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Beef and Bean Tamale Pie

Beef and Bean Tamale Pie
  • Prep 30 min
  • Total 1 hr 45 min
  • Servings 8
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.
Updated November 9, 2016
Make With
Make With
Old El Paso

Ingredients

  • 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

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Cool 10 to 15 minutes before serving. Serve with your favorite fresh toppings.

  • Black beans may be substituted for pinto beans in this recipe.
  • If you don’t have a cast-iron skillet, substitute another ovenproof skillet with tall sides.

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
10g
50%
Trans Fat
1/2g
Cholesterol
95mg
31%
Sodium
840mg
35%
Potassium
310mg
9%
Total Carbohydrate
33g
11%
Dietary Fiber
2g
9%
Sugars
7g
Protein
22g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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