Tex-Mex
Beef Tamale Pie
Seasoned beef, beans, and corn are topped with an easy cornmeal batter and baked until the lid is set.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- The filling has to be thick or the batter sinks.
- 400°F sets the cornmeal.
- This is a pie in shape only. No pastry.
- Beans make it a full plate.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 400°F. Brown the beef and onion. Stir in chili powder, cumin, salt, tomato sauce, corn, and beans. Simmer 5 minutes, until thick.
- 2
Stir cornmeal, flour, baking powder, and a pinch of salt. Whisk in egg, milk, and oil.
- 3
Pour the batter over the beef in a baking dish. Bake 25 to 30 minutes, until the top is brown and a toothpick in the cornmeal comes out clean.
- 4
Rest 5 minutes before scooping.
Pro tips
- If the beef looks soupy, simmer it uncovered a few minutes more.
- Use a dish the batter can cover in one even layer.
- A handful of cheddar under the batter is optional, not required.
Easy substitutions
- Black beans
- Pinto beans
- Cornmeal batter
- A boxed corn muffin mix poured on top
Storage and reheating
Storage
Refrigerate up to 4 days.
Reheating
Warm covered at 325°F until hot. The top will not be as crisp.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 450
- Protein
- 26 g
- Carbs
- 46 g
- Fat
- 18 g
- Fiber
- 7 g
Budget friendly · Oven, Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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