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A savory Texas Tamale Pie cooked to perfection, showcasing its golden crust.

Classic Texas Tamale Pie

A hearty and flavorful Tex-Mex casserole featuring a seasoned ground beef and tomato filling topped with a cheesy cornbread crust. Perfect for a comforting family meal.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • large skillet or Dutch oven
  • 9x13-inch baking dish
  • large bowl
  • medium bowl

Ingredients
  

For the Filling

  • 1 tablespoon olive oil
  • large onion, chopped
  • green bell pepper, chopped
  • 1 pound lean ground beef
  • 15 ounce tomato sauce
  • 14.5 ounce diced tomatoes, undrained
  • 15 ounce whole kernel corn, drained
  • 2.25 ounce sliced black olives, drained optional
  • 1.25 ounces taco seasoning mix
  • 1 teaspoon ground cumin
  • 0.5 teaspoon chili powder
  • Salt and freshly ground black pepper to taste

For the Cornbread Topping

  • 1.5 cups yellow cornmeal
  • 0.5 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt for cornbread
  • 1.5 cups milk
  • 0.25 cup vegetable oil (or melted unsalted butter)
  • large egg
  • 1 cup shredded cheddar cheese divided

Instructions
 

Prep the Filling

  • Heat olive oil in a large skillet over medium heat, then add chopped onion and green bell pepper. Sauté for 5-7 minutes until softened.
  • Add ground beef to the skillet and cook, breaking it up, until fully browned. Drain any excess grease.
  • Stir in tomato sauce, diced tomatoes, corn, black olives (if using), taco seasoning, cumin, chili powder, salt, and pepper. Simmer for 10-15 minutes, covered, to meld flavors.

Make the Cornbread Topping

  • Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  • In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, oil (or melted butter), and egg.
  • Pour wet ingredients into dry ingredients and stir until just combined; do not overmix. Gently fold in 1/2 cup of shredded cheddar cheese.

Assemble and Bake

  • Pour the beef filling into the prepared baking dish and spread evenly. Carefully spoon the cornbread batter over the beef mixture, spreading to cover completely.
  • Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the cornbread topping.
  • Bake for 25-30 minutes until the cornbread is golden brown, cooked through, and a toothpick comes out clean.
  • Let the Tamale Pie rest for 5-10 minutes before slicing and serving.

Notes

For extra heat, add a pinch of cayenne pepper to the filling along with the chili powder. You can also experiment with different types of shredded cheese for the topping, such as a Mexican blend or Monterey Jack.