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

Classic Texas Tamale Pie

This hearty Classic Texas Tamale Pie features a savory ground beef filling with diced tomatoes, corn, and spices, topped with a golden-brown, fluffy cornbread.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 450 kcal

Equipment

  • 9x13 inch baking dish
  • large skillet or Dutch oven
  • whisk
  • medium bowl
  • small bowl
  • toothpick

Ingredients
  

For the Filling

  • 1 tablespoon olive oil
  • 1 ½ pounds ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 ounce) diced tomatoes, undrained
  • 1 (15 ounce) can corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained (optional)
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste

For the Cornbread Topping

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ¼ cup unsalted butter, melted
  • 1 large egg
  • ½ cup shredded cheddar cheese (optional)

For Garnish (Optional)

  • Shredded cheddar cheese
  • Chopped fresh cilantro
  • Diced avocado
  • Sour cream or Greek yogurt

Instructions
 

Preheat & Prep

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Brown the Meat

  • Heat olive oil in a large skillet, then add ground beef and cook until browned, draining excess fat.

Sauté Aromatics

  • Add chopped onion to the skillet and cook until softened, then stir in minced garlic for one minute until fragrant.

Build the Filling

  • Stir in tomatoes, corn, black beans (if using), beef broth, and spices; simmer for 10-15 minutes, then season with salt and pepper.

Prepare Cornbread Batter

  • Whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine milk, melted butter, and egg; mix wet into dry until just combined, then fold in cheese if desired.

Assemble the Pie

  • Pour the meat filling evenly into the prepared baking dish, then carefully spread the cornbread batter over the top.

Bake

  • Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick comes out clean.

Rest & Serve

  • Let the pie rest for 5-10 minutes before serving. Garnish with cheese, cilantro, avocado, or sour cream as desired.

Notes

For extra spice, increase the amount of cayenne pepper. If you don't have beef broth, you can substitute it with chicken broth or water, but adjust seasonings as needed. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.