Texas Tamale Pie

A comforting mashup of cornbread and savory ground beef layered with beans and tomatoes, perfect for a weeknight dinner.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

Meat and Beans

1 pound ground beef Or ground turkey or plant-based crumbles as a substitute.
1 can black beans, drained and rinsed
1 can diced tomatoes Opt for those with green chiles for a kick.

Cornbread Batter

1 cup cornmeal Instant cornmeal can be used with liquid adjustment.
1 cup milk
1 large egg
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste Season to preference.

Toppings

1 cup shredded cheddar cheese Pepper jack is a great alternative for more flavor.
Fresh cilantro for garnish Optional for serving.

Method

Preparation

Preheat your oven to 400°F (200°C) while you gather your ingredients.
In a spacious skillet, brown the ground beef over medium heat. Drain the excess fat.
Stir in black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Cook for about 5 minutes.
Transfer the mixture to a greased baking dish.
In a separate bowl, combine cornmeal, milk, egg, and a pinch of salt. Mix until smooth.
Pour the cornbread mixture evenly over the beef and bean layer.
Sprinkle shredded cheddar cheese on top.

Baking

Bake for 25 to 30 minutes until cornbread is golden brown.
Garnish with fresh cilantro before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gSodium: 520mgFiber: 5gSugar: 2g

Notes

Serve with a crisp side salad, sour cream, or guacamole. Store leftovers in an airtight container in the fridge for up to three days. Can be frozen for up to two months.

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