Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Texas Tamale Pie is one of those magic dinners that feels like a hug in a casserole dish and takes almost no dramatic effort. It is hearty, a little spicy, and kind of proud of itself without trying too hard.
Want a side that will make people nod in approval like they are culinary critics? Try pairing this with my crispiest air fryer mashed potato balls recipe for maximum snack power crispiest air fryer mashed potato balls recipe. Yes, that was your hint to make the whole meal irresistible.
Why This Recipe is Awesome
First off, it is basically comfort food that wears a cowboy hat. It is filling, flavorful, and idiot proof. You brown some meat, stir in beans and tomatoes, slap cornmeal on top, and the oven does the rest. How easy is that? Very.
It is also flexible. Want it spicier? Throw in some hot sauce or jalapeños. Want it milder? Use plain diced tomatoes. Want to pretend you are serving something fancy? Sprinkle cilantro and act like it was intentional. This dish forgives sloppy cooking. Even I did not mess it up the first time.
Ingredients You’ll Need
- 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 because olives are fun if you like them
- 1/4 cup chopped fresh cilantro for garnish because freshness counts
Yes, that is everything. Don’t skip the rinsing of the beans unless you enjoy cloudy mystery liquid.
Step-by-Step Instructions
- Preheat your oven to 350°F.
- 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.
- Stir in the black beans diced tomatoes with green chilies chili powder cumin garlic powder salt and black pepper. Simmer for 5 minutes.
- In a separate bowl combine the cornmeal milk and egg mixing until smooth.
- Grease a 9×13-inch baking dish. Pour half of the cornmeal mixture into the dish spreading it evenly.
- Layer the beef mixture over the cornmeal then pour the remaining cornmeal mixture on top.
- Sprinkle the shredded cheddar cheese and black olives over the top.
- Bake in the preheated oven for 30-35 minutes or until the top is golden brown and set.
- Let it cool for 10 minutes before slicing. Garnish with chopped cilantro before serving.
Common Mistakes to Avoid
- Thinking you do not need to preheat the oven rookie mistake. The cornbread top sets better when the oven is ready.
- Overcooking the beef until it is dry and sad. Brown it, drain, then move on. Nobody wants jerky in a casserole.
- Skipping the rinsing of canned beans that salty sludge can make the whole thing taste off. Rinse like you mean it.
- Pouring cold milk right into the cornmeal without stirring first it may clump. Mix until smooth and drama free.
- Serving it immediately the cornbread top needs a few minutes to firm up. Let it rest 10 minutes before cutting.
Alternatives & Substitutions
Want to switch things up? Cool. Here are some simple swaps that work great.
- Use ground turkey or ground chicken instead of beef if you want something lighter. IMO turkey still tastes solid with big flavors.
- Swap the diced tomatoes with green chilies for plain diced tomatoes and add a chopped jalapeño if you like heat. That keeps control of the spice.
- Try cornmeal mix with a bit of corn flour if your cornmeal is too gritty. Texture matters to your mouth.
- Want vegetarian? Omit the meat and double the beans or add cooked lentils. You will not miss the beef after a bite or two.
- Not a fan of black olives? Use sliced green olives or skip them. Olives are optional drama.
Also if you like pot pie style casseroles you might enjoy this chicken pot pie casserole which is a different kind of cozy delicious chicken pot pie casserole. I like it on nights when I want something creamy and slightly nostalgic.
FAQ (Frequently Asked Questions)
Q. Can I make this ahead of time and bake it later?
A. Sure thing. Assemble it and cover it with foil then refrigerate for up to 24 hours. Take off the foil for the last 10 minutes so the top can brown.
Q. Can I freeze this?
A. Yes freeze in a freezer safe dish before baking for up to 3 months. Thaw overnight in the fridge before baking.
Q. Can I use cornmeal mix that already has baking powder?
A. You can but the texture may change. I prefer plain cornmeal for control but the pre-mixed stuff is a shortcut if you are in a hurry.
Q. How spicy is it with the canned tomatoes with green chilies?
A. Mild to moderate depending on the brand. Want tamer? Use plain tomatoes or drain the tomatoes a bit.
Q. Can I make this gluten free?
A. Yes use a certified gluten free cornmeal and check the spices and canned goods for hidden gluten if you are very strict.
Q. Can I swap cheddar for another cheese?
A. Absolutely. Monterey Jack or pepper jack are great swaps. Pepper jack adds a kick if you are feeling bold.
Q. How do I reheat leftovers without drying them out?
A. Cover with foil and bake at 325°F for about 15-20 minutes or microwave in short bursts with a splash of milk to keep it moist.
Final Thoughts
There you go a true crowd pleaser that is simple, flexible, and reliably comforting. Let the oven do most of the work and take the victory lap when people start spooning second helpings. Make it your own with toppings or keep it classic and smugly content.
Now go impress someone or yourself with your new culinary skills. You have earned it.
Conclusion
If you want a slightly different take or want another reference version check out this classic online rendition at Flavor Mosaic Texas Tamale Pie.
Print
Texas Tamale Pie
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Omnivore
Description
A hearty and comforting casserole that combines ground beef, beans, and a cornbread topping, making it perfect for a cozy dinner.
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)
Instructions
- Preheat your oven to 350°F.
- 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.
- Stir in the black beans, diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and black pepper. Simmer for 5 minutes.
- In a separate bowl, combine the cornmeal, milk, and egg, mixing until smooth.
- Grease a 9×13-inch baking dish. Pour half of the cornmeal mixture into the dish, spreading it evenly.
- Layer the beef mixture over the cornmeal, then pour the remaining cornmeal mixture on top.
- Sprinkle the shredded cheddar cheese and black olives over the top.
- Bake in the preheated oven for 30-35 minutes or until the top is golden brown and set.
- Let it cool for 10 minutes before slicing. Garnish with chopped cilantro before serving.
Notes
This dish is very flexible; adjust the spiciness and toppings according to your preference. Rinsing the beans is crucial for avoiding excess saltiness.