This pinto bean tamale pie is a potluck comfort food that everyone will enjoy. Filled with creamy Randall Pinto Beans, ground beef, and tomatoes, and topped with a succulent cornbread topping with gooey cheddar cheese, it will pair nicely with other traditional potluck foods. It’s easy to prepare, and it will be a great addition to gatherings where lifetime memories are made. 


• 1 lb of ground beef

• ½ tsp of salt

• ½ tsp of ground black pepper

• 1 small onion, chopped

• 2⅔ cups of Randall Pinto Beans, drained

• 30 oz of crushed tomatoes

• 15 oz of cream-style corn

• 6 oz box of cornbread mix

• 1 large egg, lightly beaten

• 1 cup of shredded cheddar cheese


Gather all ingredients. Preheat the oven to 400 degrees F.

Heat a cast iron skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and black pepper.

Stir onion into ground beef; cook and stir over medium heat for 1 minute, then immediately remove the skillet from heat. Stir in the Randall Pinto Beans and crushed tomatoes.

Beat together cream-style corn, cornbread mix, and egg in a large bowl until smooth; spread over ground beef mixture in the skillet. Sprinkle with cheddar cheese.

Bake in the preheated oven until cheese is melted and cornbread is set in the middle, about 25 minutes.

Recipe inspired by and picture courtesy of

One 48 oz jar of Randall Pinto Beans can often make more than one recipe. Here is an additional recipe you could make with this same 48 oz jar of Randall Pinto Beans:

Layered Pinto Bean Enchilada