Texas Tamale Pie
A hearty Tex-Mex dish with a savory ground beef base topped with a cornbread-like crust, perfect for weeknight dinners or family gatherings.
Ingredients
For the beef 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 cornbread topping
- 1 cup cornmeal
- 1 cup milk
- 1 large egg
Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup sliced black olives (optional)
- 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 the beef is 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 all the flavors.
- In a separate mixing bowl, whisk together the cornmeal, milk, and egg until the mixture is smooth.
- Grease a 9×13-inch baking dish. Pour half of 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.
Cooking
- Place the dish in the preheated oven and bake for 30-35 minutes or until the top is golden brown and set.
- Let it cool for about 10 minutes before slicing. Garnish with chopped cilantro before serving.
Notes
Store leftover Texas Tamale Pie in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 3 months.