Texas Tamale Pie
A comforting dish featuring ground beef, black beans, and spices, all under a golden cornmeal topping, perfect for any gathering.
Ingredients
Meat and Vegetables
- 1 pound ground beef can be substituted with ground turkey
- 1 medium onion, chopped
- 1 can (15 ounces) black beans, drained and rinsed can substitute with kidney beans or chickpeas
- 1 can (15 ounces) diced tomatoes with green chilies
Spices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cornmeal Topping
- 1 cup cornmeal can use gluten-free cornmeal
- 1 cup milk
- 1 large egg
Toppings
- 1 cup shredded cheddar cheese Monterey Jack or pepper jack can be used
- 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. Let it simmer for about 5 minutes.
- In a separate bowl, combine the cornmeal, milk, and egg, mixing until smooth.
- Grease a 9x13-inch baking dish. Pour half of the cornmeal mixture into the dish, spreading it evenly.
Assembly and Baking
- Layer the beef mixture over the cornmeal, then pour the remaining cornmeal mixture on top.
- Sprinkle the shredded cheddar cheese and black olives over the top.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and set.
- Let it cool for about 10 minutes before slicing. Garnish with chopped cilantro before serving.
Notes
This dish can be served with fresh guacamole, sour cream, or cornbread. For storage, keep in an airtight container in the refrigerator for up to three days. It freezes well for up to three months.