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Irresistible Texas Tamale Pie Recipe
Ash Tyrrell

Irresistible Texas Tamale Pie Recipe

I first made this Texas tamale pie 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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.