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Tamale Pie With Beans + Jalapeno Cheddar Cornbread


  • Filling

  • 1 tablespoon organic avocado oil
  • 1/2 large white onion diced
  • 1 cup bell peppers diced (I recommend a mix of red, yellow and green)
  • 1 pound organic, grass-fed ground beef
  • 1 teaspoon organic chile powder
  • 1 teaspoon organic cumin
  • 1 teaspoon organic paprika
  • 1 container Better Bean Co.'s Three Sisters Chili Beans
  • 1 cup butternut squash cubed
  • 1 15-ounce can organic diced tomatoes (no salt added)
  • salt and pepper to taste
  • Cornbread

  • 1.5 cups organic cornmeal
  • 2 tablespoons gluten-free all-purpose flour
  • 2 tablespoons organic coconut sugar
  • 3 teaspoons baking powder
  • 2 organic pastured eggs
  • 2/3 cup organic nut milk I recommend Forager Cashew Milk
  • 3 tablespoons organic avocado oil
  • 1 jalapeno sliced
  • 1/4 cup organic raw cheddar cheese shredded
  • Garnish

  • cilantro and lime juice


  1. Heat avocado oil in a large cast iron skillet over medium-high heat. Add the onions and peppers and saute until soft, about 3 minutes. Add the ground beef, and cook until browned, about 5 minutes. Season with spices, add beans, butternut squash and diced tomatoes, stirring to combine. Season to taste with salt and pepper. Remove from heat.
  2. Preheat the oven to 350F. Meanwhile, in a large glass bowl, combine cornmeal, flour, sugar, and baking powder. Whisk to combine.
  3. In a separate bowl, combine eggs, milk, and avocado oil. Whisk to combine, then add to the cornmeal mixture and stir until combined.
  4. Pour cornbread mixture over top of the beef and bean skillet. Spread into an even layer with a spatula. Top with jalapeno slices and cheddar cheese. Bake for 30 minutes, or until cornbread is set and slightly golden on top. Serve and enjoy!

Serving Size:

Serves 8

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