Texas Tamale Pie Recipe
Hearty Texas Tamale Pie Recipe with ground beef, beans, corn, and cheesy cornbread topping for the ultimate beef dinner.
Equipment
- Large skillet
- 9x13 baking dish
- Mixing bowls
- Whisk
Ingredients
- 1 1/2 pounds ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup corn kernels drained if canned
- 1 can (15 oz) black beans drained and rinsed
- 1 can (14.5 oz) diced tomatoes undrained
- 1 can (10 oz) enchilada sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1/2 cup shredded cheddar cheese for topping
Instructions
- Brown 1 1/2 pounds ground beef with diced onion, garlic, and bell pepper in a skillet until cooked through, about 8 minutes. Drain fat.
- Add corn, black beans, diced tomatoes, enchilada sauce, chili powder, cumin, paprika, salt, and pepper. Simmer 10 minutes.
- Preheat oven to 375°F. Transfer mixture to greased 9x13 dish; top with 1 cup shredded cheddar.
- Whisk cornmeal, flour, baking powder, sugar, salt together. Beat milk, eggs, melted butter; combine gently.
- Spread batter over filling; sprinkle 1/2 cup cheddar. Bake 25-30 minutes until golden.
- Rest 10 minutes before serving.
Notes
- Drain beef well to avoid soggy pie.
- Foil tent if browning too fast.
- Make-ahead: Refrigerate assembled up to 24 hours.