Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check pre-shredded cheese for modified food starch (best to shred your own).


"When it's done properly, taco should be a verb." -Jonathan Gold

The refrigerator light goes on...

Tamale pie (also known as taco pie or taco bake) is a comfort food classic. It is essentially tacos in a Pyrex dish baked. It is deceptively simple and the tortillas give it a great corn flavor and then there are beans, cheese onions and jalapeños.

This version is based on a taco I used to have at a taco joint in New Orleans. Combining those flavors - roasted broccoli along with the sweet and umami roasted garlic and corn with the savory onions and cheese - with the tamale pie makes a great recipe and you should definitely make extra so you have leftovers for lunch or dinner (or even breakfast).


Broccoli Corn Taco Bake

Servings: 6 | Serving size: 1/6th pan

Cooking time: 60 minutes

This recipe can easily be multiplied using multiple pans and makes great leftovers.

Broccoli Corn Taco Bake recipe from Dr. Gourmet


Preheat the oven to 325°F.

Line a 12 inch oblong Pyrex dish with aluminum foil.

Place the olive oil in a large skillet pan over medium high heat.

Add the onions and cook for about 10 minutes. Stir frequently.

When the onions are soft and caramelized remove to a bowl and set aside.

Add the broccoli and corn to the skillet. Spray with oil and place in the oven.

Roast for 15 minutes. Toss occasionally.

Remove from the oven and add the garlic cloves. Toss well.

Combine the black beans, peppers and salt in a bowl and toss until blended.

Place a layer of 6 tortillas in the bottom of the Pyrex dish.

Add the black bean mixture and half of the cheese.

Top with the broccoli and corn mixture.

Cover with foil and bake for 15 minutes.

Remove the foil and top with the remaining cheese.

Bake for another 10 minutes.


Nutrition Facts

Serving size: 1/6 pan

Servings: 4

Amount Per Serving

Calories 332 Calories from Fat 99
% Daily Value
Total Fat 11g 15%
    Saturated Fat 6g 28%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 25mg 8%
Sodium 464mg 20%
Total Carbohydrates 42g 15%
    Dietary Fiber 7g 24%
    Sugars 6g
Protein 18g
Vitamin K 105mcg