Black Bean Tamale Bake Popular Recipes

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Black Bean Tamale Bake

"A version of a few of my favorite Mexican-flavored dishes combined and cooked in one skillet."

Ingredients :

• 2 tablespoons vegetable oil
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 teaspoon salt
• 1/2 pound ground chuck
• 2 cloves garlic, chopped
• 1 (15 ounce) can black beans, drained
• 1 (8 ounce) jar pasilla chile cooking sauce (such as Herdez®)
• 1 cup canned diced tomatoes, drained
• Topping:
• 2 1/2 cups water
• 1/2 cup cornmeal
• 1/2 teaspoon salt
• 2 ears corn, kernels cut from cob
• 1 cup shredded Monterey Jack cheese
• 1 jalapeno pepper, finely chopped (optional)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H40M

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a cast iron skillet until shimmering. Add onion, green pepper, and salt. Cook and stir until soft, about 5 minutes. Add ground chuck and garlic; cook until meat is browned, about 5 minutes. Drain fat if desired. Add beans, chile cooking sauce, and tomatoes. Cook until sauce thickens slightly, about 5 minutes.
• Bring water to a boil in a medium saucepan. Add cornmeal and salt; cook until thick and creamy, about 2 minutes. Remove from heat. Add corn, Monterey Jack cheese, and jalapeno. Stir well and spread over meat mixture.
• Bake in the preheated oven until top is golden and filling is bubbling, about 45 minutes. Remove from oven and let stand for 15 minutes before serving.

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