There’s something about the rich, smoky aroma of chipotle and cumin dancing through a warm kitchen that instantly says home. Texas Tamale Pie isn’t just another casserole it’s a celebration of bold Southwestern flavor layered into one ridiculously easy, crowd-pleasing dish.
Think juicy, seasoned ground beef simmered with jalapeños, black beans, and sweet corn, all nestled beneath a golden, fluffy cornbread crust that soaks up every drop of that saucy goodness. This recipe has been climbing the comfort food charts lately and for good reason.
It hits the sweet spot between flavor-packed and fuss-free, especially for busy weeknights or last-minute guests. And here’s the real win: it’s hearty and filling without needing loads of cheese or oil, which makes it a solid choice for anyone wanting indulgence without the food guilt.
With just one scoop, you’re getting fiber from black beans, protein from lean beef, and a balance of spice that satisfies deeply without overpowering. I first made this during a family get-together in spring cornbread crusts sizzling in the oven, laughter filling the kitchen.
The tamale pie disappeared faster than the guacamole. And speaking of that, pair it with homemade Guacamole and a chilled Guava Margarita for the ultimate Tex-Mex night in.
Trust me: this pie tastes like a weekend but comes together like a weeknight win.
My Favorite Things About This Recipe!
There are a handful of recipes that just stick the kind that check every box and somehow get better each time you make them. This is one of those. Here’s what makes it a go-to in my home (and why it might become one in yours too):
- One Dish, Full Meal: No need to juggle sides this pie brings protein, veggies, and carbs together in one seriously satisfying bite.
- Flavor Without the Burn: The mix of chipotle, paprika, and cumin gives it a bold kick without going overboard. It’s spiced, not spicy.
- It’s Super Adaptable: I’ve swapped in pinto beans, added green chilies, or tossed in whatever salsa I had every version worked.
- Feels Indulgent, but Balanced: With all the fiber and protein packed in, it fills you up without leaving you sluggish great if you’re eating mindfully.
- Leftovers for the Win: It tastes even better the next day. Whether you reheat it for lunch or slice it into freezer portions, it’s a total time-saver.
Texas Tamale Pie Recipe
Equipment
- Large Skillet
- 9×13-inch baking dish
- Oven
Ingredients
Filling:
- 1 pound Ground Beef
- 1 cup Onion diced
- 1 tablespoon minced garlic
- 1-2 Jalapeno Peppers diced
- 1 teaspoon Chipotle Chili Powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1/2 teaspoon Cumin
- 1/2 teaspoon Black pepper
- 2 cups Red Salsa
- 1 10- ounce can Enchilada Sauce
- 1 15- ounce can black beans rinsed and drained
- 1 15- ounce can corn drained
Cornbread Crust:
- 2 boxes Jiffy cornbread Mix
- 2 Egg
- 2/3 cup Milk
Garnish:
- Sour Cream
- Chopped Tomatoes or pico de gallo
- Cilantro
- Guacamole
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, cook ground beef with onion and garlic until browned.
- Add jalapeños, chipotle powder, paprika, salt, cumin, black pepper, salsa, and enchilada sauce. Let it simmer.
- Stir in black beans and corn, then pour the mixture into a greased 9×13-inch baking dish.
- In a bowl, mix Jiffy cornbread mix with eggs and milk until combined.
- Pour cornbread batter over the meat mixture and spread evenly.
- Bake for 30–35 minutes or until the top is golden and firm.
- Let it rest for 5 minutes. Garnish with sour cream, chopped tomatoes or pico de gallo, cilantro, and Guacamole.
Nutrition
Tips For an Even Better Texas Tamale Pie!
- Use a blend of ground meats:
I sometimes mix ground beef with a bit of ground chorizo or turkey for added depth or a leaner option. It subtly changes the flavor in the best way. - Toast your spices in the pan before adding liquids:
Give your chipotle, cumin, and paprika 30 seconds of heat after the meat’s browned. It brings out deeper, smokier flavors you don’t get from just mixing them in. - Salsa matters more than you think:
Don’t use just any salsa choose one with bold flavor or smoky undertones. If you’re going store-bought, go for fire-roasted or chipotle-infused versions. - Let it rest before slicing:
It’s tempting to dive right in, but waiting 5–10 minutes helps the layers set. It holds together better and the flavors meld more. - Go heavy on garnishes for texture:
Crisp pico, creamy Guacamole, or crunchy shredded lettuce on top take this from a casserole to a full-on layered flavor bomb. - Don’t skip the can of enchilada sauce:
It’s not just filler it gives the filling moisture and depth that you can’t get with salsa alone.
Quick Questions?
Can I make this ahead of time?
Ans: Yes! Assemble the pie up to the cornbread layer, cover, and refrigerate. Bake fresh when ready just add 5–10 minutes to the cook time.
Can I use homemade cornbread instead of Jiffy?
Ans: Absolutely. Just make sure your batter is thick but pourable, and adjust bake time slightly if needed.
Is this recipe freezer-friendly?
Ans: Yes, it freezes beautifully. Bake it fully, let it cool, then freeze in portions. Reheat covered at 350°F until hot.
Can I make it vegetarian?
Ans: Totally. Swap the ground beef for plant-based meat or extra beans and corn. It still holds up well with the same seasoning.
What can I use instead of enchilada sauce?
Ans: Try a thick salsa verde, tomato sauce with added chili powder and cumin, or even taco sauce in a pinch.
How spicy is it?
Ans: Mild to medium, depending on your jalapeños and salsa. Use fewer peppers or a mild enchilada sauce if you’re sensitive to heat.
