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Texas Tamale Pie

A hearty casserole blending cornmeal and a spicy beef filling, perfect for family dinners or potlucks.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Beef Filling
  • 1 pound ground beef Use lean ground beef for a healthier option.
  • 1 medium onion, chopped
  • 1 can 15 ounces black beans, drained and rinsed Can substitute with other beans.
  • 1 can 15 ounces diced tomatoes with green chilies Adds flavor and spice.
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt Reduce for lower sodium version.
  • 1/2 teaspoon black pepper
For the Cornmeal Batter
  • 1 cup cornmeal
  • 1 cup milk Use any type of milk.
  • 1 large egg Beaten.
Toppings
  • 1 cup shredded cheddar cheese Can substitute with pepper jack for more spice.
  • 1/2 cup sliced black olives Optional.
  • 1/4 cup chopped fresh cilantro For garnish.

Method
 

Preparation
  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 9x13-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.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and set.
  2. Let it cool for 10 minutes before slicing. Garnish with chopped cilantro before serving.

Notes

Serve with sour cream, lime wedges, and a light salad. Leftovers keep well in the refrigerator, and the dish can be frozen for up to 2 months.