Description
This hearty Texas Tamale Pie is a comforting casserole featuring a savory ground beef and black bean filling seasoned with classic Southwestern spices, layered between creamy cornmeal batter, and topped with melted cheddar cheese and optional black olives. Perfect for a family dinner, it combines rich flavors with a satisfying texture.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef
- 1 medium onion, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes with green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cornmeal Batter
- 1 cup cornmeal
- 1 cup milk
- 1 large egg
Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup sliced black olives (optional)
- 1/4 cup chopped fresh cilantro for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tamale pie.
- Cook Meat and Onion: In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion softens, about 5-7 minutes. Drain any excess fat from the skillet to keep the dish from becoming greasy.
- Add Beans and Seasonings: Stir in the drained black beans, diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and black pepper. Allow the mixture to simmer gently for 5 minutes, helping the flavors blend together beautifully.
- Prepare Cornmeal Batter: In a separate bowl, whisk together the cornmeal, milk, and egg until smooth and well combined, forming the batter that will encase the filling.
- Assemble the Pie: Grease a 9×13-inch baking dish and pour half of the cornmeal batter into the dish, spreading it evenly to create the base layer for the pie.
- Add Beef Layer: Spread the cooked beef and bean mixture evenly over the cornmeal base layer, ensuring full coverage for a balanced bite in every serving.
- Top with Remaining Batter: Pour the remaining cornmeal batter over the beef mixture, spreading it evenly across the top to seal the filling inside.
- Add Cheese and Olives: Sprinkle the shredded cheddar cheese and sliced black olives (if using) evenly over the top layer of cornmeal batter to add flavor and a satisfying cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and set, indicating the pie is fully cooked through.
- Cool and Garnish: Remove the dish from the oven and allow it to cool for 10 minutes. Garnish with chopped fresh cilantro before slicing and serving to add a fresh herbal note.
Notes
- Drain the excess fat after cooking the beef to prevent a greasy casserole.
- Using diced tomatoes with green chilies adds a mild spicy kick—adjust to taste if preferred milder or spicier.
- Black olives are optional but add a salty contrast that complements the other flavors.
- Allow the pie to cool slightly before slicing to help it hold its shape better.
- Serve with a side of sour cream or guacamole for extra richness.
