Texas Tamale Pie
A cozy Tex-Mex dish featuring a savory ground beef base topped with cornbread-like crust, perfect for weeknight dinners or gatherings.
Ingredients
For the Filling
- 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
For the Cornmeal Crust
- 1 cup cornmeal
- 1 cup milk
- 1 large egg
- 1 cup shredded cheddar cheese
- 1/2 cup sliced black olives (optional) Optional for topping
- 1/4 cup chopped fresh cilantro For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef with the chopped onion until cooked through and the onion turns tender, about 5-7 minutes. Drain excess fat.
- Add the black beans, diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and black pepper to the skillet. Allow it to simmer for 5 minutes to blend flavors.
- In a separate mixing bowl, whisk together the cornmeal, milk, and egg until smooth.
Assembly
- Grease a 9x13-inch baking dish. Pour half the cornmeal mixture into the dish, spreading it evenly.
- Layer the beef mixture on top, then pour the rest of the cornmeal mixture over it.
- Sprinkle the shredded cheddar cheese and optional black olives over the top.
Baking
- Place the dish in the preheated oven and bake for 30-35 minutes or until the top is golden brown and set.
Serving
- Let it cool for about 10 minutes before slicing. Garnish with chopped cilantro before serving.
Notes
To store leftovers, let it cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days or freeze for up to 3 months. Customize toppings with jalapeños, sour cream, or avocado.