Veggie Tamale Pie

Packed with hearty beans and vegetables, this filling tamale pie is easy to throw together and perfect for your next gathering or family dinner.

Serves: 6Prep: 10 minutesCook: 35 minutesTotal: 45 minutesDifficulty: Easy

Serves: 6


  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 1 zucchini, chopped
  • 1 bell pepper, chopped
  • 1 teaspoon salt
  • 2 cans (15.5 oz.) Chili Hot Beans
  • 1 cup shredded cheddar cheese
  • 8.5 oz. corn muffin mix
  • 1 cup Super Sweet Whole Kernel Golden Corn, drained
  • 1 large egg, beaten
  • 1⁄3 cup milk


  • Preheat oven to 400°F.
  • In 12” cast iron or oven-safe skillet over medium heat, heat oil. Cook onion, zucchini, bell peppers and salt 5 to 7 minutes, until vegetables are tender.
  • Stir in chili beans; reduce to simmer. Adjust seasoning to taste.
  • Remove from heat. Smooth into even layer; top with shredded cheese.
  • In large bowl, stir together corn muffin mix, corn, egg and milk. Spoon batter over vegetable mixture.
  • Bake 28 to 30 minutes, until toothpick inserted into cornbread topping comes out clean. Let stand 5 minutes.