easy Texas Tamale Pie

Texas Tamale Pie is my cozy Tex-Mex go-to when I want big flavor without fuss. With a savory beef-and-bean filling and a golden cornmeal topping, it delivers that “everyone goes quiet at the table” moment. I’ve learned to let it rest before slicing—otherwise it can crumble—so now my slices hold perfectly.

I grew up on weeknight casseroles, and this Texas Tamale Pie hits those nostalgic notes while staying weeknight-easy. The filling simmers in chili, cumin, and tomatoes with green chiles, then gets tucked under a tender cornmeal blanket. It’s flexible, crowd-pleasing, and just right for casual dinners. You’re going to love this one!

Ingredients for Texas Tamale Pie

I always get the best texture using medium-grind cornmeal and letting the batter rest so it hydrates. In my experience, rinsing the beans keeps the filling from tasting too salty. Pro tip: drain the beef well so the topping doesn’t turn greasy.

• 1 lb ground beef (lean preferred)
• 1 medium onion, chopped
• 1 can (15 oz) black beans, drained and rinsed – I recommend rinsing to reduce excess salt
• 1 can (14.5 oz) diced tomatoes with green chilies – my preference is fire-roasted for depth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and black pepper, to taste
• 1 cup cornmeal (medium grind)
• 1½ cups milk – I usually use whole for tenderness
• 1 egg
• 1 tsp baking powder – pro tip: helps the topping bake lighter
• ½ tsp fine salt
• 1 cup shredded sharp cheddar cheese
• ½ cup sliced black olives (optional)
• 2 tbsp chopped fresh cilantro, for garnish

Step-by-Step Instructions

In my experience, a quick mise en place keeps this ultra simple and consistent.

Step 1: Preheat oven to 350°F. Grease a 9×13-inch baking dish with oil or cooking spray.

Step 2: In a large skillet over medium heat, cook beef and onion until beef is browned and onion is soft, 5–7 minutes. Drain excess fat.

Step 3: Stir in beans, tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and pepper. Simmer 5 minutes until fragrant.

Step 4: In a bowl, whisk cornmeal, 1½ cups milk, egg, baking powder, and ½ tsp salt until pourable. Rest 5 minutes to hydrate.

Step 5: Spread half the batter in the dish. Layer beef mixture evenly on top, then pour/spread remaining batter over it. Sprinkle cheddar and olives.

Step 6: Bake 30–35 minutes until edges pull from the pan, the center springs back lightly, and the filling bubbles at the edges. If browning too fast, tent with foil.

Step 7: Rest 10 minutes before slicing for clean pieces. Garnish with cilantro. For food safety, center should reach 165°F.

What to Serve with Texas Tamale Pie

Bright, fresh sides balance the rich, spiced filling and add crunch.

Slow Cooker Cheddar Corn with Bacon: Creamy, sweet-savory corn brings classic cookout vibes alongside Tex-Mex spice. Get the recipe »

Steakhouse Potato Salad: A hearty, chilled side that cools the spice and adds creamy bite for contrast. Make it here »

Cottage Cheese Flatbread: Warm, griddled flatbread for scooping; great with extra salsa or sour cream. Try this flatbread »

Storage & Serving Tips

Refrigerate, covered, up to 3 days. For make-ahead, assemble, cover, and bake within 24 hours.

Reheat slices in the microwave or cover the whole dish with foil and warm at 350°F until hot. From frozen, bake covered at 350°F for 45–60 minutes (whole) or 8–10 minutes (slices).

Pro tip: For more heat, fold in minced jalapeños. For a creamier topping, add 1–2 tbsp melted butter to the batter.

Conclusion

Texas Tamale Pie

A cozy Tex-Mex casserole with a zesty beef-and-bean filling under a tender cornmeal topping—easy enough for weeknights, perfect for gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef lean preferred
• 1 medium onion chopped
• 15 oz can black beans drained and rinsed
• 14.5 oz can diced tomatoes with green chilies
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• salt and black pepper to taste
• 1 cup cornmeal medium grind
• 1.5 cups milk
• 1 egg
• 1 tsp baking powder
• 0.5 tsp salt fine
• 1 cup shredded sharp cheddar cheese
• 0.5 cup sliced black olives optional
• 2 tbsp fresh cilantro chopped, for garnish

Equipment

• Large skillet
• 9×13 inch baking dish
• Mixing bowls
• Measuring cups and spoons

Method

 

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with oil or cooking spray.
2. In a large skillet over medium heat, cook ground beef and onion until beef is browned and onion softened, 5–7 minutes. Drain excess fat.
3. Stir in black beans, diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and pepper. Simmer 5 minutes.
4. In a bowl, whisk cornmeal, 1½ cups milk, egg, baking powder, and ½ tsp salt until pourable. Rest 5 minutes to hydrate.
5. Spread half of the batter in the dish. Layer beef mixture evenly, then pour or spread remaining batter over the top. Sprinkle cheddar and olives.
6. Bake 30–35 minutes until edges pull from the pan, center springs back lightly, and filling bubbles at the edges. Tent with foil if browning too quickly.
7. Rest 10 minutes before slicing. Garnish with cilantro. For food safety, center of casserole should reach 165°F.

Notes

For a leaner version, use ground turkey. Add minced jalapeños for extra heat. Use certified gluten-free cornmeal if needed. Reheat whole casserole covered at 350°F; from frozen, bake covered 45–60 minutes.