Texas Tamale Pie

A kitchen memory that started with a busted weeknight plan

I was supposed to throw something quick in the oven one frantic Tuesday evening when the grocery run failed me: no tortillas, no taco shells, but plenty of ground beef and a stubborn appetite. What began as improvisation turned into a family favorite—Texas Tamale Pie—and it stuck because it solves two problems at once: it’s hearty and forgiving. If you like no-fuss casseroles that feed a crowd, this is your answer; for the dessert-curious among you, I once paired it with a simple cookie inspired by the same nostalgic energy as these savory flavors (see my nod to a retro treat at Boston cream pie cookies).

Below is everything you need. Read through once, then tackle it confidently.

Ingredients

• 1 pound ground beef
• 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
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cornmeal
• 1 cup milk
• 1 large egg
• 1 cup shredded cheddar cheese
• 1/2 cup sliced black olives optional
• 1/4 cup chopped fresh cilantro for garnish

The problem it fixes: boring weeknights and picky eaters

Casseroles can be either bland or overcomplicated. Texas Tamale Pie lands square in the middle: a one-dish meal that tastes layered without a dozen steps. The ground beef and black beans give protein and substance, the tomatoes with green chilies bring zippy brightness, and the cornmeal topping is a quick "tamale" nod without actual wrapping. It’s also forgiving if you’re short on time or ingredients.

Putting it together, in order

1. Preheat your oven to 350°F.
2. 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.
3. Stir in the black beans, diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and black pepper. Simmer for 5 minutes.
4. In a separate bowl, combine the cornmeal, milk, and egg, mixing until smooth.
5. Grease a 9×13-inch baking dish. Pour half of the cornmeal mixture into the dish, spreading it evenly.
6. Layer the beef mixture over the cornmeal, then pour the remaining cornmeal mixture on top.
7. Sprinkle the shredded cheddar cheese and black olives over the top.
8. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and set.
9. Let it cool for 10 minutes before slicing. Garnish with chopped cilantro before serving.

If you prefer a narrative method: start by browning the meat and onion, drain the fat, fold in beans and tomatoes with spices, then whisk cornmeal, milk and egg. Layer, top, and bake. Either way, follow the nine steps above for faithful results.

The beef-and-bean base: what to watch for
When browning the meat, break it into small pieces so every forkful is evenly seasoned. The onion should be soft and translucent—if it’s still raw, the filling will taste flat. After adding the beans and tomatoes, let the mixture simmer for the full five minutes to meld flavors. Taste for salt, remembering the cheese will add some saltiness later.

The cornmeal top: texture matters
The cornmeal mixture is deceptively simple: cornmeal, milk, and an egg. Aim for a smooth batter so it spreads without holes. Pouring half the batter down first creates a supportive base that prevents sogginess. When the top is golden and set (see the "done" guidelines below), your cornmeal has baked through and formed the right contrast to the creamy filling.

How to know when it’s done right
Look for a top that’s golden brown and firm to the touch—no jiggly spots. A knife inserted in the center should come out mostly clean, and the edges will pull away slightly from the dish. If the center still seems loose after 35 minutes, bake in 5-minute increments; the aim is a set, not a dry, overbaked crust.

Three practical tips I rely on

• Drain excess fat from the cooked beef so the filling isn’t greasy.
• Spread the cornmeal batter evenly; thin spots lead to leaks of filling.
• Let the pie rest 10 minutes before slicing—this keeps layers intact.

Two easy variations

• Swap the ground beef for ground turkey or a plant-based crumble for a lighter or vegetarian option. Keep the spices the same to maintain the character.
• Stir 1/2 cup frozen corn into the beef mixture for sweetness and texture, or add a diced bell pepper with the onion for extra color.

What to serve it with
This casserole stands alone, but it pairs beautifully with a crisp salad, pickled jalapeños, or a scoop of guacamole. For a complete meal, roasted vegetables or a corn-and-tomato salad complement the tamale-inspired flavors. If you want to end on something nostalgic and sweet after this savory, I mentioned a simple cookie inspiration earlier at best pumpkin pie recipe—not a literal match, but a reminder that comforting meals benefit from comforting desserts.

Storage and leftover life
Cool completely, then cover the baking dish tightly with foil or transfer slices to an airtight container. Refrigerate for up to 4 days. Reheat individual portions in a microwave for 2-3 minutes or in a 350°F oven for about 15 minutes until warmed through. This casserole actually tightens up and slices cleaner after chilling, making it a great make-ahead meal.

Small finishing touches that feel like home
Sprinkle the chopped cilantro just before serving for a bright, fresh finish. If you like texture, a handful of crushed tortilla chips on top right after baking adds a playful crunch. And if you’re feeding kids who shy from beans, hide extra minced onion or mild green chilies in the filling; they’ll eat it as “pie” and never question the extras.

A little story
That first time I made this, I worried my improvised sauce was too thin. I let it simmer a touch longer and poured with care. The second bite from my skeptical husband earned a muffled "not bad," which in our house is almost a standing ovation. It became a routine—easy to scale up for company and forgiving when the week got away from me. That accidental Tuesday turned into a Tuesday favorite.

Conclusion

If you want another take on the dish with slightly different spice balances and assembly notes, see Yellow Rose Life’s take on Texas Tamale Pie for comparison. For more inspiration and variations that stay true to the tamale-casserole idea, check out Flavor Mosaic’s Texas Tamale Pie.

Texas Tamale Pie

A hearty and forgiving one-dish casserole made with ground beef, black beans, and a cornmeal topping that feeds a crowd and pleases picky eaters.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Tex-Mex

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound ground beef Can substitute with ground turkey or plant-based crumble.
• 1 medium onion, chopped Use a finely chopped onion for better flavor.
• 1 can 15 ounces black beans, drained and rinsed Ensure beans are well drained.
• 1 can 15 ounces diced tomatoes with green chilies

Seasonings

• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Cornmeal Topping

• 1 cup cornmeal Use fine or medium cornmeal for best results.
• 1 cup milk Dairy or plant-based milk works.
• 1 large egg

Toppings

• 1 cup shredded cheddar cheese
• 1/2 cup sliced black olives, optional For garnish.
• 1/4 cup chopped fresh cilantro, for garnish

Method

 

Preparation

1. Preheat your oven to 350°F.
2. 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.
3. Stir in the black beans, diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and black pepper. Simmer for 5 minutes.
4. In a separate bowl, combine the cornmeal, milk, and egg, mixing until smooth.
5. Grease a 9x13-inch baking dish. Pour half of the cornmeal mixture into the dish, spreading it evenly.

Assembly and Baking

1. Layer the beef mixture over the cornmeal, then pour the remaining cornmeal mixture on top.
2. Sprinkle the shredded cheddar cheese and black olives over the top.
3. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and set.
4. Let it cool for 10 minutes before slicing. Garnish with chopped cilantro before serving.

Notes

Cool completely, then cover tightly with foil or transfer slices to an airtight container. Refrigerate for up to 4 days. Reheat in a microwave for 2-3 minutes or in a 350°F oven for about 15 minutes. Adding crushed tortilla chips on top right after baking adds a fun crunch.