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A delicious Texas Tamale Pie, fresh from the oven, served on a rustic dish

Classic Texas Tamale Pie

This comforting Classic Texas Tamale Pie features a savory ground beef and bean filling, topped with a golden brown cornbread crust. It's a hearty dish perfect for family dinners.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 450 kcal

Equipment

  • large skillet
  • 9x13 inch baking dish
  • large bowl
  • separate bowl
  • whisk
  • spoon
  • measuring cups and spoons

Ingredients
  

For the Filling

  • 1 tablespoon olive oil
  • 1 chopped large onion
  • 1 chopped bell pepper (any color)
  • 1.5 pounds lean ground beef
  • 2 cloves garlic minced
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 (15 ounce) can black beans rinsed and drained
  • 1 (15 ounce) can corn drained
  • 1 packet (1.25 oz) taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste

For the Cornbread Topping

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 cup shredded cheddar cheese optional

Instructions
 

Prepare the Filling

  • Heat olive oil in a large skillet, then add chopped onion and bell pepper and cook until softened, about 5-7 minutes.
  • Add ground beef to the skillet; brown, drain excess grease, then stir in minced garlic and cook for one minute.
  • Stir in tomatoes, beans, corn, taco seasoning, chili powder, and cumin. Simmer for 10-15 minutes, allowing flavors to meld, and season with salt and pepper.

Prepare for Baking

  • Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  • Whisk dry cornbread ingredients in one bowl; whisk wet ingredients in another.
  • Combine wet and dry cornbread ingredients, mixing until just combined, then fold in cheddar cheese if desired.

Assemble and Bake

  • Spread the meat filling evenly in the prepared baking dish, then carefully spoon the cornbread batter over the top, covering completely.
  • Bake for 25-35 minutes, or until the cornbread is golden brown and a toothpick inserted comes out clean.
  • Let the tamale pie rest for 5-10 minutes before slicing and serving for easier handling.

Notes

For an extra kick, add a pinch of cayenne pepper to the meat filling. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.