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Texas Tamale Pie
Flona

Texas Tamale Pie

This hearty Texas Tamale Pie features seasoned ground beef, black beans, and zesty tomatoes topped with a golden cornmeal crust. Perfect for weeknight dinners, it combines Tex-Mex flavors in one easy casserole.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 85% lean
  • 1 medium onion chopped
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup yellow cornmeal
  • 1 cup whole milk
  • 1 large egg beaten
  • 1 cup shredded cheddar cheese
  • 1/2 cup sliced black olives optional
  • 1/4 cup fresh cilantro chopped, for garnish

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Medium mixing bowl
  • Whisk
  • Wooden spoon or spatula

Method
 

  1. Preheat your oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
  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 to 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 to let the flavors meld.
  4. In a separate bowl, whisk together the cornmeal, milk, and beaten egg until smooth with no lumps.
  5. Pour half of the cornmeal mixture into the prepared baking dish, spreading it evenly across the bottom.
  6. Spoon the beef mixture over the cornmeal layer, spreading it out to cover evenly.
  7. Pour the remaining cornmeal mixture over the beef layer, spreading gently from the center outward.
  8. Sprinkle the shredded cheddar cheese and black olives (if using) over the top.
  9. Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and set. A toothpick inserted into the cornbread should come out clean.
  10. Let cool for 10 minutes before slicing. Garnish with fresh cilantro and serve with your favorite toppings.

Notes

  • For a vegetarian version, substitute the ground beef with sautéed bell peppers, mushrooms, and zucchini, plus an extra can of beans
  • Add diced jalapeños for extra heat or use pepper jack cheese instead of cheddar
  • Use room temperature milk and egg for smoother batter
  • Cover with foil if the top browns too quickly
  • Can be made ahead and refrigerated up to 24 hours before baking
  • Freezes well for up to 3 months wrapped tightly