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A warm, comforting casserole with a savory, spiced ground beef filling, topped with a fluffy, cheesy cornbread crust. This Tex-Mex classic is a guaranteed family favorite, perfect for a hearty weeknight dinner.
For 6 servings
Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or a 10-inch cast-iron skillet.
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onion and bell pepper, and sauté for 5-6 minutes until softened and lightly browned.
Add the ground beef to the skillet. Use a spoon to break it apart and cook for 6-8 minutes until fully browned. Drain off any excess grease.
Stir in the minced garlic, chili powder, cumin, oregano, tomato paste, 1 tsp of salt, and black pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Pour in the undrained diced tomatoes, rinsed black beans, drained corn, and beef broth. Stir everything together, bring to a simmer, and cook for 5-7 minutes, allowing the sauce to thicken slightly. Remove from heat.
While the filling simmers, prepare the cornbread topping. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and the remaining 0.5 tsp of salt. In a separate bowl, whisk the egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are perfectly fine. Fold in 1/2 cup of the shredded cheddar cheese.
Pour the hot beef filling into your prepared baking dish and spread evenly. Carefully spoon the cornbread batter over the filling, gently spreading it to cover the entire surface.
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A warm, comforting casserole with a savory, spiced ground beef filling, topped with a fluffy, cheesy cornbread crust. This Tex-Mex classic is a guaranteed family favorite, perfect for a hearty weeknight dinner.
This tex_mex recipe takes 80 minutes to prepare and yields 6 servings. At 1032.09 calories per serving with 60.23g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Sprinkle the remaining 1/2 cup of cheddar cheese over the cornbread topping. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center of the topping comes out clean.
Remove from the oven and let the tamale pie rest for at least 10 minutes before slicing. This is crucial for it to set properly. Serve warm with toppings like sour cream, fresh cilantro, or sliced avocado.
Substitute the ground beef with ground turkey, chicken, or a plant-based crumble for a different flavor profile. Adjust cooking time as needed.
Add 1 cup of diced zucchini, mushrooms, or carrots along with the onion and bell pepper for extra nutrients and texture.
For more heat, add one finely chopped jalapeño with the garlic or stir in 1/4 to 1/2 teaspoon of cayenne pepper with the other spices.
Use a mix of Monterey Jack and cheddar cheese, or try a Mexican cheese blend for a meltier, more complex cheese topping.
The ground beef provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
With black beans, corn, and vegetables, this dish is packed with dietary fiber, which aids in digestion, helps regulate blood sugar levels, and promotes gut health.
The cornbread topping is made from cornmeal and flour, offering complex carbohydrates that provide a steady release of energy to fuel your day.
Beef is an excellent source of iron, which is vital for carrying oxygen in the blood, and zinc, which supports a healthy immune system.
A typical serving of this Beef Tamale Pie contains approximately 550-650 calories, depending on the leanness of the beef and specific ingredients used.
This dish can be part of a balanced diet. It's a good source of protein, fiber, and essential nutrients like iron. To make it healthier, you can use leaner ground beef or turkey, add more vegetables, and serve with a side salad.
Absolutely! Ground turkey or chicken are excellent substitutes for ground beef. Since they are leaner, you may not need to drain any fat after browning.
Yes, this is a great make-ahead meal. You can prepare the beef filling and the cornbread batter separately and store them in the refrigerator for up to 24 hours. Assemble just before baking, adding about 5-10 minutes to the bake time.
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual portions for up to 3 months. Reheat in the microwave or in a 350°F (175°C) oven until warmed through.
This is a complete meal on its own, but it pairs wonderfully with a simple green salad, a side of steamed green beans, or toppings like sour cream, guacamole, salsa, and fresh cilantro.