Skillet Black Bean and Corn Tamale Pie
Howdy, partner! Are you looking for a quick and easy family friendly dinner you can have on the table in less than an hour? This meatless skillet meal is a dish everyone will love, thanks to the hearty black bean and corn tamale filling and savory Cheddar cornbread topping.MORE+LESS-
medium poblano chile, seeds removed and chopped (2/3 cup chopped)
cloves garlic, finely chopped
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
can (14.5 oz) Muir Glen™ organic tomato sauce
can (15 oz) Progresso™ black beans, drained, rinsed
cup frozen whole kernel sweet corn
package (1 oz) Old El Paso™ original taco seasoning mix
pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
cup shredded Cheddar cheese (2 oz)
tablespoons butter, melted
Heat oven to 375°F. In 10-inch cast-iron skillet, heat oil over medium-high heat. Add poblano chile and onions; cook 5 to 6 minutes, stirring frequently, until vegetables are softened. Add garlic; cook 30 to 60 seconds or until fragrant. Add diced tomatoes, tomato sauce, black beans, frozen corn, taco seasoning mix and chili powder; heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently. Remove from heat.
In medium bowl, stir cornbread mix, Cheddar cheese, milk, melted butter and egg just until moistened (batter will be lumpy). Spoon cornbread batter evenly over top.
Bake 18 to 20 minutes or until toothpick inserted in center of topping comes out clean. Let stand 5 minutes before serving.
- We used a standard 10-inch wide, 2-inch high cast-iron skillet for this recipe.
- Make sure the filling mixture is piping hot before topping with the cornbread. This will help to ensure the cornbread topping cooks all the way through.
- Fresh corn kernels can be substituted for frozen in this recipe.
Serving Size: 1 1/3 Cups
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.