This comforting Black Bean Tamale Pie features a sturdy, golden cornmeal crust topped with a savory mixture of ground turkey, black beans, corn, and diced peppers. The filling is seasoned with warm taco spices and tomato sauce, creating a rich, meaty flavor profile that is both satisfying and wholesome. It’s an excellent choice for family dinners, potlucks, or meal-prep lunches. The combination of texturesâÂÂcrunchy crust, tender veggies, and creamy beansâÂÂmakes every bite interesting. Simple to assemble with common pantry staples, this dish brings a taste of home-style cooking to your table without requiring complex techniques or hard-to-find ingredients.
Grand Prize Winner Black Bean Tamale Pie
Description
This comforting Black Bean Tamale Pie features a sturdy, golden cornmeal crust topped with a savory mixture of ground turkey, black beans, corn, and diced peppers. The filling is seasoned with warm taco spices and tomato sauce, creating a rich, meaty flavor profile that is both satisfying and wholesome. It’s an excellent choice for family dinners, potlucks, or meal-prep lunches. The combination of textures—crunchy crust, tender veggies, and creamy beans—makes every bite interesting. Simple to assemble with common pantry staples, this dish brings a taste of home-style cooking to your table without requiring complex techniques or hard-to-find ingredients.Ingredients
Directions
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Spray a 9-inch pie plate with nonstick cooking spray and set aside.
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Spray a medium skillet with nonstick cooking spray and place over medium heat.
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Add ground turkey to the skillet; cook until no longer pink, breaking the meat into small chunks as it cooks.
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Stir in drained black beans, tomato sauce, and taco seasoning mix; combine well and set aside.
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In a medium bowl, combine cornmeal, sugar, and salt.
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In a separate small bowl, whisk together the beaten egg, milk, and vegetable oil.
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Pour the egg mixture into the cornmeal mixture and stir until well combined.
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Fold the drained corn into the cornmeal batter.
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Press the cornmeal mixture firmly into the prepared pie plate to form a crust.
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Spoon the turkey and bean filling evenly over the cornmeal crust.
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Bake for 20 minutes.
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Sprinkle grated cheddar cheese over the top of the pie.
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Return to oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
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Let stand for 5 minutes before slicing and serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 906.3kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 3.3g17%
- Cholesterol 154.0mg52%
- Sodium 3212.6mg134%
- Total Carbohydrate 113.9g38%
- Dietary Fiber 26.8g108%
- Sugars 11.8g
- Protein 80.8g162%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Ingredient Substitutions: You can substitute ground beef or chicken for the turkey. For a vegetarian version, omit the meat and add an extra can of beans or some lentils. Use any shredded cheese you prefer, such as Monterey Jack or a Mexican blend.
Cheese Note: The original contest-winning recipe called for Chedarella cheese, but standard grated cheddar works perfectly well.
