Pinto Bean and Beef Tamale Pie

Ingredients

Ground beef

1 pound

Pinto beans

1 can (15 oz), drained and rinsed

Corn

1 cup (fresh or frozen)

Tomato sauce

1 cup

Onion

1 medium, diced

Garlic

2 cloves, minced

Chili powder

1 tablespoon

Cumin

1 teaspoon

Salt

1 teaspoon

Pepper

1/2 teaspoon

Cornmeal

1 cup

All-purpose flour

1/2 cup

Baking powder

1 tablespoon

Milk

1 cup

Egg

1, beaten

Cheddar cheese

1 cup, shredded

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium heat until browned. Add the diced onion and minced garlic; sauté until the onion is translucent.
3. Stir in the pinto beans, corn, tomato sauce, chili powder, cumin, salt, and pepper. Simmer for about 5 minutes, allowing the flavors to meld.
4. In a separate bowl, whisk together the cornmeal, flour, baking powder, milk, and beaten egg until you have a smooth batter.
5. Grease a 9-inch pie dish and pour the beef and bean mixture into it, spreading it evenly across the bottom.
6. Gently pour the cornmeal batter over the top of the beef and bean mixture, ensuring it covers the entire surface.
7. Sprinkle the shredded cheddar cheese generously over the cornmeal layer.
8. Bake in the preheated oven for 30-35 minutes, or until the cornmeal crust is golden brown and the filling is bubbly.
9. Once baked, remove from the oven and let it cool for a few minutes. Slice into wedges and serve warm.