Hearty Texas Tamale Pie: Flavorful Beef and Cornbread Bake (Print Version)

Discover a comforting Texas Tamale Pie recipe, featuring a savory beef filling topped with golden cornbread. Perfect for family dinners and cozy nights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Tex-Mex
Dietary: Meat-based

# Ingredients:

→ Hearty Filling Base

01 - 1.5 lbs ground beef (80/20 lean)
02 - 1 large yellow onion, chopped
03 - 3 cloves garlic, minced
04 - 1 (14.5 oz) can diced tomatoes, undrained

→ Flavor Boosters & Seasonings

05 - 2 tbsp chili powder
06 - 1 tsp ground cumin
07 - 0.5 tsp smoked paprika
08 - 1 tsp salt (or to taste)
09 - 0.5 tsp black pepper (or to taste)

→ Cornbread Topping & Finishing Touches

10 - 1 (8.5 oz) package cornbread mix (plus ingredients to prepare, usually milk and egg)
11 - 1 cup shredded sharp cheddar cheese
12 - 2 green onions, sliced (for garnish, optional)

# Instructions:

01 - First things first, get your big skillet or Dutch oven hot over medium-high heat. Toss in that ground beef and break it up with a spoon, letting it brown nicely. You want a good sear here, not just grey meat, so don't overcrowd the pan. Once it's mostly browned, drain off any excess fat—I usually just tilt the pan and spoon it out. Then, add your chopped onion and let it soften, stirring occasionally until it's translucent and fragrant, maybe 5-7 minutes. This is where the kitchen starts to smell absolutely divine, honestly, it’s the best part of cooking this Texas Tamale Pie.
02 - Now for the flavor explosion! Stir in your minced garlic and let it cook for just a minute until you can really smell it – don't let it burn, that's a mistake I've made too many times, and burnt garlic is just sad. Next, add the diced tomatoes (undrained, please!), chili powder, cumin, smoked paprika, and a good pinch of salt and pepper. Give it all a good stir, making sure everything is well combined. Bring this mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows all those amazing flavors to meld together beautifully for your Texas Tamale Pie.
03 - While your filling is simmering away, it's time to get that golden cornbread topping ready! Preheat your oven to 375°F (190°C). In a separate bowl, prepare your cornbread mix according to the package directions. Honestly, don't overmix it; a few lumps are totally fine and actually make for a more tender cornbread. I've definitely overmixed it before, and the result was a bit too dense for my liking. You want it light and fluffy to complement the rich filling of this Texas Tamale Pie.
04 - Time for assembly! Pour your savory beef filling into a 9x13 inch baking dish. I usually give the dish a quick spray with cooking oil, just to be safe, even though the beef has some fat. Smooth out the filling evenly. Then, carefully spoon the prepared cornbread batter over the top of the beef mixture, spreading it gently to cover the entire surface. Don't press down too hard, you want that cornbread to have room to puff up. This step always makes me excited for the final result of our Texas Tamale Pie!
05 - Pop that baking dish into your preheated oven. Let it bake for about 20-25 minutes, or until the cornbread topping is set and lightly golden brown. It should feel firm to the touch in the center. At this point, I usually pull it out for a quick cheese sprinkle. Don't worry if it's not super dark yet; the cheese will add more baking time. Baking this Texas Tamale Pie is where the magic really happens, and the smells are just incredible.
06 - Carefully remove the Texas Tamale Pie from the oven and sprinkle that shredded cheddar cheese generously over the cornbread topping. Return it to the oven for another 5-10 minutes, or until the cheese is melted, bubbly, and a beautiful golden color. Sometimes, I even switch on the broiler for a minute or two at the very end to get those perfect crispy, browned edges on the cheese, but watch it like a hawk! Let it rest for 5-10 minutes before serving. That rest time is crucial, I swear, it lets everything settle and makes for easier serving.

# Notes:

01 - Always drain the beef fat thoroughly after browning; too much grease can make the filling watery and the cornbread soggy.
02 - Resist the urge to overmix your cornbread batter; a light hand ensures a tender, fluffy topping.
03 - Let the Texas Tamale Pie rest for at least 5-10 minutes after baking; it helps the layers set and prevents a messy serving experience.
04 - For an extra layer of flavor, try adding a tablespoon of unsweetened cocoa powder to the beef filling – it deepens the chili notes!

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - 9x13 inch baking dish
03 - mixing bowls
04 - measuring cups and spoons

# Nutrition (Per Serving):

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

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