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One pot

Ground Beef, Black Bean & Poblano Tamale Pie

with Pepita, Radish & Citrus Garnish

Cooking time

40 minutes

Servings

4

Calories

620 /serving

We’ve taken a tamale and turned it around for the family table. The cornmeal crust offers that appealing natural sweetness of the much-loved Mexican maize classic, playing off the warm chili and cumin seasonings in the filling. Each serving of this easy-to-execute pie is jam-packed with ground beef, black beans and poblano pepper, and set off by a contrasting garnish of radish and pepitas for crispness and crunch. Ándale!

We will send you:

  • 510g Ground beef
  • 200g Mirepoix
  • 90g Radishes
  • 1 Lime (or lemon)
  • 1 Poblano pepper
  • 90ml Tomato paste
  • 540ml Black beans (canned)
  • 25g Roasted pepitas (pumpkin seeds)
  • 100g Cornmeal
  • 6g Baking powder
  • 150ml Milk
  • 24g Chili-Lime spice blend (salt, chili, garlic, sugar, paprika, tapioca starch, coriander, black pepper, cumin, onion, oregano, lime oil, cornstarch)

Contains: Eggs, Milk

You will need:

Large oven-safe pan
Zester
Strainer
Oil
Salt & pepper
1 Egg
Total Fat
30 g
Saturated Fat
9 g
Sodium
1000 mg
Total Carbs
54 g
Sugars
7 g
Protein
38 g
Fibres
13 g
Preparation
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Mise en place
Preheat the oven to 400°F. Drain and rinse the black beans. Core and small-dice the poblano pepper. Thinly slice the radishes; stack a few slices at a time and julienne the slices crosswise. Zest and juice the lime.
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Prepare the cornmeal crust
In a medium bowl, combine the cornmeal, milk, 1 egg, 1 tbsp oil and ½ tsp salt. Set aside while preparing the next steps.
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Start the tamale filling
In a large, oven-safe pan, heat a drizzle of oil on medium-high. Add the ground beef* and season with S&P. Cook, breaking up the meat with a spoon, 3 to 4 minutes, until beginning to brown. Add the mirepoix and diced poblano pepper. Cook, stirring occasionally, 6 to 8 minutes, until the vegetables have softened and the beef is cooked through.
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Finish the tamale filling
To the pan of beef and vegetables, add the tomato paste and cook, stirring frequently, 2 to 3 minutes, until dark red. In a small bowl, combine ¾ cup water, ½ the lime juice and the spice blend; whisk until smooth. Add the black beans and lime juice mixture to the pan. Cook, scraping up any browned bits (or fond) from the bottom of the pan, 3 to 4 minutes, until thickened.
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Bake the tamale pie
To the bowl of cornmeal mixture, add the baking powder; stir to combine. Top the tamale filling with the cornmeal mixture. Don’t worry if the topping sinks, it will rise again while baking. Transfer the pan to the oven and bake, 18 to 22 minutes, until the crust is golden brown. Let the tamale pie rest for 5 minutes before serving.
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Finish & serve
In a medium bowl, make the pepita, radish and citrus garnish by combining the julienned radishes, pepitas, remaining lime juice, 2 tbsp oil and as much lime zest as you’d like; season with S&P to taste. Divide the tamale pie between your plates. Top with the pepita, radish and citrus garnish. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.