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Black Bean Tamale Pie With Cheese Crust

Black Bean Tamale Pie with Cheese Crust

It's as easy as pie and tastier, too. Here's why: CHI-CHI'S® Salsa and green jalapeños sit atop a mouthwatering cheese crust.

Gluten Free:
Serving Size:
Total Time:
1 Hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Level of Difficulty:
Rate this recipe: Rating: 3 (18 votes cast)


This recipe is recommended for 6 servings
  • 1/2 pound ground lean beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup CHI-CHI'S® Thick & Chunky Salsa
  • 2 tablespoons CHI-CHI'S® Green Jalapeños Whole, minced
  • 1 (8.5-ounce) package corn muffin mix
  • 2 cups shredded sharp Cheddar cheese, divided
  • 1/4 cup milk
  • 1 large egg
  • Wholly Guacamole®
  • CHI-CHI'S® Thick and Chunky Salsa


  1. Heat oven to 375ºF. Grease 9-inch pie plate.
  2. In large skillet, cook beef, onion and bell pepper until beef is no longer pink. Stir in beans, 1 cup salsa and the jalapeños; remove from heat.
  3. In medium bowl, combine corn muffin mix, 1 cup cheese, the milk and egg. Stir just until moistened. Press mixture over bottom and up side of pie plate. Spoon beef mixture into crust.
  4. Bake pie 20 to 30 minutes or until set. Remove from oven; sprinkle with remaining 1 cup cheese. Bake 2 to 5 minutes longer or until cheese is melted. Let stand 5 minutes.
  5. Cut pie into wedges. Serve with guacamole and salsa.