Name: Irresistible Texas Tamale Pie Recipe
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 lb lean ground beef — I choose lean so you don’t end up with a greasy pie.; 1 medium onion (finely diced — brings sweetness and texture to the meat layer.); 1 cup salsa (your favorite jar or homemade — it adds moisture, acidity, and spice.); 1 cup frozen corn kernels (thawed — for bursts of sweetness and color (don’t use canned; frozen holds texture better).); 2 jalapeños (chopped (fresh or pickled) — optional, but they give that zesty Tex flavor.); 1 cup cornmeal (or finely ground yellow cornmeal — for a cornbread-like topping that mimics tamale masa.); 2 tsp baking powder — ensures your cornbread topping rises nicely (use fresh powder.); 1 cup whole milk — gives a richer batter; you can use a non-dairy milk alternative if needed.; 1 egg — for binding the cornbread batter.; 1 tsp salt — balances all the flavors.; ½ tsp black pepper — adds just a touch of heat in the background.; 2 cups freshly grated cheddar cheese — freshly grated melts more smoothly than pre-shredded.; 1 10-ounce can red enchilada sauce — adds savory depth and helps moisten the filling.

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Irresistible Texas Tamale Pie Recipe | Spicy, Hearty & Cheesy

I first made this Texas tamale pie recipe on a chilly evening when I craved something hearty but comforting. After one bite, I couldn’t resist going back for seconds (and thirds!).

It fills your kitchen with the warm aroma of spices, cornbread, and melting cheese. Sharing it with friends, I heard only exclamations of delight. I knew I had to write this down so you can enjoy it too—just like how I feel when making this rich and flavorful Steak au Poivre Soup Recipe.

Ingredients

Below is what I use (and why).
Note: Several servings (this recipe makes about 6 generous servings)

1 lb lean ground beef — I choose lean so you don’t end up with a greasy pie.
1 medium onion, finely diced — brings sweetness and texture to the meat layer.
1 cup salsa (your favorite jar or homemade) — it adds moisture, acidity, and spice.
1 cup frozen corn kernels (thawed) — for bursts of sweetness and color (don’t use canned; frozen holds texture better).
2 jalapeños, chopped (fresh or pickled) — optional, but they give that zesty Tex flavor.
1 cup cornmeal (or finely ground yellow cornmeal) — for a cornbread-like topping that mimics tamale masa.
2 tsp baking powder — ensures your cornbread topping rises nicely (use fresh powder).
1 cup whole milk — gives a richer batter; you can use a non-dairy milk alternative if needed.
1 egg — for binding the cornbread batter.
1 tsp salt — balances all the flavors.
½ tsp black pepper — adds just a touch of heat in the background.
2 cups freshly grated cheddar cheese — freshly grated melts more smoothly than pre-shredded.
1 (10-ounce) can red enchilada sauce — adds savory depth and helps moisten the filling.

Variations

If you want to tweak this pie for dietary needs or flavor preferences, here are some ideas:

Dairy-free: Use a plant-based milk (almond, oat) and a vegan cheese alternative.
Lower carb: Replace part of the cornmeal with almond flour (though it changes texture).
Spice level: Add smoked chipotle powder, or omit jalapeños for a milder version.
Extra beans: Stir in black beans or pinto beans for more protein (especially good for meat-reduced versions).
Flavor boosters: Add a teaspoon of cumin, smoked paprika, or fresh lime juice to brighten the mixture.

Cooking Time

Here’s how the timing breaks down:

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

1 large skillet — to brown your meat and mix your filling.
1 medium mixing bowl — for combining the cornbread batter.
1 9×13-inch baking dish (or equivalent) — to assemble and bake the pie.
Measuring cups and spoons — to get your ingredient amounts right.
Grater — for shredding the cheddar cheese freshly.
Spatula or wooden spoon — for mixing and spreading layers.

How to Make Irresistible Texas Tamale Pie

Step 1: Preheat and Prepare Your Dish

I start by preheating my oven to 400 °F (200 °C). While it warms, I grease my baking dish with a little oil or nonstick spray to prevent sticking as the pie bakes.

Step 2: Cook the Meat & Veggies

In the skillet, I brown the ground beef over medium heat, adding diced onion. Once the beef is cooked through and onions are soft, I drain any excess fat to keep the dish from becoming greasy.

Step 3: Mix in Salsa, Corn & Jalapeños

I stir salsa, thawed corn, enchilada sauce, and chopped jalapeños into the beef mixture. Let it simmer for a few minutes so flavors meld and excess liquid reduces slightly.

Step 4: Prepare Cornbread Batter

While the filling simmers, I whisk together cornmeal, baking powder, milk, egg, salt, and pepper in my mixing bowl until it forms a smooth batter with no lumps.

Step 5: Combine Layers

I spread the beef mixture evenly in the baking dish. Then I gently pour the cornbread batter over the top, smoothing it out. Finally, I sprinkle the freshly grated cheddar cheese evenly over the top.

Step 6: Bake & Finish

I place the dish in the preheated oven and bake for 25–30 minutes, or until the cornbread is golden brown and cooked through. If I want extra cheese browning, I might turn on the broil for 1 minute at the end. Once done, I allow it to rest a few minutes before slicing.

Additional Tips for Making This Recipe Better

Here are a few of my tried-and-true tricks:

Use freshly grated cheese — I find it melts more evenly and tastes better.
Don’t overmix the batter — I stir just until combined to keep it light.
Let it rest before cutting — I wait 5 minutes so the filling sets and doesn’t ooze.
Adjust seasoning late — I taste the filling before baking and add salt or spice if needed.
Use a sharp knife and wipe it between cuts — I slice clean pieces and avoid dragging cheese.

How to Serve Irresistible Texas Tamale Pie

I love serving this warm, straight from the oven. For presentation:

Garnish with fresh cilantro leaves or sliced green onions.
Add a dollop of sour cream or plain yogurt on top.
Offer lime wedges on the side for a fresh, tangy squeeze.
Serve with a side of corn salsa, guacamole, or a crisp green salad to balance richness.

Serve with a side of corn salsa, guacamole, or even something classic like a Crispy Southern Fried Chicken Recipe if you’re planning a Southern-style dinner spread. Make your slices triangular like a pie, or rectangular—either way, it looks inviting with melted cheese edges.

Nutritional Information

Here’s a rough idea of nutrition per serving (6 servings total):

Calories: ~ 320 kcal
Protein: ~ 18 g
Carbohydrates: ~ 32 g
Fat: ~ 15 g

These numbers may vary based on the exact brands and substitutions you use.

Make Ahead and Storage

Storing

After baking, I let the pie cool to room temperature, then cover tightly with foil or plastic wrap. In the refrigerator, it stays good for about 3 days.

Freezing

I also freeze leftovers by cutting into individual portions and wrapping them tightly in foil or freezer bags. They’ll keep well for up to 2 months.

Reheating

To reheat, I place slices in a preheated 350 °F (175 °C) oven for 10–15 minutes until warmed through. You can also microwave, but I prefer the oven so the cornbread topping stays crisp.

Why You’ll Love This Recipe

Here are a few reasons this recipe won me over:

Ease: It comes together fast—one skillet + one bake.
Flavor: It balances savory beef, spice, and sweet corn in every bite.
Versatility: You can swap meats or make it vegetarian easily.
Comfort: It’s hearty and filling—perfect for family dinners or leftovers.
Make-ahead friendly: You can prep in advance or freeze portions.

Ash Tyrrell