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- 1 pound ground beef - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 can (15 oz) black beans, thoroughly rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies - 2 cups frozen corn kernels - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 1 cup cornmeal - 2 cups low-sodium chicken broth - 1 cup shredded sharp cheddar cheese - 1/4 cup fresh cilantro, chopped (for garnish) - Sour cream (for serving, optional) This recipe serves six people. Each portion is hearty and filling. You can adjust the servings by increasing or decreasing the ingredients as needed. - Ground beef: Swap with ground turkey or plant-based meat for a lighter option. - Black beans: Use pinto beans or kidney beans if black beans are not on hand. - Chicken broth: Vegetable broth works well if you want a vegetarian dish. - Cornmeal: Polenta or masa harina can be used instead for a different texture. - Cheese: Feel free to use Monterey Jack or pepper jack for added spice. - Cilantro: If you don’t like cilantro, try fresh parsley or green onions for garnish. {{ingredient_image_2}} 1. Preheat your oven to 375°F (190°C). This helps the pie cook evenly. 2. In a large skillet, heat the ground beef over medium heat. Cook until it is fully browned. Use a spatula to break it apart. 3. Drain any excess fat from the skillet. This keeps your dish from being greasy. 4. Add the chopped onion and minced garlic to the beef. Sauté for about 5 minutes. Cook until the onion looks clear and smells good. 5. Stir in the rinsed black beans, diced tomatoes with green chilies, and frozen corn. 6. Season this mixture with chili powder, ground cumin, smoked paprika, salt, and pepper. Mix it well. 7. Let the mixture simmer for about 10 minutes. This allows the flavors to blend nicely. 8. While it simmers, heat the chicken broth in another pot until it boils. 9. Slowly add the cornmeal to the boiling broth. Whisk as you add it. This helps avoid lumps. 10. Cook the cornmeal mixture for about 3-5 minutes until it thickens. It should be creamy. 11. Grease a 9x13-inch baking dish. Spread the beef and bean mixture evenly in the bottom. 12. Pour the cornmeal mixture on top of the beef layer. Make sure it covers well. 13. Sprinkle the shredded cheddar cheese over the top. Use as much as you like! 14. Place the dish in the oven and bake for 25-30 minutes. Watch for the cheese to bubble and turn golden brown. 15. After baking, let the pie cool for about 5 minutes before slicing. 16. Garnish each piece with chopped cilantro. Serve with sour cream if you want a creamy touch. This step-by-step guide makes it easy to create Texas Tamale Pie. Enjoy making this warm, hearty meal! When making Texas Tamale Pie, avoid these common errors: - Under-seasoning: Be sure to add enough salt and spices. - Skipping the simmer: Letting the mixture simmer is key for flavor. - Not greasing the pan: A greased dish prevents sticking. - Overcooking the cheese: Watch the cheese closely to prevent burning. Here are my tips to make your tamale pie shine: - Use fresh ingredients: Fresh onions and garlic boost the taste. - Preheat your oven properly: A hot oven helps the cheese melt evenly. - Mix flavors well: Stir the beef and bean mix thoroughly for even flavor. - Add a kick: For spice lovers, include jalapeños or hot sauce. When it’s time to serve, think about these ideas: - Garnish with cilantro: Fresh herbs add brightness and color. - Pair with sour cream: It offers a cool contrast to the spice. - Serve with a side salad: A crisp salad balances the hearty pie. - Add avocado slices: Creamy avocado enhances the texture and flavor. Pro Tips Use lean ground beef: Opt for 90% lean ground beef to reduce excess fat, enhancing the overall flavor without making the dish greasy. Customize your spices: Feel free to adjust the chili powder and smoked paprika to your taste. If you prefer a spicier pie, add cayenne pepper or diced jalapeños. Make it vegetarian: Replace the ground beef with a plant-based protein or additional beans for a delicious vegetarian version of this tamale pie. Let it rest: Allow the tamale pie to cool for a few minutes before slicing. This helps the layers set, making it easier to serve. {{image_4}} You can make a vegetarian version of Texas Tamale Pie. Start with the same base. Use 1 pound of diced mushrooms instead of ground beef. Mushrooms add a nice texture and flavor. You can also add chopped bell peppers and zucchini for more veggies. Replace the chicken broth with vegetable broth for a rich taste. Keep the black beans and corn for protein. This dish still tastes amazing and is hearty! If you like heat, add some spice! You can use spicy sausage instead of ground beef. Chop up jalapeños and toss them in with the onion and garlic. You can also add a teaspoon of cayenne pepper to the mix. For a fiery kick, top with pepper jack cheese instead of sharp cheddar. This will make your tamale pie a true showstopper. Cheese can change the whole dish! Try using a blend of cheeses, like mozzarella and cheddar. You can also sprinkle feta cheese on top for a tangy twist. For toppings, consider adding sliced olives, diced avocado, or even crushed tortilla chips. These toppings add crunch and flavor. Get creative and mix and match to find your favorite combo. To keep your Texas Tamale Pie fresh, let it cool first. Then, place it in an airtight container. You can store it in the fridge for up to 3 days. If you plan to eat it later, make sure to wrap it tightly in plastic wrap or foil before storing. This helps prevent any odor changes from the fridge. When you're ready to enjoy the leftovers, there are two easy ways to reheat your Texas Tamale Pie. - Oven: Preheat your oven to 350°F (175°C). Place the pie in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 minutes or until warmed through. - Microwave: Place a slice on a microwave-safe plate. Heat it on high for 1-2 minutes. Check if it’s hot enough and heat longer if needed. To freeze Texas Tamale Pie, first, let it cool completely. Then, slice it into portions. Wrap each piece tightly in plastic wrap, and then place them in a freezer bag. Make sure to squeeze out any air. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating. Texas Tamale Pie is a fun, hearty dish. It features a beef and bean mix topped with cornmeal. The spices give it a nice kick, while cheese adds creaminess. It's like a tamale but in pie form! You get layers of flavor and texture, making it a family favorite. Yes, you can prepare Texas Tamale Pie ahead of time. Cook the beef and bean mix first, then store it in the fridge. You can also prepare the cornmeal layer. Just combine both when you’re ready to bake. This makes mealtime easy and quick. I love to serve Texas Tamale Pie with fresh toppings. Sour cream adds a nice creaminess. You can also sprinkle chopped cilantro on top for color. A side salad or some tortilla chips works great, too. They add crunch and balance to the meal. This blog post covered key ingredients for Texas Tamale Pie and their substitutes. I shared step-by-step cooking instructions, tips to avoid mistakes, and how to make the dish perfect. We explored tasty variations, storage methods, and answered common questions. In summary, you now have all you need to create this dish. Dive in, experiment, and enjoy every bite!

Texas Tamale Pie

A hearty and flavorful dish featuring ground beef, black beans, corn, and a cornmeal topping, baked to perfection.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Tex Mex
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can black beans, thoroughly rinsed and drained (15 oz)
  • 1 can diced tomatoes with green chilies (15 oz)
  • 2 cups frozen corn kernels
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1 cup cornmeal
  • 2 cups low-sodium chicken broth
  • 1 cup shredded sharp cheddar cheese
  • 1 4 cup fresh cilantro, chopped (for garnish)
  • optional sour cream (for serving)

Instructions
 

  • Begin by preheating your oven to 375°F (190°C).
  • In a large skillet set over medium heat, add the ground beef. Cook until browned and fully cooked through, breaking it apart with a spatula. Once cooked, drain any excess fat from the skillet.
  • To the skillet with beef, add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
  • Incorporate the rinsed black beans, diced tomatoes with green chilies, and frozen corn into the skillet. Season the mixture with chili powder, ground cumin, smoked paprika, salt, and pepper. Stir thoroughly to combine, then reduce the heat and let it simmer for approximately 10 minutes, allowing the flavors to meld.
  • While the mixture simmers, heat the chicken broth in a separate pot until it reaches a rolling boil. Gradually sprinkle in the cornmeal, whisking continuously to prevent lumps. Cook for about 3-5 minutes until the mixture thickens to a creamy consistency.
  • Take a greased 9x13-inch baking dish and evenly spread the beef and bean mixture as the bottom layer.
  • Next, pour the prepared cornmeal mixture over the beef and bean layer, ensuring an even spread across the surface.
  • Finish by sprinkling the shredded sharp cheddar cheese generously over the cornmeal layer.
  • Place the baking dish in your preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown on top.
  • Once baked, carefully remove the dish from the oven and allow it to cool for about 5 minutes before slicing into portions.
  • Garnish each serving with freshly chopped cilantro and offer sour cream on the side for a creamy complement if desired.

Notes

Serve with sour cream for an extra creamy touch.
Keyword baked dish, beef, tamale pie