Not-So-Corny Tamale Pie

Dinner, Not Weston

Prep Time: 15 mins Cook Time: 25 mins Servings: Servings: 8 Source:

Ingredients

2 teaspoons vegetable oil, or as needed

1 small onion, chopped

1 ½ pounds ground beef

1 (15 ounce) can pinto beans, rinsed and drained

1 (15 ounce) can black beans, rinsed and drained

½ cup shredded Mexican cheese blend (Optional)

1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

2 (8.5 ounce) packages corn bread mix (such as Jiffy®)

⅔ cup milk

2 eggs

Directions

Preheat oven to 400 degrees F (200 degrees C).

Heat oil in a cast-iron skillet over medium-high heat; saute onion until lightly browned, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Mix pinto beans and black beans into beef mixture.

Sprinkle Mexican cheese blend over beef-bean mixture; stir. Mix diced tomatoes with green chile peppers into beef-bean mixture.

Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over top of beef-bean mixture.

Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 15 to 20 minutes.

Nutrition

Per Serving: 571 calories; protein 28.4g; carbohydrates 58.2g; fat 25g; cholesterol 109.9mg; sodium 1611.4mg. Full Nutrition