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 packet (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

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Prep 30 min
Total 55 min
Servings 6

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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.

by: Tablespoon Kitchens

Updated Jun 27, 2019

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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 packet (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

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

tip 1
We used a standard 10-inch wide, 2-inch high cast-iron skillet for this recipe.
tip 2
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.
tip 3
Fresh corn kernels can be substituted for frozen in this recipe.

Nutrition Information

380 Calories, 12g Total Fat, 12g Protein, 56g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 1/3 Cups

Calories: 380

Calories from Fat: 110

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

*Percent Daily Values are based on a 2,000 calorie diet.