Texas Tamale Pie
A comforting and budget-friendly one-dish casserole inspired by classic tamales, perfect for family dinners and entertaining guests.
Ingredients
Main Ingredients
- 1 pound ground beef Can substitute with turkey or meat substitute.
- 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 Adjust based on spice preference.
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping Ingredients
- 1 cup cornmeal
- 1 cup milk Use almond or soy milk for dairy-free option.
- 1 large egg
- 1 cup shredded cheddar cheese Mix with other cheeses for added flavor.
- 1/2 cup sliced black olives Optional.
- 1/4 cup chopped fresh cilantro For garnish.
Instructions
Preparation
- Preheat your oven to 350°F.
- In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft, about 5-7 minutes. Drain any excess fat.
- Stir in the black beans, diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and black pepper. Allow to simmer for 5 minutes.
- In a separate bowl, combine the cornmeal, milk, and egg, mixing until smooth.
- Grease a 9×13-inch baking dish. Pour half of the cornmeal mixture into the dish, spreading it evenly.
- Layer the beef mixture over the cornmeal, then pour the remaining cornmeal mixture on top.
- Sprinkle shredded cheddar cheese and sliced black olives over the top.
Baking
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and set.
- Let it cool for 10 minutes before slicing. Garnish with chopped cilantro before serving.
Notes
To store any leftovers, allow the pie to cool completely, then transfer it into an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze individual portions wrapped tightly.