Name: Texas Tamale Pie
Prep time: PT-487958H35M12S
Cook time: PT-487958H35M12S
Total time: PT-487958H35M12S
Cuisine: Tex‑Mex
Ingredients: 1 lb ground beef (lean); 1 cup onion, diced; 1–2 jalapeño peppers, diced (optional); 1 Tbsp chili powder; 1 tsp smoked paprika; 1 tsp salt; ½ tsp cumin; ½ tsp black pepper; 2 cups salsa or crushed fire‑roasted tomatoes; 1 10 oz can enchilada sauce; 1 15 oz can black or pinto beans, drained; 1 15 oz can corn, drained; 1 cup cornmeal; 1 cup all‑purpose flour; 2 tsp baking powder; 1 tsp salt (for topping); 2 large eggs; ¾ cup milk (or sour cream/Yogurt); 2 Tbsp vegetable oil; 2–4 oz shredded Cheddar (or Colby/Jack)

Jump to Recipe·Leave a Review

This Texas Tamale Pie is a cozy, comforting casserole packed with seasoned ground beef, sweet corn, and zesty salsa, all baked under a fluffy cornbread crust and topped with melted cheese.

Why I’ll Love This Recipe

I love how easy and satisfying this dish is. It has all the flavors I crave in Tex-Mex comfort food—spicy, cheesy, and hearty. It’s perfect for feeding a crowd or meal prepping for the week. I also like how flexible the ingredients are, so I can tweak it to match what I have on hand.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:

lean ground beef
diced onion
minced garlic
chopped jalapeño or green bell pepper
chili powder
smoked paprika or chipotle chili powder
ground cumin
salt and black pepper
red salsa or enchilada sauce
corn (fresh, frozen, or canned)
black beans (optional)

For the cornbread topping:

cornbread mix or homemade cornbread batter
eggs
milk

For topping:

shredded cheddar, Monterey Jack, or Mexican blend cheese

Optional garnishes:

sour cream
chopped tomatoes or pico de gallo
fresh cilantro
avocado or guacamole

directions

Preheat the oven to 350°F and grease a 9×13-inch baking dish.
In a large skillet, brown the ground beef with diced onion, garlic, and jalapeño or bell pepper until the beef is fully cooked.
Stir in chili powder, paprika, cumin, salt, and pepper.
Add the salsa or enchilada sauce, corn, and beans (if using). Simmer for about 5–10 minutes, until the mixture is saucy and well blended.
In a bowl, mix the cornbread batter with eggs and milk according to the package instructions or your homemade recipe.
Pour half of the cornbread batter into the bottom of the baking dish and spread it out evenly.
Add the beef mixture on top of the cornbread base and sprinkle with half the cheese.
Spoon the remaining cornbread batter over the top and gently spread it out.
Top with the remaining cheese.
Cover with foil and bake for 50–60 minutes, removing the foil during the last 10–15 minutes to brown the top if needed.
Let it rest for 5–10 minutes before slicing and serving with your favorite garnishes.

Servings and timing

This recipe makes about 8 servings. It takes around 15 minutes to prep and 50–60 minutes to bake, so I plan for roughly 1 hour and 15 minutes total.

Variations

I sometimes swap the ground beef with ground turkey or shredded chicken.
For extra heat, I add more jalapeños or use hot salsa.
I like to stir in a little cream cheese or sour cream to the meat mixture for a creamier filling.
If I want to keep it vegetarian, I skip the meat and double up on beans and veggies like zucchini or mushrooms.
I occasionally add green chiles or olives for extra flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For reheating, I use the oven at 350°F for 10–15 minutes or microwave individual portions for 1–2 minutes until heated through. If I want to freeze it, I let it cool completely, wrap it tightly, and freeze for up to 3 months. I thaw it overnight in the fridge before reheating.

FAQs

What is Texas Tamale Pie made of?

It’s a layered casserole with a spicy ground beef mixture, corn, salsa or enchilada sauce, and a cornbread topping, baked with melted cheese on top.

Can I make this dish vegetarian?

Yes, I replace the beef with black beans, pinto beans, or even lentils, and load up on extra vegetables like bell peppers and zucchini.

What’s the best cheese to use?

I usually go with sharp cheddar or a Mexican blend. Monterey Jack also melts beautifully and adds a mild creaminess.

Can I make it ahead of time?

Absolutely. I assemble it, cover it, and refrigerate for up to 24 hours before baking. I may need to add a few extra minutes to the bake time if it’s cold from the fridge.

How do I know it’s done baking?

I check that the cornbread topping is golden and set, and the filling is bubbling around the edges. A toothpick inserted into the cornbread should come out clean.

Conclusion

This Texas Tamale Pie is one of my favorite comfort food recipes. It’s simple to make, full of flavor, and adaptable to whatever I have on hand. Whether I’m serving it fresh from the oven or enjoying it as leftovers, it always hits the spot.

Texas Tamale Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8–10 servings
Category: Main Dish / Casserole
Method: Bake
Cuisine: Tex‑Mex
Diet: Low Fat

Print Recipe

Description

A hearty Tex‑Mex casserole: chili‑seasoned ground beef with beans and corn, baked under a cheesy cornbread crust.

Instructions

Preheat oven to 350 °F (175 °C).
In a large skillet, brown the ground beef with onion and jalapeño until no pink remains. Drain excess fat.
Add garlic (if using), chili powder, paprika, cumin, salt and pepper; stir until fragrant.
Stir in salsa or tomatoes, enchilada sauce, beans and corn; heat through.
Transfer filling to a greased 9×13‑inch baking dish.
In a bowl, whisk dry topping ingredients (cornmeal, flour, baking powder, salt). In another bowl, mix eggs, milk (or yogurt), oil. Combine wet and dry until just mixed.
Pour cornbread batter evenly over filling; sprinkle shredded cheese on top.
Bake for approx. 30–60 min (until crust is golden and firm and filling bubbles). Let rest 5–10 minutes before serving.