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Skillet Black Bean and Corn Tamale Pie

skillet black bean and corn tamale pie Entree
Skillet Black Bean and Corn Tamale Pie
  • 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-

Updated June 27, 2019
Old El Paso
Make with
Old El Paso

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

Steps

Hide Images
  • 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.

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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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