Hearty Texas Tamale Pie Recipe: A Family Favorite (Print Version)

Texas Tamale Pie Recipe: A delicious comfort food! Enjoy a rich, savory filling & easy prep for a family-favorite weeknight meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Tex-Mex
Dietary: Standard

# Ingredients:

→ Hearty Filling Base

01 - 1.5 lbs ground beef (80/20 preferred)
02 - 1 large yellow onion, finely diced
03 - 3-4 cloves garlic, minced
04 - 1 large bell pepper (red or green), diced

→ Flavor Boosters & Sauce

05 - 1 (14.5 oz) can diced tomatoes, undrained
06 - 1 (8 oz) can tomato sauce
07 - 2 tbsp chili powder
08 - 1 tsp ground cumin
09 - 1/2 tsp salt (or to taste)
10 - 1/4 tsp black pepper (or to taste)

→ Cornbread Topping

11 - 1 cup yellow cornmeal
12 - 1/2 cup all-purpose flour
13 - 1 tbsp baking powder
14 - 1 tbsp granulated sugar
15 - 1/2 tsp salt
16 - 1 large egg
17 - 1 cup whole milk
18 - 1/4 cup unsalted butter, melted

→ Finishing Touches

19 - 1.5 cups shredded cheddar cheese
20 - Fresh cilantro, chopped (optional, for garnish)

# Instructions:

01 - Okay, first things first, grab your biggest skillet or Dutch oven and get that ground beef browning over medium-high heat. I always crank the heat a little higher than I probably should, so keep an eye on it! Once it's nicely browned, drain off any excess fat – I totally forgot this once, and the pie was a greasy mess. Then, toss in your diced onion, garlic, and bell pepper. Oh, the smells! This is where my kitchen starts to feel like a real kitchen, you know? Sauté them until softened, about 5-7 minutes.
02 - Once those veggies have softened up, it's time to get saucy. Pour in your undrained diced tomatoes, tomato sauce, chili powder, cumin, and a good pinch of salt and pepper. Give it a good stir, making sure everything is playing nice together. I always let it simmer for a bit, maybe 15-20 minutes, to really let those flavors meld. Don't rush this part, it's worth it, honestly, for that deep, rich taste. Reduce the heat to low and let it do its thing while you prep the cornbread.
03 - While your filling is doing its thing, let's get that cornbread ready. In a separate large bowl, whisk together your cornmeal, flour, baking powder, sugar, and salt. Make sure there are no lumps, I hate those! In a medium bowl, whisk the egg, milk, and melted butter until well combined. I almost always forget to melt the butter until the last second, so I'm usually scrambling a bit here, oops! Combine the wet and dry ingredients, stirring just until combined. Overmixing makes for tough cornbread, and we definitely don't want that.
04 - Now for the fun part! Preheat your oven to 375°F (190°C). Pour your rich, meaty filling into a 9x13 inch baking dish. Try to spread it evenly; I sometimes get a little lopsided, but it all bakes out. Then, carefully spoon the cornbread batter over the top of the filling. This can be tricky; I usually dollop it in spoonfuls and then gently spread it with the back of a spoon to cover the entire filling. Don't press too hard, you don't want the cornbread sinking into the meat!
05 - Pop that beauty into your preheated oven. Let it bake for about 25-30 minutes, or until the cornbread is beautifully golden brown and a toothpick inserted into the cornbread comes out clean. This is where I start peeking through the oven door every five minutes, honestly, because the smell is just incredible! Once it's looking good, pull it out and sprinkle that glorious shredded cheddar cheese all over the top. Back in the oven for another 5-10 minutes, just until the cheese is bubbly, melted, and slightly browned. Oh, the smell, it's heavenly!
06 - Okay, this is the hardest part for me: letting it rest. I know, I know, you want to dig in immediately! But trust me, giving it 5-10 minutes out of the oven lets everything settle and makes for much cleaner slices. I've cut into it too early before, and it was a bit of a glorious mess, but a delicious mess nonetheless. Garnish with fresh cilantro if you're into that sort of thing (my husband skips it, more for me!). Serve warm and watch it disappear!

# Notes:

01 - Don't skip draining the fat from the ground beef; it makes the pie heavy.
02 - Letting the Texas Tamale Pie rest for a few minutes after baking really helps it set up.
03 - For a vegetarian twist, try swapping ground beef for a plant-based crumble.
04 - A dollop of sour cream and a sprinkle of sliced green onions make a beautiful garnish.

# Tools You'll Need:

01 - Large skillet or Dutch oven
02 - 9x13 inch baking dish
03 - mixing bowls
04 - whisk

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 30-40g

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