It is 6pm. You are tired. Dinner needs to happen fast. This Easy Texas Tamale Pie is your new best friend.
There is something magical about a warm casserole on a crisp fall evening. This recipe delivers a filling and nutritious meal without any stress. Your whole family will love the golden, cheesy crust.
Why You’ll Love This Recipe
This recipe is a winner for busy fall weeknights. It uses simple pantry staples you likely have. The ground beef and beans provide plenty of protein. It is a complete meal in one single dish. Cleanup is a breeze, making your evening much easier. Even your pickiest eaters will ask for seconds.
Simple Method
You start by browning the beef with fresh onions. Then, you stir in the savory sauce and veggies. The cornbread topping mixes up in just one bowl. Even beginners can master this simple layering technique. It feels like a warm hug in a casserole dish.
Ingredients You’ll Need
These simple ingredients create deep, satisfying flavors together.
- 1 lb ground beef (80/20)
- 0.5 cup yellow onion, diced
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (10 oz) red enchilada sauce
- 1 box (8.5 oz) dry cornbread mix
- 0.33 cup whole milk
- 1 large egg
- 1.5 cups shredded sharp cheddar cheese, divided
Step-by-Step Directions
- Preheat the oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium-high heat, brown the ground beef and diced onion. Cook until the beef is fully cooked and onions are translucent. Drain excess fat.
- Stir in the taco seasoning, corn, black beans, and enchilada sauce. Simmer for 5 minutes over low heat.
- Transfer the beef mixture into the prepared baking dish and spread it evenly.
- In a medium mixing bowl, combine the cornbread mix, milk, egg, and 0.5 cup cheese. Stir until just combined; do not overmix.
- Spread the cornbread batter evenly over the top of the beef mixture.
- Bake for 20 to 25 minutes until the cornbread topping is golden brown. A toothpick should come out clean from the center.
- Sprinkle the remaining 1 cup of cheddar cheese over the crust. Bake for 2 to 3 minutes until the cheese is melted.
- Allow the pie to rest for 5 minutes before slicing and serving.
Best Ways to Enjoy It
Serve this pie warm right from the oven. Add a dollop of cool sour cream on top. Fresh avocado slices add a lovely, creamy texture. It is the perfect comfort food for a chilly night. Gather everyone around the table for a relaxing meal together.
Storage & Reheating
Store leftovers in an airtight container in the fridge. They will stay fresh for up to four days. Reheat individual slices in the microwave for a quick lunch. You can also warm the dish in the oven. The cornbread stays tender and delicious when reheated properly.
Tips for Best Results
- Drain the fat from the beef for a cleaner flavor.
- Do not overmix the cornbread batter to keep it fluffy.
- Use sharp cheddar for the best melted cheese pull.
- Rinse your black beans well to remove excess salt.
- Try a mild enchilada sauce if cooking for young kids.
- Let the pie rest so the layers set perfectly.
- Make the beef filling ahead of time to save minutes.
- Top with fresh cilantro for a bright, herbal finish.
Easy Flavor Ideas
- Swap ground beef for ground turkey for a leaner option.
- Add chopped jalapeños to the meat for a spicy kick.
- Use a gluten-free cornbread mix to suit your dietary needs.
- Mix green chiles into the cornbread batter for extra zing.
Common Questions
Can I make this ahead of time?
Yes, you can prepare the meat filling a day early. Store it in the fridge until you are ready. Just add the fresh cornbread topping right before baking.
Is the cornbread supposed to be sweet?
Most boxed mixes have a hint of sweetness. This balances the savory taco spices perfectly. It creates a wonderful flavor contrast your family will love.
I hope this meal brings warmth to your home this season. It is a true favorite in my kitchen. Enjoy every cheesy, golden bite with your loved ones.
— Katie Wood
Ingredients
- 1 lb ground beef (80/20)
- 0.5 cup yellow onion, diced
- 1 packet (1 oz) taco seasoning
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (10 oz) red enchilada sauce
- 1 box (8.5 oz) dry cornbread mix
- 0.33 cup whole milk
- 1 large eg g
- 1.5 cups shredded sharp cheddar cheese, divided
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
- In a large skillet over medium-high heat, brown the ground beef and diced onion until the beef is fully cooked and onions are translucent. Drain excess fat.
- Stir in the taco seasoning, corn, black beans, and enchilada sauce. Simmer for 5 minutes over low heat.
- Transfer the beef mixture into the prepared baking dish and spread it into an even layer.
- In a medium mixing bowl, combine the cornbread mix, milk, egg, and 0.5 cup of the shredded cheddar cheese. Stir until just combined; do not overmix.
- Spread the cornbread batter evenly over the top of the beef mixture.
- Bake in the preheated oven for 20 to 25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center of the crust comes out clean.
- Sprinkle the remaining 1 cup of cheddar cheese over the crust and bake for an additional 2 to 3 minutes until the cheese is melted and bubbling.
- Allow the pie to rest for 5 minutes before slicing and serving.
