Hearty Texas Tamale Pie: A Family Favorite Recipe (Print Version)

Whip up a comforting Texas Tamale Pie recipe with a rich, savory filling and cornbread topping. It's an easy weeknight meal, full of flavor!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Tex-Mex
Dietary: Meat-based

# Ingredients:

→ For the Hearty Filling

01 - 1 tbsp olive oil
02 - 1 lb ground beef (85/15 recommended)
03 - 1 medium onion, chopped
04 - 3 cloves garlic, minced
05 - 1 (14.5 oz) can diced tomatoes, undrained
06 - 1 (15 oz) can black beans, rinsed and drained
07 - 1 cup chicken broth
08 - 2 tbsp chili powder
09 - 1 tsp ground cumin
10 - Salt and black pepper to taste

→ Cornbread Topping Essentials

11 - 1 cup yellow cornmeal
12 - ½ cup all-purpose flour
13 - 1 tbsp baking powder
14 - ½ tsp salt
15 - 1 cup milk (or buttermilk)
16 - ¼ cup unsalted butter, melted
17 - 1 large egg

→ Finishing Touches

18 - 1 cup shredded cheddar cheese
19 - Fresh cilantro or green onions, chopped (for garnish, optional)

# Instructions:

01 - First things first, get that ground beef sizzling in a large skillet or Dutch oven over medium-high heat. Break it up with a spoon as it cooks. Once it’s nicely browned and no pink remains, drain off any excess fat. This is where I sometimes get impatient, but honestly, don’t rush it. Add your chopped onion and let it soften, about 5 minutes, until it’s translucent and smells sweet. Then, toss in the minced garlic and cook for another minute; it should smell fragrant, but not burnt – watch it, garlic burns fast!
02 - Now for the good stuff! Stir in the diced tomatoes, black beans, chicken broth, chili powder, and cumin. Give it a good stir to combine everything. Bring this mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes. This simmering time is crucial; it allows all those amazing flavors to meld together. I've been known to sneak a taste here – sometimes it needs a little more salt or pepper, or even a tiny pinch more chili powder. Trust your taste buds, hon!
03 - While your filling is doing its thing, preheat your oven to 375°F (190°C). In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, and a pinch of salt. In a separate bowl, combine the milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir just until combined. Don't overmix; a few lumps are totally fine! Overmixing can make the cornbread tough, and we want it light and fluffy, you know?
04 - Once the filling has simmered and is smelling absolutely divine, pour it into a 9x13 inch baking dish. Make sure it’s spread out evenly. Now, carefully spoon the cornbread batter over the top of the meat filling. It doesn't have to be perfect, a rustic look is part of its charm! Sometimes I get a little messy here, but it all bakes out. Sprinkle the shredded cheddar cheese generously over the cornbread topping. This cheese layer gets all bubbly and golden, which is honestly my favorite part.
05 - Pop that beautiful Texas Tamale Pie into your preheated oven. Bake for 25-30 minutes, or until the cornbread topping is golden brown and a wooden skewer inserted into the center comes out mostly clean. The cheese should be melted and bubbly, too. I often peek through the oven door, watching it transform – the smells that fill the kitchen are just heavenly. Don't be afraid to give it a few extra minutes if it needs to brown up a bit more.
06 - Once it’s done, take the Texas Tamale Pie out of the oven and let it rest for 5-10 minutes. This resting time is important; it allows the filling to set a bit and makes serving so much easier. Trust me, I’ve tried to cut into it right away, and it was a bit of a glorious mess, but a mess nonetheless! Garnish with some fresh cilantro or green onions if you like. Then, scoop out generous portions and watch everyone dig in. It's truly a satisfying meal!

# Notes:

01 - Always drain the fat from the ground beef; it keeps the filling from being greasy.
02 - Leftovers store well in the fridge for 3-4 days, tasting even better!
03 - Swap black beans for pinto beans if that's what you have on hand.
04 - A dollop of sour cream or fresh cilantro makes this dish extra special.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - 9x13 inch baking dish
03 - mixing bowls
04 - whisk

# Nutrition (Per Serving):

Calories: 450-500
Total Fat: 20-25g
Total Carbohydrate: 45-50g
Protein: 30-35g

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