Easy Texas Tamale Pie

Alright, folks, buckle up, because today we’re diving headfirst into one of my absolute favorite weeknight lifesavers: Easy Texas Tamale Pie. If you’re anything like me, you’ve had those days where you stare into the fridge, sigh dramatically, and wonder if cereal counts as dinner (it does, sometimes!). But for those nights when you crave something hearty, cheesy, and with a little kick, without spending your entire evening slaving over a hot stove, this bad boy is your new best friend. It’s like a warm, comforting hug in a casserole dish, and honestly, it’s so ridiculously simple, you’ll wonder where it’s been all your life.

Okay, so picture this: I once tried to pass off a slightly-too-spicy version of this tamale pie on my unsuspecting husband, Chad, and our two very opinionated kiddos. Chad, bless his heart, took one bite, started fanning himself like he’d just run a marathon, and then, with tears in his eyes, asked, “Is this… a challenge?” The kids, meanwhile, decided it was a fun game to see who could find and surgically remove every single black olive from their plates. My kitchen looked like a culinary crime scene with olive shrapnel everywhere. But even with the dramatics, Chad still went back for seconds (after a large glass of milk, naturally), and the kids, despite their olive aversion, polished off the cheesy cornbread topping. Victory, even a messy one, is still victory in my book!

Time-Saving Hacks

• Frozen Heroes: Grab a bag of pre-chopped frozen onion and bell pepper mix. Saves your eyes from tears and your fingers from chopping fatigue. You’re welcome.
• Skillet Savior: Cook your meat filling right in the oven-safe pan you’re using for the pie. Fewer dishes, fewer existential crises later. Just make sure it’s a big enough skillet!
• The Boxed Wonder: Don’t even *think* about making cornbread from scratch unless you’re feeling particularly ambitious. A good quality boxed cornbread mix is your best friend here. Just add the cheese, obviously.

Kitchen Confessions

• The disaster story: I once forgot to drain the fat from the ground beef. The result? A greasy, soupy mess under the cornbread. Lesson learned: always, always drain the fat!
• A silly mistake: My youngest decided the chili powder looked like cinnamon and added an extra “pinch” from a spoon. Let’s just say it cleared my sinuses for a week.
• Honest admission: I never, ever properly mix the cornbread batter until it’s perfectly smooth. A few lumps add character, right? That’s my story and I’m sticking to it.

What to Serve It With

Honestly, this Easy Texas Tamale Pie is a meal in itself, but if you’re feeling fancy (or just want to add a vegetable your kids might actually eat), a simple green salad with a zesty vinaigrette cuts through the richness beautifully. A dollop of sour cream or Greek yogurt on top is non-negotiable in my house, maybe some extra shredded cheddar, and a drizzle of your favorite hot sauce if you like a little extra kick. Chopped fresh cilantro or green onions also add a nice fresh finish.

✔Tips & Mistakes

Don’t be shy with the seasonings – taste your meat mixture before you top it with cornbread! If it tastes bland, it’ll taste bland after baking. Add a little more chili powder, cumin, or even a dash of cayenne. Also, make sure your cornbread batter isn’t too thick or too thin; it should spread easily over the meat. If it’s too thick, add a tiny splash more milk. Too thin? A spoonful of flour or cornmeal might help. Lastly, let it rest for 5-10 minutes after it comes out of the oven. It makes slicing so much cleaner and prevents the cornbread from crumbling too much.

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible.

Frequently Asked Questions

Easy Texas Tamale Pie

A savory dish featuring cornbread crust filled with spicy meat and cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 6

Calories 120 kcal

Ingredients

  

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Main Ingredients

• 1.5 cups cornmeal You can use fine or medium grind.
• 2 cups chicken broth Homemade or store-bought works well.
• 1 lb ground beef Substitute with ground turkey for a leaner option.
• 1 cup cheddar cheese, shredded
• 1 can diced tomatoes with green chilies For extra flavor.
• 0.5 cup onion, chopped
• 1 tbsp olive oil For sautéing the onions.
• 1 tbsp chili powder
• 1 tsp cumin Gives a nice earthy flavor.
• 0.5 tsps salt Adjust to taste.

Instructions

 

Preparation Steps

• Preheat your oven to 375°F (190°C).
• In a skillet, heat olive oil over medium heat. Sauté onions until translucent.
• Add ground beef to the skillet. Cook until browned and drain excess fat.
• Stir in diced tomatoes, chili powder, cumin, and salt. Simmer for 5 minutes.
• In a bowl, mix cornmeal and chicken broth until smooth.
• Spread half of the cornmeal mixture in a greased baking dish. Add the beef mixture, then top with cheese.
• Pour the remaining cornmeal mixture over the top.
• Bake for 30-35 minutes or until the top is golden.

Notes

Serve with sour cream and fresh cilantro. For added heat, serve with jalapeños.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

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