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Beef and Bean Tamale Pie

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  • Prep 30 min
  • Total 1 hr 45 min
  • Servings 8
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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.
By Betty Crocker Kitchens
Updated Nov 9, 2016
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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)
Make With
Old El Paso

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Black beans may be substituted for pinto beans in this recipe.
  • tip 2
    If you don’t have a cast-iron skillet, substitute another ovenproof skillet with tall sides.

Nutrition

400 Calories, 20g Total Fat, 22g Protein, 33g Total Carbohydrate, 7g Sugars

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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