Texas Tamale Pie
A savory and hearty Tex-Mex dish featuring seasoned ground beef, zesty beans, and a cheesy cornmeal crust, perfect for comforting meals and gatherings.
Ingredients
For the beef mixture
- 1 pound ground beef Can substitute with plant-based alternative for vegetarian option.
- 1 medium onion, chopped
- 1 can black beans, drained and rinsed 15 ounces size.
- 1 can diced tomatoes with green chilies 15 ounces size.
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the cornmeal crust
- 1 cup cornmeal
- 1 cup milk
- 1 large egg
Toppings
- 1 cup shredded cheddar cheese Can experiment with other cheeses.
- 1/2 cup sliced black olives Optional.
- 1/4 cup chopped fresh cilantro For garnish.
Instructions
Preparation
- 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.
Cornmeal Mixture
- In a separate bowl, combine the cornmeal, milk, and egg, mixing until smooth.
- Grease a 9 x 13-inch baking dish. Pour half of the cornmeal mixture into the dish, spreading it evenly.
Assembly
- 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.
Baking
- 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
Serve warm with sour cream, salsa, or guacamole. Can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.