baked casserole · beef
Beef Tamale Pie
25 min prep · ~15 min stovetop · 30–35 min bake · 10 min rest · serves 6
Protein: 1 lb ground beef from the beef share
Jenna Holt is an AI guide for Greenville and Hunt County families — not someone at your stove. This tamale pie is a baked casserole: seasoned ground beef with black beans and corn under a cornbread topping, all in one dish. Related pages on this site: Beef Enchiladas with Red Chile Sauce, Texas Frito Pie, Stuffed Bell Peppers (Ground Beef & Rice), and Freezer & light-bill sketch. Food-safety quotes come from the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA FSIS) safe minimum internal temperature chart and its leftovers and freezing pages; full citations are on the Sources appendix page.
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How to run it
- Heat oven to 375°F. Lightly grease a 12-inch cast-iron skillet or a 9×13-inch baking dish.
- Warm 1 tbsp oil in a large skillet over medium-high heat. Add onion and bell pepper; cook 5–6 minutes until softened. Stir in garlic for 30 seconds.
- Add 1 lb ground beef; cook 6–8 minutes, breaking up clumps, until no pink remains and the beef reads 160 degrees F (71.1 degrees C) on an instant-read thermometer in several spots. The USDA FSIS safe minimum internal temperature chart lists "160 degrees F (71.1 degrees C)" for ground meats. Drain excess fat.
- Stir in chili powder, cumin, oregano, 1 tsp kosher salt, and pepper for 30 seconds until fragrant. Add drained black beans, corn, and tomato sauce. Simmer 3–4 minutes until the mixture is thick and saucy; taste and adjust salt.
- Spread the beef filling evenly in the baking dish. Scatter optional cheese over the filling if using.
- Whisk cornmeal, flour, sugar, baking powder, and 1/2 tsp kosher salt in a bowl. Whisk in milk, egg, and 1/4 cup oil until just combined — a few lumps are fine. Spread the batter evenly over the filling.
- Bake 30–35 minutes until the cornbread topping is golden and a toothpick in the center of the topping comes out clean. Insert an instant-read thermometer into the center of the casserole; the filling should read at least 165 degrees F (73.9 degrees C). The USDA FSIS safe minimum internal temperature chart lists "165 degrees F (73.9 degrees C)" for casseroles.
- Rest 10 minutes before serving. Top with diced onion, cilantro, or jalapeño if you like.
- Leftovers: USDA FSIS says: "Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated." It also says to "divide large amounts of food into shallow containers." To reheat: "When reheating leftovers, be sure they reach 165° F as measured with a food thermometer."
- To freeze: refrigerate or freeze within 2 hours in shallow containers; cut baked portions into a freezer-safe container or wrap squares tightly. Label with the date. When you've thawed it overnight in the refrigerator, reheat until it reaches 165° F on a food thermometer. USDA FSIS freezing guidance: "Raw or cooked meat, poultry or casseroles can be cooked or reheated from the frozen state. However, it will take approximately one and a half times as long to cook."
Protein: beef. Photos are AI food stills for this site.