Skillet Black Bean and Corn Tamale Pie

Name: Skillet Black Bean and Corn Tamale Pie
Prep time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 medium poblano chile, seeds removed and chopped (2/3 cup chopped); 1 cup chopped onions; 2 cloves garlic, finely chopped; 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained; 1 can (14.5 oz) Muir Glen™ organic tomato sauce; 1 can (15 oz) Progresso™ black beans, drained, rinsed; 1 cup frozen whole kernel sweet corn; 1 package (1 oz) Old El Paso™ original taco seasoning mix; 1 teaspoon chili powder; 1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix; 1/2 cup shredded Cheddar cheese (2 oz); 1/3 cup milk; 2 tablespoons butter, melted; 1 egg

2 Ratings

2 Comments

Kitchen Tested

Prep 30 min
Total 55 min
Servings 6

Howdy, partner! Are you looking for a quick and easy family friendly dinner you can have on the table in less than an hour? This meatless skillet meal is a dish everyone will love, thanks to the hearty black bean and corn tamale filling and savory Cheddar cornbread topping. MORE+ LESS-

By Tablespoon Kitchens

Updated June 27, 2019

Make with

Old El Paso

Ingredients

tablespoon olive oil

medium poblano chile, seeds removed and chopped (2/3 cup chopped)

cup chopped onions

cloves garlic, finely chopped

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

can (14.5 oz) Muir Glen™ organic tomato sauce

can (15 oz) Progresso™ black beans, drained, rinsed

cup frozen whole kernel sweet corn

package (1 oz) Old El Paso™ original taco seasoning mix

teaspoon chili powder

pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix

1/2

cup shredded Cheddar cheese (2 oz)

1/3

cup milk

tablespoons butter, melted

egg

Steps

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1

Heat oven to 375°F. In 10-inch cast-iron skillet, heat oil over medium-high heat. Add poblano chile and onions; cook 5 to 6 minutes, stirring frequently, until vegetables are softened. Add garlic; cook 30 to 60 seconds or until fragrant. Add diced tomatoes, tomato sauce, black beans, frozen corn, taco seasoning mix and chili powder; heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently. Remove from heat.
2

In medium bowl, stir cornbread mix, Cheddar cheese, milk, melted butter and egg just until moistened (batter will be lumpy). Spoon cornbread batter evenly over top.
3

Bake 18 to 20 minutes or until toothpick inserted in center of topping comes out clean. Let stand 5 minutes before serving.

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Expert Tips

We used a standard 10-inch wide, 2-inch high cast-iron skillet for this recipe.
Make sure the filling mixture is piping hot before topping with the cornbread. This will help to ensure the cornbread topping cooks all the way through.
Fresh corn kernels can be substituted for frozen in this recipe.

Nutrition Information

Nutrition Facts

Serving Size: 1 1/3 Cups

Calories: 380
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 50mg; 17%
Sodium: 1270mg; 53%
Potassium: 540mg; 15%
Total Carbohydrate: 56g; 19%
Dietary Fiber 6g 26% Sugars 12g
Protein: 12g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 10%; 10%
Calcium: 15%; 15%
Iron: 20%; 20%

Exchanges:

2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;