Texas Tamale Pie – Easy, Hearty & Cheesy Comfort Food (50 Minutes)
Table of Contents
The Ultimate One-Dish Tex-Mex Comfort Food
There’s a special kind of magic in a dish that requires just one pan to go from stovetop to oven to table. Texas Tamale Pie is exactly that kind of magic. It captures all the hearty, flavorful essence of traditional tamales—the savory spiced meat, the beans, the chili-spiked tomatoes—but simplifies it into a comforting casserole crowned with a golden cornbread crust. It’s the perfect solution for when you crave deep, satisfying Tex-Mex flavors without the fuss. This is the dish that will have everyone asking for seconds. If you love easy, cheesy bakes, our Cheeseburger French Fry Casserole is another family-weeknight hero.
Why This Casserole Deserves a Spot in Your Rotation
- One-Pan Wonder: Brown the meat, mix the topping, layer, and bake. Minimal dishes, maximum flavor.
- 50 Minutes Start to Finish: A complete, hearty meal on the table in under an hour.
- Customizable Comfort: Easily adjust the spice level or make it vegetarian.
- Feeds a Crowd: Perfect for family dinners, potlucks, or meal prepping for the week.
- Leftovers are Amazing: It reheats beautifully, tasting just as good the next day.
Your Simple, Flavor-Packed Ingredients
- Ground Beef: 1 pound. Provides the rich, savory base (ground turkey works too).
- Onion: 1 medium, chopped. For aromatic sweetness.
- Black Beans: 1 (15 oz) can, drained and rinsed. Adds heartiness and fiber.
- Diced Tomatoes with Green Chilies: 1 (10 oz) can (like Rotel). The zesty, saucy backbone.
- Spices: 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, salt, and pepper.
- For the Cornbread Topping:
- Cornmeal: 1 cup
- Milk: 1 cup
- Egg: 1 large
- Shredded Cheddar Cheese: 1 ½ cups, divided.
- For Garnish (Optional): Sliced black olives, chopped fresh cilantro, sour cream.
Smart Shortcut: Use a box of cornbread mix (about 8.5 oz) in place of the plain cornmeal, milk, and egg. Just prepare according to the package directions for muffins or pancakes—it works like a charm and adds a touch of sweetness.
How to Make Texas Tamale Pie: Step-by-Step
- Brown the Beef: Preheat your oven to 350°F (175°C). In a large ovenproof skillet or a separate skillet, cook the ground beef and onion over medium heat until the beef is browned and the onion is soft. Drain any excess fat.
- Create the Filling: To the beef, stir in the black beans, diced tomatoes with green chilies, and all the spices (chili powder, cumin, garlic powder, salt, pepper). Let it simmer together for 5 minutes to blend the flavors. Remove from heat. If using a separate skillet, transfer this mixture to a greased 9×13 inch baking dish.
- Make the Cornbread Topping: In a medium bowl, whisk together the cornmeal, milk, and egg until you have a smooth, pourable batter.
- Layer the Pie: If you used an ovenproof skillet, pour half of the cornmeal batter evenly over the beef mixture. If using a baking dish, spread half the batter in the bottom of the dish, then top with the beef filling. Either way, sprinkle 1 cup of the shredded cheese over the beef layer.
- Top & Bake: Carefully pour the remaining cornmeal batter over the cheese and beef layer, spreading it gently to cover as much as possible. Sprinkle the remaining ½ cup of cheese (and olives, if using) over the top.
- Bake to Perfection: Bake for 30-35 minutes, until the cornbread topping is fully set, golden brown, and a toothpick inserted into the center comes out clean.
- Rest & Serve: Let the pie cool for a crucial 10 minutes before slicing. This allows the layers to set. Garnish with fresh cilantro and serve with sour cream.
Pro Tips for the Best Tamale Pie
- Let it Rest: Don’t skip the 10-minute cooling time! This is key for clean slices and perfect layers.
- Boost the Flavor: For a deeper flavor, add ½ cup of frozen corn or a diced bell pepper to the beef filling when you add the beans.
- Check for Doneness: The cornbread topping should be golden and spring back when lightly touched in the center.
- Skillet to Oven: Using a large cast iron or oven-safe skillet is the ultimate one-pan method and looks fantastic for serving.
- Spice to Your Liking: Add a diced jalapeño to the beef or use hot chili powder for more heat.
Serving Suggestions & Perfect Pairings
This pie is a complete meal in itself! For a perfect Tex-Mex spread, serve it with a simple side salad topped with avocado and a lime vinaigrette, or some cilantro-lime rice. A cool, creamy side like coleslaw also balances the richness beautifully. It’s the ideal cozy companion to our Creamy Sausage Potato Soup on a chilly night.
Nutrition at a Glance
(Approximate per serving, 1/8th of pie) Calories: ~380, Fat: 18g, Carbohydrates: 30g, Fiber: 5g, Sugar: 4g, Protein: 25g. A satisfying and balanced main dish.
Storing, Freezing, and Reheating
- Store: Cool completely, then cover and refrigerate for up to 4 days.
- Freeze: Wrap cooled portions tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Reheat individual portions in the microwave until hot. For the best texture, reheat larger pieces in a 350°F oven for 15-20 minutes, covered with foil.
Your Tamale Pie Questions Answered
- Can I make this ahead of time? Yes! Assemble the pie completely (through step 5), cover, and refrigerate for up to 24 hours. Bake as directed, adding 5-10 minutes to the bake time since it’s starting cold.
- Is this gluten-free? Yes, as long as you use certified gluten-free cornmeal. Double-check that your canned tomatoes and spices are also gluten-free.
- Can I use a different meat? Ground turkey, chicken, or even a plant-based ground “meat” work perfectly.
- My cornbread topping is dry. What happened? This can happen if it’s overbaked. Ovens vary, so start checking at 30 minutes. Also, ensure you’re using the correct milk-to-cornmeal ratio.
- What’s the difference between this and traditional tamales? Traditional tamales involve spreading masa (corn dough) on corn husks, filling them, folding, and steaming. This casserole captures all those flavors in a much simpler, deconstructed, bakeable form.
More Family-Friendly Casseroles to Love
If this becomes a hit, explore our collection of easy bakes. Our Easy Mac and Cheese Meatloaf Casserole is pure nostalgia, and for another Tex-Mex favorite, our Beef and Cheese Chimichangas are always a fun treat.
The Story Behind This Comforting Recipe
This recipe is a beautiful example of home cooking ingenuity—taking the complex, labor-intensive process of making traditional tamales and transforming it into an accessible, weeknight-friendly casserole. It’s a tribute to Tex-Mex cuisine’s ability to be both deeply flavorful and wonderfully simple, creating a dish that feels like a warm, hearty hug on a plate. The method of layering a cornbread batter over a savory filling to create its own crust is inspired by the comforting and straightforward Texas Tamale Pie recipe on Made By Ranis.
Save This Recipe For Your Next Cozy Night In!
This is the definition of a keeper recipe. Pin it to your “Family Dinners” or “Comfort Food” Pinterest board to have it ready for any night. Made it your own? We’d love to see it—tag us in your photos! For hundreds more recipes designed to bring joy to your table, explore our full collection.
Texas Tamale Pie
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). In a large ovenproof skillet or separate pan, cook ground beef and onion until beef is browned. Drain fat.
- Stir in black beans, diced tomatoes, chili powder, cumin, garlic powder, salt, and pepper. Simmer for 5 minutes. If not using an ovenproof skillet, transfer to a greased 9×13 inch baking dish.
- In a medium bowl, whisk together the cornmeal, milk, and egg until smooth to make the cornbread topping.
- Pour half of the cornmeal batter over the beef mixture (or spread in the bottom of the baking dish first). Sprinkle 1 cup of cheese over the layer.
- Carefully pour the remaining cornmeal batter over the top, spreading to cover. Sprinkle with remaining ½ cup cheese (and olives, if using).
- Bake for 30-35 minutes until the cornbread topping is golden brown, set, and a toothpick comes out clean. Let cool for 10 minutes before slicing. Garnish with cilantro.