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.
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
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).
Servings: 6 | Serving size: 1/6th pan
Cooking time: 60 minutes
This recipe can easily be multiplied using multiple pans and makes great leftovers.
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.
Serving size: 1/6 pan
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|
|Total Carbohydrates 42g||15%|
|Dietary Fiber 7g||24%|
|Vitamin K 105mcg|