Tex-Mex Tamale Pie with Ground Beef and Cornbread Crust

This bold and hearty Tex-Mex casserole layers chili-style ground beef, beans, and corn under a homemade cornbread crust topped with melted cheese. Bake in two stages: first for the meat to bubble, then again with the cheesy topping until golden.

10 servings

a serving of tamale pie with a cornmeal topping

Prep Time 15

Cook Time 2

Total Time 2 15

Ingredients

Meat Layer

1-2 (150 g) large onions, chopped
2 pounds (907 g) ground beef
4 8-ounce cans (907 g) tomato sauce
1 teaspoon (1 teaspoon) black pepper
1 teaspoon (1 teaspoon) cayenne pepper
3 teaspoons (3 teaspoons) garlic, minced
3 tablespoons (3 tablespoons) chili powder - less if you don't like spicy
½ teaspoon (½ teaspoon) cumin (powdered)
½ cup (67 g) ripe sliced olives
1½ cup (246 g) canned or frozen corn
2 15-ounce cans (425 g) ranch style or pinto beans, undrained

Cornmeal Topping

½ cup (60 g) all-purpose flour
1 teaspoon (1 teaspoon) salt
1 teaspoon (1 teaspoon) baking powder
½ teaspoon (½ teaspoon) baking soda
¾ cup (117 g) cornmeal - yellow or white
½ cup (114 g) milk
½ cup (115 g) sour cream
1 large egg, beaten
2 tablespoons (27 g) vegetable oil
2-4 ounces (56 g) shredded Colby, Jack, or Cheddar cheese

Instructions

Meat Layer: Brown 1-2 large onions, chopped and 2 pounds ground beef. Drain off any excess fat.
Add 4 (8-ounce) cans of tomato sauce, 1 teaspoon of black pepper, 1 teaspoon of cayenne pepper, 3 teaspoons of minced garlic, 3 tablespoons of chili powder, ½ teaspoon of cumin (powdered), ½ cup of sliced ripe olives, 1½ cups of canned or frozen corn, and 2 (15-ounce) cans of ranch-style or pinto beans, undrained. Pour the mixture into two greased 2-quart casseroles or one 9 x 13-inch pan and cover it.
Bake: Bake at 325°F (165°C) for 1 to 1¼ hours. Carefully remove the hot casserole from the oven.
Cornbread Topping: While the meat mixture bakes, combine 1/2 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 cup cornmeal, in a small bowl.
Add 1/2 cup milk, 1/2 cup sour cream, 1 large egg, beaten, and 2 tablespoons vegetable oil. Stir just until combined.
Final Bake: Immediately spread the cornbread topping recipe over the top of the meat and bean mixture, then sprinkle with 2-4 ounces shredded Colby, Jack, or Cheddar cheese.
Bake uncovered at 425˚F (220˚C) for 20 minutes. Serves 10 to 12.

Notes

Make ahead and freeze: Assemble and bake the meat layer, then cool and freeze. Add the cornbread topping just before reheating and bake as directed.

Nutritional Information