Beazell's Cook Book

Tamale Pie

Recipe detail

  • ( 3 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

Beazell's Tamale Pie  




1 pound ground beef

1 small onion , chopped

1 small bell pepper, chopped

3 tablespoons Beazell's Cajun Seasoning

2 tablespoons cumin

1 teaspoon garlic powder

1 teaspoon salt

2 teaspoons dried cilantro

1 (14.5 ounce) can diced, tomato, with jalapeno

1 cup Spicy Hot V8 juice

3 corn tortillas, diced approx. 1/4 inch pieces

1 (14.5 ounce) can black beans , drained and rinsed

1 (14.5 ounce) can corn kernels, drained

1 box Jiffy cornbread mix, prepared according to the directions

1 cup sharp cheddar, cheese

2 green onions, chopped



Brown the ground beef in a large skillet or Dutch oven and drain any excess grease.  Return the ground beef to the pan.  Add the onion, bell pepper, Beazell's Cajun Seasoning, cumin, garlic powder, salt, dried cilantro, diced tomatoes with jalapeno and V8 juice.  Cook this mixture down for about 10 minutes then add the small diced pieces of the corn tortilla.  Continue cooking for approximately 20 to 30 minutes which will allow the corn tortillas to 'melt' down and thicken the mixture.  Add the black beans and corn and mixture thoroughly.

Preheat the oven to 400 degrees.

Prepare the cornbread according to directions on the package.  Pour 2/3's of the cornbread mixture into a greased 8 X 8 casserole dish.  Spoon meat mixture evenly on top of the cornbread leaving 1/2 inch space of cornbread exposed around the edge.  Mix the cheddar cheese into the remaining cornbread mixture and spoon over the top of the casserole.

Bake for 20 minutes.  Serve and garnish with chopped green onions.


Only registered unsers may submit comments, please log in if you want o comment