Texas Tamale Pie

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Texas Tamale Pie slides right into that sweet spot where comfort food meets "I did not try that hard today" energy. It fills the house with cozy smells, feeds a crowd, and somehow makes cornbread and savory beef behave like best friends.

If you want a cousin to this dish for another cozy weeknight winner try our easy shepherds pie casserole. Trust me you will want options.

Why This Recipe is Awesome

• It tastes like a warm hug from Texas with less effort than a hug that involves finding matching socks.
• It is idiot proof even if you pretend to be a culinary daredevil. I did not mess it up and neither will you.
• It uses pantry heroes like canned beans and tomatoes with green chilies so you can pull this off on a weeknight without a dramatic grocery run.
• Leftovers reheat like champs. Make it Monday, eat it again Tuesday, and still feel like you have your life together. IMO that is practically a superpower.

Ingredients You’ll Need

• 1 pound ground beef
• 1 medium onion chopped
• 1 can 15 ounces black beans drained and rinsed
• 1 can 15 ounces diced tomatoes with green chilies
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cornmeal
• 1 cup milk
• 1 large egg
• 1 cup shredded cheddar cheese
• 1/2 cup sliced black olives optional
• 1/4 cup chopped fresh cilantro for garnish

Tip time: use sharp cheddar for more flavor and if you have smoked paprika you can add a pinch for extra sass.

Step-by-Step Instructions

1. Preheat your oven to 350°F.
2. In a large skillet over medium heat cook the ground beef and chopped onion until the beef is browned and the onion is soft about 5-7 minutes. Drain any excess fat.
3. Stir in the black beans diced tomatoes with green chilies chili powder cumin garlic powder salt and black pepper. Simmer for 5 minutes.
4. In a separate bowl combine the cornmeal milk and egg mixing until smooth.
5. Grease a 9×13-inch baking dish. Pour half of the cornmeal mixture into the dish spreading it evenly.
6. Layer the beef mixture over the cornmeal then pour the remaining cornmeal mixture on top.
7. Sprinkle the shredded cheddar cheese and black olives over the top.
8. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and set.
9. Let it cool for 10 minutes before slicing. Garnish with chopped cilantro before serving.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven rookie mistake. The cornbread top needs consistent heat to set properly.
• Skipping the drain step after browning the meat. Too much grease makes the filling runny and sad. Drain it.
• Overcooking the onions until they vanish into the abyss. You want soft and sweet not crunchy or burned.
• Pouring the cornbread mix too hot on the filling. Let the meat cool for a minute so the batter does not cook weirdly on contact.
• Ignoring the 10 minute cooling step. Slicing hot tamale pie = molten cheese lava and tears. Chill for ten and slice like a civilized human.

Alternatives & Substitutions

• Swap the beef for ground turkey if you want a lighter vibe. If you want inspo try the ground turkey shepherds pie for a turkey-forward twist.
• No cornmeal at home? Use a boxed cornbread mix but reduce the added sugar if the mix is sweet. I am not judging you for shortcuts. I might even join you.
• Hate black beans? Use pinto beans or drained whole kernel corn for a different texture. Both play nicely.
• Feeling cheesy? Double the cheddar. Regret nothing.
• Want it vegetarian? Swap the beef for a can of lentils plus some extra seasoning and a drizzle of soy sauce for depth.

My hot take: this recipe forgives substitution. Use what you love and it will mostly love you back.

FAQ (Frequently Asked Questions)

Q Why does my cornbread top sink in the middle when I bake it
A Did you open the oven early like a curious raccoon inspecting a casserole? Resist that urge. Also check that your cornmeal batter was not too thin. If you follow the recipe it should behave.

Q Can I make this ahead and reheat it later
A Yes absolutely. Bake it a day ahead and reheat at 350°F for 15-20 minutes until warmed through. It holds up great for leftovers. Bonus point for meal prep cred.

Q Can I use margarine instead of butter
A Well technically yes but why hurt your soul like that? Use butter if you can. The flavor payoff is worth the tiny splurge.

Q Is this spicy
A It is mildly spicy thanks to the green chilies and chili powder. Adjust the chili powder to tame it down or add hot sauce to crank it up. You are the boss of your spice life.

Q Can I freeze it
A Yes. Bake first then cool completely and wrap tightly. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven until hot.

Q How do I make it gluten free
A Use certified gluten free cornmeal and ensure any seasoning blends do not contain gluten. The rest of the ingredients are naturally gluten free.

Q How many does this feed
A A 9×13 dish feeds about 6 to 8 people depending on appetite. Leftovers are a fridge favorite.

Final Thoughts

You did it. You made a meal that looks like effort but tastes like a five step kitchen flex. Serve with a simple green salad or a pile of tortilla chips and call it dinner. Now go impress someone or yourself with your new culinary skills. You earned it.

Texas Tamale Pie

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• Author: admin
• Total Time: 50 minutes
• Yield: 6-8 servings 1x
• Diet: None

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Description

A comforting and easy-to-make dish that combines savory beef with cornbread, perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 1 medium onion, chopped
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes with green chilies
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cornmeal
• 1 cup milk
• 1 large egg
• 1 cup shredded cheddar cheese
• 1/2 cup sliced black olives (optional)
• 1/4 cup chopped fresh cilantro (for garnish)

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Instructions

1. Preheat your oven to 350°F.
2. In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft, about 5-7 minutes. Drain any excess fat.
3. Stir in the black beans, diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and black pepper. Simmer for 5 minutes.
4. In a separate bowl, combine the cornmeal, milk, and egg, mixing until smooth.
5. Grease a 9×13-inch baking dish. Pour half of the cornmeal mixture into the dish, spreading it evenly.
6. Layer the beef mixture over the cornmeal, then pour the remaining cornmeal mixture on top.
7. Sprinkle the shredded cheddar cheese and black olives over the top.
8. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and set.
9. Let it cool for 10 minutes before slicing. Garnish with chopped cilantro before serving.

Notes

Use sharp cheddar for more flavor and consider adding a pinch of smoked paprika for extra sass.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: tamale pie, Tex-Mex, comfort food, easy dinner, weeknight meal