Name: Not-So-Corny Tamale Pie
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Vegetable oil, or as needed - 2 teaspoons; Onion, chopped - 1 small; Ground beef - 1 ½ pounds; Pinto beans, rinsed and drained - 1 (15 ounce) can; Black beans, rinsed and drained - 1 (15 ounce) can; Shredded Mexican cheese blend (Optional) - ½ cup; Diced tomatoes with green chile peppers (such as RO*TEL®) - 1 (14 ounce) can; Corn bread mix (such as Jiffy®) - 2 (8.5 ounce) packages; Milk - ⅔ cup; Eggs - 2

Ingredients for - Not-So-Corny Tamale Pie

1. Vegetable oil, or as needed 2 teaspoons

2. Onion, chopped 1 small

3. Ground beef 1 ½ pounds

4. Pinto beans, rinsed and drained 1 (15 ounce) can

5. Black beans, rinsed and drained 1 (15 ounce) can

6. Shredded Mexican cheese blend (Optional) ½ cup

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

8. Corn bread mix (such as Jiffy®) 2 (8.5 ounce) packages

9. Milk ⅔ cup

10. Eggs 2

How to cook deliciously - Not-So-Corny Tamale Pie

1 . Stage

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

2 . Stage

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.

3 . Stage

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

4 . Stage

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

5 . Stage

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