Beef and Black Bean Tamale Pie Casserole

A thick beef, bean, and tomato filling bakes beneath a tender cheddar cornmeal crust for a hearty casserole with a mild chile warmth.

90 min

6 servings

Golden cornmeal and cheddar crust covers a beef and black bean casserole with cilantro and lime on the side.

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

Equipment

Large skillet · 9-by-13-inch baking dish · Rimmed sheet pan · Two mixing bowls · Whisk · Wide spatula

Avoid a soggy crust

Reduce the filling until it lightly coats a spoon before adding the cornmeal topping.

Brighten each portion

Offer lime wedges at the table so each serving can be brightened to taste.

Heat and brown

01. Heat oven to 400 F; butter a 9-by-13-inch dish and set it on a rimmed sheet pan to catch drips.

02. Brown the beef in neutral oil, breaking it into small crumbles until no pink remains.

Build the filling

03. Soften onion and bell pepper; add garlic, tomato paste, spices, and 1 tsp salt until fragrant.

04. Add tomatoes, chiles, beans, corn, broth, and remaining salt; simmer uncovered until thick.

Make the topping

05. Whisk cornmeal, flour, sugar, and baking powder so the leavener is evenly distributed.

06. Whisk egg, milk, and melted butter; stir into dry ingredients just until combined, then fold in cheddar.

Assemble and bake

07. Spread filling level in the dish, then gently cover it with the cornmeal-cheddar batter.

08. Bake at 400 F until the center sets and the filling bubbles at the edges; tent if the crust browns too quickly.

Rest and serve

09. Rest until the filling settles and the topping firms enough to cut cleanly.

10. Scatter cilantro over the casserole and serve squares with lime wedges.