Texas Tamale Pie

My strongest belief in the universe — besides my deep-seated obsession with over-salted popcorn — is that Texas Tamale Pie deserves a standing ovation. Seriously, if this dish were on America’s Got Talent, it would be the grand finale act that leaves everyone in tears of joy and satisfaction. I mean, how can a dish packed with beef, beans, and a cornmeal crust somehow evoke the warmth of a home-cooked meal while also making you feel like you’ve been embraced by a giant, cheesy burrito? If we had a Food Olympics, this would take gold every time.

Gather ‘Round: My Kitchen Catastrophe

Okay, let’s talk about my kitchen history—specifically, the time I decided to cook for Thanksgiving like I was some sort of domestic goddess. I was determined to impress my family (you know, the ones who can be brutally honest about my culinary experiments 😂). So there I was, all donned in an apron that I might have “borrowed” from my mom, trying to whip up an array of dishes worthy of Martha Stewart’s approval. Spoiler alert: it didn’t happen.

I attempted to fry a turkey. That sounds easy, right? Fast forward to a flaming disaster that led my uncle to sprint down the street with a fire extinguisher while my dad shouted, “Well, at least we have tamales!” So naturally, now that I mention tamales, my heart was yearning for that classic Tex-Mex comfort food that’s like a hug from the inside.

Now, Pivoting Back to the Wonderful World of Tamale Pie!

ANYWAY, before I take you deeper into my emotional therapy sessions about familial cooking chaos, let’s dive into this heavenly creation—Texas Tamale Pie. It’s like a reunion of all the good parts of my cooking life (minus the fire extinguisher, thank you very much). Just picture it: a buttery cornmeal crust cradling seasoned beef and beans like they were meant to be together, bubbling away in the oven, gently whispering sweet nothings to your taste buds.

The Star-Studded Cast of Ingredients!

• 1 pound ground beef
• 1 medium onion, chopped
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes with green chilies
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cornmeal
• 1 cup milk
• 1 large egg
• 1 cup shredded cheddar cheese
• 1/2 cup sliced black olives (optional)
• 1/4 cup chopped fresh cilantro for garnish

I recommend splurging (just a little) on high-quality cheddar cheese because, trust me, it makes a world of difference. Your taste buds will thank you, and so will your Instagram following because #CheeseGoals is a thing now. Trader Joe’s has some pretty amazing options, or visit your local grocery store and channel your inner gourmet food critic.

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Technique Breakdown: My (Chaotic) Wisdom

Okay, let’s get into the nitty-gritty of how we turn these humble ingredients into something magical. First off, preheat your oven to a sizzling 350°F. You’ll want that preheating to signify that something glorious is soon to grace your kitchen.

• In a large skillet, you’ll cook that ground beef and chopped onion over medium heat until they’ve had their moment to brown and serenade each other. Drain off any excess fat if you’re feeling particularly health-conscious. No judgment if you’re not—I’ve definitely skipped that step in the past and lived to tell the tale (mostly).
• Next, toss in the black beans and diced tomatoes with an air of flair! Add your spices too: chili powder, cumin, garlic powder, salt, and pepper. Let it simmer together for a good 5 minutes, like an impromptu cooking party where all the flavors meet and greet.
• While that’s happening, whisk together the cornmeal, milk, and egg in a separate bowl until it’s smoother than my attempts at flirting (and trust me, that ain’t saying much!).
• Now grease a 9×13-inch baking dish—don’t skimp on that part, friends—before you pour half of the cornmeal mixture in, spreading it all around like it’s an early morning sleepover and the sheets just won’t cooperate.
• Layer in your beef mixture and spread the last of the cornmeal goodness on top, like a warm blanket of comfort food. Sprinkle shredded cheddar cheese (and if you dare, those olives) over the top, then bake it in the preheated oven for about 30-35 minutes. It should be golden brown and set, a true masterpiece emerging from the oven—kinda like me after a week stuck in sweatpants.
• Let it cool for about 10 minutes before slicing it up, and don’t forget to garnish with that fresh cilantro! It adds a fancy flair, and you will feel like a master chef, trust me.

The Heart of Cooking: Why It Matters to Me

Cooking, for me, isn’t just about the food. It’s about memories, warmth, and connection. Every dish I make has a story, much like those peculiar juxtapositions of success and failure that we all experience. It’s the gathering of family and friends around a table, where laughter and delightful chaos meld into something delicious. We’re all just trying to find that connection—no matter how awkward or burnt the edges might be.

A Small Anecdote to Brighten Your Day!

I remember once trying to impress a date by making homemade pizza. Long story short: flour explosion, pepperoni cascading off the floor, and the fire alarm deciding it wanted airtime. I got “more pizza toppings on the floor than in the pan” approval, but hey, that relationship was a bust. At least my kitchen looked like a work of abstract art. 🤷‍♀️

Frequently Asked Questions:

Okay, I’ll stop talking now. This Texas Tamale Pie will rock your world, friends. Just trust me. It’s messy, it’s chaotic, and it is one hundred percent worth it! Show me your creations, and let’s make cooking slightly less terrifying together!

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