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Texas Tamale Pie with golden cornmeal topping and bubbling edges

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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
  • 9x13 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.