Stuffed Beef and Black Bean Tamale Pie

Stuffed Beef and Black Bean Tamale Pie

22 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Recipe by  The Beef Checkoff

“Packaged corn muffin mix makes a speedy tamale crust for a zesty beef, bean, and corn pie.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat oven to 400 degrees F. Heat large nonstick skillet over medium heat until hot. Add ground beef; brown 5 to 7 minutes, stirring occasionally. Pour off drippings. Stir in seasoning mix, beans and water. Bring to a boil; reduce heat. Simmer 5 minutes, stirring occasionally; set aside.
  2. Meanwhile in medium bowl, combine crust ingredients, mixing just until dry ingredients are moistened. (Batter will be stiff.) Using spoon dipped in water, spread slightly more than 1/2 the batter onto bottom and up side of 9-inch pie pan.
  3. Arrange corn over batter; top with beef mixture. Spoon remaining batter over beef, along outer edge of pie. Carefully spread batter toward center, leaving a 3-inch circle uncovered. Bake in 400 degrees F oven 23 to 25 minutes or until top is golden brown.
  4. To serve, dollop 3/4 cup sour cream over top; sprinkle with 3/4 cup cheese and 1/3 cup green onions. Cut into wedges.

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Reviews (22)

Rate This Recipe
Texas Rose

Texas Rose

Delicious. However, to give it more of an authentic Mexican flavor, I added 1/2 tsp cumin, 1 1/2 tsp chili powder, and a can of drained black olives. Great recipe; my family loved it. Thanks!



I made this in my cast iron skillet and popped it in the oven. I followed the recipe exactly except I left off the green onion. It was very hearty & filling. Would be great for a larger family.



Very good and hubby loved it. I added some cumin and sliced black olives to enhance the flavor. Also started with a chilpote polenta base as I can't get any mixes. Thanks for the good starting base recipe.

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Amount Per Serving (4 total)

  • Calories
  • 876 cal
  • 44%
  • Fat
  • 49 g
  • 75%
  • Carbs
  • 66.5 g
  • 21%
  • Protein
  • 42.4 g
  • 85%
  • Cholesterol
  • 165 mg
  • 55%
  • Sodium
  • 2002 mg
  • 80%

Based on a 2,000 calorie diet



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