Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 lb ground beef (450g)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 (15 ounce) can diced tomatoes, undrained (425g)
  • 1 (15 ounce) can corn, drained (425g)
  • 1 (15 ounce) can black beans, rinsed and drained (425g)
  • 1 packet (1 ounce) taco seasoning (approx. 28g)
  • 1/2 tsp chili powder (2.5 ml)
  • 1/4 tsp cumin (1.25 ml)
  • Salt and pepper to taste
  • 1/2 cup beef broth (120ml)
  • 1 cup yellow cornmeal (150g)
  • 1 cup all-purpose flour (120g)
  • 1 tbsp granulated sugar (12g)
  • 1 tsp baking powder (5g)
  • 1/2 tsp baking soda (2.5g)
  • 1/4 tsp salt (1.25g)
  • 1 large egg
  • 1 cup milk (240ml)
  • 1/4 cup vegetable oil (60ml)
  • 1 cup shredded cheddar cheese (100g) (Optional, for topping)

Instructions:

  1. Sauté onion and garlic in olive oil until softened.
  2. Brown ground beef; drain off any excess grease.
  3. Add bell pepper, diced tomatoes, corn, and black beans.
  4. Stir in taco seasoning, chili powder, cumin, salt, and pepper.
  5. Simmer with beef broth for 10-15 minutes, stirring occasionally.
  6. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl.
  7. In a separate bowl, whisk egg, milk, and oil.
  8. Combine wet and dry ingredients; mix until just combined. Do not overmix!
  9. Stir in 1/2 cup of the cheddar cheese if using.
  10. Pour the beef filling into the baking dish.
  11. Evenly spread the cornbread batter over the filling.
  12. Top with the remaining cheddar cheese (optional).
  13. Bake at 375°F (190°C) for 30-40 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
  14. Let cool for a few minutes before serving the Southwestern Tamale Pie.