I’ve made this before, and originally got the recipe as a way to use up extra salsa. I had some salsa in the fridge that was not as amazing as the first time we bought it. I didn’t like the idea of just meat sitting on top of a jiffy corn bread pie. We make a different version with left over beer can chicken – Green Chile Chicken Enchilada Bake – quite a bit during the summer.
I knew i wanted some combination of all of these items, but just a little different. I looked up a stuffed version and then combined some of the other recipes!
We enjoyed this version, it was a bit dryer that we would have liked, i think adding the enchilada sauce to the meat would be a nice change. Otherwise Mexican Crema is a fantastic add!
Stuffed black bean tamale pie
Ingredients
- 1/2 pound ground beef
- 2 jalapeños (seperated and diced)
- 1 clove are garlic shredded
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup salsa
- 1 can enchilada sauce
- 1 package cornbread/muffin mix
- 1 can creamed corn
- 4 ounces diced hatch green chiles
- 1/4 cup whole milk
- 1 large egg
- 1 egg white
- 2 tsp southwest seasoning
Instructions
- In a large skillet, cook the beef, 1 jalapeno and garlic over medium heat until meat is no longer pink; drain.
- Stir in beans, salsa, and enchilada sauce; set aside.
Cornbread
- In a large bowl, combine the muffin mix, seasoning, jalapeno, milk, egg, egg white, creamed corn, diced chiles.
- Pour half into a greased small pyrex.
- Bake at 375° for 5-10 minutes.
- Spoon beef mixture over crust,
- Cover with remaining corn bread mixture
- Bake for 20-40 minutes or until crust is golden brown.
- Serve with sour cream, mexican crema, avocado or olives if desired.
Verdict:
Very delightful recipe! Able to use up alot of things in the fridge, freezer or pantry!
Able to change the flavors with the salsa, sauce or other things.
I really enjoyed having a top and bottom of cornbread!
