixture and remaining 1 cup cheese. Cover with sheet of foil sprayed with cooking spray; bake 25 to 30 minutes or until bubbling around edge and cheese is melted.
  • Cool 10 to 15 minutes before serving. Serve with your favorite fresh toppings.

Nutrition Facts : Calories 400, Carbohydrate 33 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 7 g, TransFat 1/2 g

Tips:

  • To make the tamale pie ahead of time, assemble the casserole and refrigerate it for up to 24 hours before baking.
  • If you don't have time to make your own enchilada sauce, you can use a store-bought variety.
  • To make the tamale pie vegetarian, omit the ground beef and add an extra can of black beans.
  • Serve the tamale pie with your favorite toppings, such as sour cream, guacamole, and salsa.

Conclusion:

Black bean tamale pie is a delicious and easy-to-make casserole that is perfect for a weeknight meal. It is also a great way to use up leftover black beans. With its combination of Mexican flavors and hearty ingredients, this tamale pie is sure to be a hit with your family and friends.

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