Texas Tamale Pie

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Texas Tamale Pie with savory filling and cornbread topping
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Texas Tamale Pie

There are few dishes that hit the soul like Texas Tamale Pie — a bubbling, golden-topped casserole that smells of warm corn, toasted spices, and slow-simmered beef the moment it comes out of the oven. The top bakes to a crisp, cornmeal crust that gives way to a cozy, saucy filling studded with black beans and tomato-chili brightness. Each forkful offers a contrast of textures: a slightly grainy, buttery corn layer, tender beef and beans, the mellow tang of cheddar, and the occasional briny pop from black olives. It’s comfort food with character — bold, homey, and utterly reassuring.

Make this on a chilly weeknight for an easy family dinner, bring it to potlucks where it will vanish in minutes, or tuck slices into a brunch lineup for something savory and satisfying. It’s excellent for feeding a crowd, forgiving to prep, and just the thing to make when you want warmth, nostalgia, and a little Southwestern flair on the table.

Dish Snapshot

  • Prep Time: 15 minutes
  • Cook Time: 30–35 minutes (baking) + ~10 minutes stovetop/simmer time
  • Total Time: Approximately 55–60 minutes
  • Servings: 8
  • Difficulty Level: Easy — great for weeknight cooks and beginners

Nutrition Highlights

Estimated nutrition per serving (recipe makes 8 servings). Values are approximate and calculated from standard reference sources such as USDA FoodData Central; see guidance from the CDC and Mayo Clinic for broader nutritional recommendations.

  • Calories: ~336 kcal
  • Protein: ~19.5 g
  • Carbohydrates: ~23.2 g
  • Fat: ~19.0 g
  • Dietary Fiber: ~4.7 g
  • Sodium: variable depending on canned ingredients and salt added (estimate 400–700 mg per serving)

Notes: These values are estimates based on the specific ingredient quantities in this recipe (1 lb ground beef, 1 cup cornmeal, 1 cup cheddar, etc.). If you swap leaner beef, low-fat milk, or reduced-sodium canned goods, nutrition will change. For individualized nutrition advice, consult reliable resources like the USDA FoodData Central, the CDC, or a registered dietitian.

Why You’ll Love It

  • A sensory win: The casserole delivers savory, smoky, and slightly tangy flavors with a pleasing contrast of textures — a crisp cornmeal top and a luscious beef-and-bean interior.
  • Crowd-pleasing and nostalgic: It evokes potluck tradition and family dinners, yet is simple enough for busy nights.
  • Economical and adaptable: Uses pantry staples (cornmeal, canned beans, tomatoes) and stretches inexpensive ground beef into a hearty main.
  • Make-ahead friendly: Assembles quickly and reheats beautifully — great for meal prep or feeding unexpected guests.

How to Make Texas Tamale Pie

Ingredients

  • 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
  • 1 cup cornmeal
  • 1 cup milk
  • 1 large egg
  • 1 cup shredded cheddar cheese
  • 1/2 cup sliced black olives (optional)
  • 1/4 cup chopped fresh cilantro for garnish

Optional ingredients and substitutions

  • Swap ground beef for ground turkey or chicken for a leaner version.
  • Make it vegetarian: replace beef with a plant-based ground substitute or double the black beans and add cooked lentils or chopped mushrooms.
  • For gluten-free: most cornmeal is naturally gluten-free — verify packaging if sensitive.
  • Dairy-free: use plant-based milk and a dairy-free shredded cheese.
  • Add heat: include diced jalapeños or 1/2 teaspoon cayenne with the chili powder.
  • Swap cheddar for Monterey Jack or pepper jack for a different cheese profile.

Step-by-step directions

  1. Preheat your oven to 350°F (175°C).
  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 to let the flavors meld.
  4. In a separate bowl, combine the cornmeal, milk, and egg, mixing until smooth. Let sit for a couple of minutes so the cornmeal hydrates slightly.
  5. Grease a 9×13-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, smoothing gently.
  7. Sprinkle the shredded cheddar cheese and black olives (if using) over the top.
  8. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and set (a toothpick inserted into the center should come out mostly clean).
  9. Let it cool for 10 minutes before slicing. Garnish with chopped cilantro before serving.

Practical tips

  • Avoid overmixing the cornmeal batter — mix just until combined; overworking can yield a tougher texture.
  • If the top is browning too quickly, tent loosely with foil and continue baking until set.
  • To check doneness in the center, insert a toothpick or butter knife — it should come out with moist crumbs, not wet batter.
  • Drain excess grease from the beef to prevent a greasy casserole; a little fat is desirable for flavor.
  • Let the pie rest before slicing so the cornmeal sets and pieces hold shape.

Best Pairings

  • Classic sides: a crisp green salad with lime vinaigrette, Mexican-style slaw, or steamed veggies.
  • Toppings: sour cream or Greek yogurt, sliced avocado or guacamole, extra chopped cilantro, and lime wedges.
  • Drinks: a chilled beer, a fruity iced tea, or a spicy bloody mary for brunch.
  • For breakfast: serve slices alongside scrambled eggs and salsa for a Southwestern brunch twist.
  • Snack-style: warm slices on small plates with pickled jalapeños for a game-day spread.

Shelf Life & Storage

  • Room temperature: Do not store at room temperature for longer than 2 hours after baking. Per USDA food safety guidance, perishable foods should not be left at room temp beyond 2 hours.
  • Refrigerator: Store cooled leftovers in an airtight container for 3–4 days. Reheat in a 350°F oven or in the microwave until steaming hot.
  • Freezer: Wrap tightly or use a freezer-safe container and freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating tip: Reheat covered in the oven at 325–350°F until warmed through to preserve moisture; remove cover near the end to refresh the top crust.

Chef’s Advice

  • Choose the right beef: 85% lean ground beef strikes a good balance between flavor and manageable fat — leaner meat is drier; fattier blends produce excess grease.
  • Texture balance: For a softer cornmeal layer, use a slightly higher milk ratio (add 1–2 tablespoons extra) or let the cornmeal batter rest for 5–10 minutes before assembling.
  • Cheese strategy: Mix half the cheese into the beef layer for creaminess and save the rest for a melty golden top.
  • Flavor depth: Toast the cornmeal lightly in a dry skillet before using for a nuttier aroma. You can also sweat the onions a few minutes longer or add a teaspoon of smoked paprika for a smoky note.
  • Salt awareness: Canned beans and tomatoes can be high in sodium—taste before adding salt and use low-sodium cans if watching salt intake.

Creative Twists

  1. Vegetarian Tamale Pie

    • Replace the ground beef with a sautéed mixture of chopped mushrooms, bell peppers, and extra black or pinto beans. Add 1 teaspoon smoked paprika for depth. Use vegetable broth in place of milk if needed for moisture, and a plant-based cheese if desired.

  2. Green Chile & Corn Tamale Pie

    • Fold in 1 cup of fresh or frozen corn kernels and substitute the diced tomatoes with canned green chiles (or add a can of diced tomatoes plus a can of chopped green chiles) to brighten and spice the filling.

  3. Gluten-Free Breakfast Casserole Twist

    • Use the same cornmeal topping but add crumbled cooked breakfast sausage in place of ground beef and top with scrambled eggs mixed into the filling for a hearty brunch casserole.

  4. Lighter Version

    • Use 93% lean ground turkey, low-fat milk, and reduce cheese to 1/2 cup; increase beans for protein and fiber while keeping calories lower.

Frequently Asked Questions

Q: Can I make this ahead and bake later?
A: Yes — assemble the pie in the baking dish, cover tightly, and refrigerate up to 24 hours. Bake a few extra minutes if chilled.

Q: My cornmeal topping is grainy — how can I make it smoother?
A: Let the cornmeal batter rest 5–10 minutes to hydrate. Use fine-ground cornmeal for a smoother texture or blend briefly in a food processor.

Q: Can I reduce the sodium?
A: Use low-sodium canned beans and tomatoes, skip added salt or reduce it, and use unsalted cheese or lower-sodium cheese to cut sodium content.

Q: How do I reheat slices without drying them out?
A: Reheat covered in a 325–350°F oven until warmed through, or microwave in short bursts with a cover or damp paper towel to retain moisture.

Q: Is this dish freezer-friendly?
A: Yes — freeze in an airtight container for up to 2–3 months. Thaw overnight in the fridge before reheating.

Conclusion

If you’re craving something that feels like a warm kitchen hug and also feeds a crowd with minimal fuss, this Texas Tamale Pie is a go-to. Try the classic version first, then experiment with one of the creative twists to make it your own. For inspiration and variations on regional takes, see the hearty version at Flavor Mosaic’s Texas Tamale Pie and the casserole-style approach at Yellow Rose Life’s Texas Tamale Pie casserole. Share your photos and tweaks — I love seeing how readers make recipes their own.

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Texas Tamale Pie

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Description

A bubbling, golden-topped casserole with a cornmeal crust and saucy filling of beef, black beans, and cheddar cheese.

Ingredients

Scale
  • 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
  • 1 cup cornmeal
  • 1 cup milk
  • 1 large egg
  • 1 cup shredded cheddar cheese
  • 1/2 cup sliced black olives (optional)
  • 1/4 cup chopped fresh cilantro for garnish

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet over medium heat, cook the ground beef and chopped onion until browned, about 5–7 minutes. Drain excess fat.
  3. Stir in black beans, diced tomatoes, chili powder, cumin, garlic powder, salt, and black pepper. Simmer for 5 minutes.
  4. In a separate bowl, mix cornmeal, milk, and egg. Let sit for a couple of minutes.
  5. Grease a 9×13-inch baking dish, pour half of the cornmeal mixture, layer the beef mixture, and pour the remaining cornmeal on top.
  6. Sprinkle cheddar cheese and black olives over the top.
  7. Bake for 30–35 minutes or until the top is golden brown. Let cool for 10 minutes before slicing, garnish with cilantro.

Notes

Let the cornmeal batter rest to achieve a smooth texture. Adjust cheese for flavor depth and salt for sodium content.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 336
  • Sugar: 4g
  • Sodium: 500mg
  • Fat: 19g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 5g
  • Protein: 20g
  • Cholesterol: 45mg

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