Black Bean Tamale Bake
Description
All your favorite Mexican dishes come together in this one-skillet tamale bake with ground chuck and black beans covered in a cheesy cornbread topping.
Ingredients
•
2 tablespoons vegetable oil
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1/2 cup chopped onion
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1/2 cup chopped green bell pepper
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1/2 teaspoon salt
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1/2 pound ground chuck
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2 cloves garlic, chopped
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1 (15 ounce) can black beans, drained
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1 (8 ounce) jar pasilla chile cooking sauce (such as Herdez®)
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1 cup canned diced tomatoes, drained
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2 1/2 cups water
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1/2 cup cornmeal
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1/2 teaspoon salt
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2 ears corn, kernels cut from cob
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1 cup shredded Monterey Jack cheese
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1 jalapeno pepper, finely chopped
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Heat oil in a cast iron skillet until shimmering. Add onion, green pepper, and salt. Cook and stir until soft, about 5 minutes. Add ground chuck and garlic; cook until meat is browned, about 5 minutes. Drain fat if desired. Add beans, chile cooking sauce, and tomatoes. Cook until sauce thickens slightly, about 5 minutes.
3
Bring water to a boil in a medium saucepan. Add cornmeal and salt; cook until thick and creamy, about 2 minutes. Remove from heat. Add corn, Monterey Jack cheese, and jalapeno. Stir well and spread over meat mixture.
4
Bake in the preheated oven until top is golden and filling is bubbling, about 45 minutes. Remove from oven and let stand for 15 minutes before serving.