This warm dish fills a home with good smells and simple comfort. Read on to learn how to make Texas Tamale Pie step by step. The recipe is easy and made with common pantry items. It makes a large pan that feeds a family or a group of friends.
INTRODUCTION
Texas Tamale Pie is a hearty casserole that blends cornmeal and a spicy beef filling. It looks like a pie but it uses cornmeal for the crust and topping. The dish comes from Texas and the flavors are bold but not hard to make. You can make it on a weeknight or for a weekend meal. It uses ground beef, beans, tomatoes with green chilies, and a cornmeal batter that bakes into a golden top.
This recipe is a great way to use basic kitchen staples and make a filling dinner. If you like warm meals that hold well, you may also enjoy a sweet custard pie for a holiday table, like this Christmas Eve cinnamon vanilla custard pie, which uses many simple ingredients too.
WHY YOU WILL LOVE THIS RECIPE
You will love this Texas Tamale Pie because it is simple, filling, and tasty. The beef mix is warm and a bit spicy. The cornmeal layer bakes to a nice golden top. The recipe needs no fancy skills. You only need to brown meat, stir, layer, and bake.
This dish is good for cold nights, potlucks, or easy family dinners. It holds well and you can reheat slices the next day. It is also easy to change to your taste. Add more cheese, use different beans, or make it milder. The meal is cheap to make and fills many plates. Kids and adults both like it.
HOW TO MAKE Texas Tamale Pie
Make the beef filling first, then mix the cornmeal batter, and layer in a baking dish. The steps are fast and clear. Brown the meat, add beans and tomatoes, season, and simmer. Mix cornmeal, milk, and an egg. Pour half the batter, add the beef mix, then top with the rest of the batter. Add cheese and optional olives. Bake until set and golden.
For a simple variation, feel free to add a little chopped bell pepper with the onion. If you want more heat, add a pinch of cayenne or a diced jalapeño. If you like hands-off slow cooking, consider a bigger batch and warm it slowly for a family event. If you enjoy different casseroles, try a savory pot pie or pasta bake like a classic chicken pot pie pasta for another easy dinner idea.
EQUIPMENT NEEDED
- Large skillet for browning beef.
- Mixing bowl for cornmeal batter.
- Measuring cups and spoons.
- 9×13-inch baking dish.
- Spatula or wooden spoon.
- Oven mitts and a cooling rack.
These tools are common and easy to find. A simple set will do the job. No special equipment is needed.
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
STEP-BY-STEP INSTRUCTIONS :
- Preheat your oven to 350°F.
- 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.
- Stir in the black beans, diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and black pepper. Simmer for 5 minutes.
- In a separate bowl, combine the cornmeal, milk, and egg, mixing until smooth.
- Grease a 9×13-inch baking dish. Pour half of the cornmeal mixture into the dish, spreading it evenly.
- Layer the beef mixture over the cornmeal, then pour the remaining cornmeal mixture on top.
- Sprinkle the shredded cheddar cheese and black olives over the top.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and set.
- Let it cool for 10 minutes before slicing. Garnish with chopped cilantro before serving.
HOW TO SERVE Texas Tamale Pie
Cut the pie into squares and serve warm. It is best when it is not too hot and can be held with a fork. Add a spoonful of sour cream or a dollop of plain yogurt for a cool contrast. Fresh chopped cilantro brightens the dish. Serve with lime wedges for a fresh squeeze of juice.
For a full meal, add a simple green salad or a bowl of corn salad. Soft tortillas or warm bread can help soak up the juices. If you have salsa on hand, offer it for extra flavor.
STORAGE & FREEZING : Texas Tamale Pie
Cool the pie to room temperature before storing. Place it in an airtight container or cover the dish tightly with foil. Store in the refrigerator for up to 3 days. To reheat, warm in the oven at 325°F until hot, about 15-20 minutes, or microwave single portions until warm.
To freeze, cool completely and wrap the baking dish with a layer of plastic wrap then foil, or transfer slices to freezer-safe containers. Freeze for up to 2 months. To reheat from frozen, thaw in the fridge overnight and then bake at 350°F until heated through. You can also bake from frozen but add 15-20 minutes to the bake time and cover with foil if the top browns too fast.
SERVING SUGGESTIONS
Serve Texas Tamale Pie with cool, crisp sides. A green salad with a light vinaigrette pairs well. Try a simple slaw to add crunch. Corn chips or tortilla strips make a nice topping for texture. For a fuller meal, serve with steamed vegetables or a bowl of beans.
If you like hearty side dishes, pair the pie with a baked potato or rice. For fun, set out toppings so each person can add their own: chopped onions, sliced jalapeños, pickled jalapeños, extra cheese, or fresh salsa. For another warm comfort dish that travels well to a potluck, see this slow-cooked lasagna-style bake like crockpot ravioli lasagna.
VARIATIONS
- Vegetarian: Replace ground beef with a mix of cooked lentils and extra beans. Add more spices to build flavor.
- Chicken: Use cooked, shredded chicken with taco seasoning instead of beef.
- Spicy: Add chopped green chilies, jalapeños, or a dash of cayenne.
- Cheesy top: Mix pepper jack with cheddar for a sharper taste.
- Low-fat: Use lean ground turkey and low-fat cheese, and skip the olives.
These changes keep the core idea but let you match tastes or what you have on hand.
FAQs
Q: Can I use cornmeal mix instead of plain cornmeal?
A: Yes. If you have a cornmeal mix with baking powder or salt, follow the same steps. The texture may be a little different, but it will still bake well.
Q: Can I make this in smaller pans?
A: Yes. You can use two 8×8-inch pans, but the bake time may be shorter. Check after 20-25 minutes. The center should be set.
Q: Is this recipe gluten-free?
A: The recipe can be gluten-free if your cornmeal and canned ingredients are labeled gluten-free. Check labels to be sure.
Q: Can I use fresh tomatoes instead of canned?
A: You can, but canned diced tomatoes with green chilies add flavor and are easy. If you use fresh, add a little extra salt and cook down to reduce liquid.
Q: How do I make it less salty?
A: Reduce the added salt by half and use low-sodium canned beans and tomatoes. Taste the beef mix as it cooks and adjust.
MAKE-AHEAD TIPS FOR Texas Tamale Pie
You can make the beef filling a day ahead. Store it in the fridge, then cool it before assembling the pie the next day. Mix the cornmeal batter just before you assemble to keep the texture light. If you want to fully assemble ahead, layer the dish and cover it tightly. Keep it in the fridge and bake the next day, adding a few minutes to the bake time if the dish is cold.
For a party, bake the pie and reheat it just before serving. It stays moist and tastes fresh when warmed slowly in the oven.
Conclusion
Texas Tamale Pie is a simple, strong-flavored dish that fills plates and warms homes. It is easy to make and change to match your taste. For more ideas and variations from other cooks, you can read this detailed take on the dish at Texas Tamale Pie – Flavor Mosaic. For another clear, step-by-step casserole version, see this guide to Texas Tamale Pie. If you want a version with tips and notes on ingredients, this write-up is helpful: Texas Tamale Pie | 12 Tomatoes.
Texas Tamale Pie
Ingredients
Method
- Preheat your oven to 350°F.
- 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.
- Stir in the black beans, diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and black pepper. Simmer for 5 minutes.
- In a separate bowl, combine the cornmeal, milk, and egg, mixing until smooth.
- Grease a 9x13-inch baking dish. Pour half of the cornmeal mixture into the dish, spreading it evenly.
- Layer the beef mixture over the cornmeal, then pour the remaining cornmeal mixture on top.
- Sprinkle the shredded cheddar cheese and black olives over the top.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and set.
- Let it cool for 10 minutes before slicing. Garnish with chopped cilantro before serving.