Target: 6 × 4 inches · landscape

Beef and Black Bean Tamale Pie Casserole

90 min · 6 servings

Ingredients

□ 1 lb 85% lean ground beef

□ 1 tbsp neutral oil

□ 1 medium yellow onion, diced

□ 1 medium red bell pepper, diced

□ 2 garlic cloves, minced

□ 1 tbsp tomato paste

□ 1 tsp chili powder

□ 1 tsp ground cumin

□ 1/2 tsp smoked paprika

□ 1 1/2 tsp kosher salt, divided

□ 1 (14.5 oz) can diced tomatoes

□ 1 (4 oz) can mild diced green chiles, drained

□ 1 (15 oz) can black beans, drained and rinsed

□ 1 cup frozen corn kernels, thawed

□ 1 cup low-sodium beef broth

□ 1 cup yellow cornmeal

□ 1 cup all-purpose flour

□ 1 tbsp granulated sugar

□ 2 tsp baking powder

□ 1 large egg

□ 1 cup whole milk

□ 4 tbsp unsalted butter, melted

□ 1 cup sharp cheddar cheese, freshly grated

□ 1 lime, cut into wedges

□ 2 tbsp chopped fresh cilantro

1. Heat oven to 400 F and butter a 9-by-13-inch dish. Brown the ground beef in neutral oil until no pink remains.

2. Soften onion and pepper; add garlic, paste, spices, and salt. Stir in tomatoes, chiles, beans, corn, and broth; simmer until thick.

3. Whisk the cornmeal topping's dry ingredients. Combine egg, milk, and butter, then fold the wet mixture and cheddar into the dry ingredients.

4. Spread filling in the dish, cover with batter, and bake at 400 F until the top sets and filling bubbles at the edges.

5. Rest until the filling settles. Add cilantro and serve squares with lime wedges.

Cook’s note: Simmer the filling until thick before adding the topping so the crust stays tender, not soggy.