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Beef and Black Bean Tamale Pie Casserole

A savory skillet filling and a spoonable cheddar cornmeal topping bake together into a casserole that is sturdy enough to slice and tender enough to scoop.

Golden cornmeal and cheddar crust covers a beef and black bean casserole with cilantro and lime on the side.

This tamale pie turns familiar pantry staples into a complete casserole, layering seasoned beef and black beans beneath a golden cornmeal crust.

The filling is thickened on the stove before it goes into the dish, which helps the topping bake through without soaking up excess broth.

Season the base in layers

Browning the beef first creates savory bits in the skillet, while onion and bell pepper soften in the same pan. Tomato paste and dry spices bloom briefly in the rendered fat before the beans and tomatoes join them.

Give the filling time to thicken

An uncovered simmer lets excess liquid escape, concentrating the tomato and chile flavors. Stop when the mixture looks moist but does not leave a watery ring around the skillet.

Thick beef and bean filling in a casserole dish is being covered with cheddar cornmeal batter. — Thick beef and bean filling is covered evenly with cheddar cornmeal batter before baking.

Keep the cornmeal topping tender

Stir the wet and dry topping ingredients only until they come together; overmixing can make the crust dense. The batter should be thick enough to spread gently over the filling without sinking into it.

Rest, slice, and brighten

A short rest lets the filling settle beneath its soft, browned crust, making the first cut cleaner. Cilantro and a squeeze of lime add freshness to each warm portion.

A tamale pie portion reveals moist beef and black bean filling beneath a tender golden cheddar cornmeal crust. — A cut portion shows the golden cheddar cornmeal crust above the moist, thick filling.

Beef and Black Bean Tamale Pie Casserole

6 servings

90 minutes total

Ingredients

• 1 lb 85% lean ground beef
• 1 tbsp neutral oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 1/2 tsp kosher salt, divided
• 1 (14.5 oz) can diced tomatoes
• 1 (4 oz) can mild diced green chiles, drained
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1 cup low-sodium beef broth
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1 large egg
• 1 cup whole milk
• 4 tbsp unsalted butter, melted
• 1 cup sharp cheddar cheese, freshly grated
• 1 lime, cut into wedges
• 2 tbsp chopped fresh cilantro

Method

Heat the oven
Heat the oven to 400 F. Butter a 9-by-13-inch baking dish and set it on a rimmed sheet pan to catch any filling that bubbles over.
Look for: The oven is fully preheated and the baking dish has a thin, even butter coating.
Brown the beef
Warm the neutral oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles, until no pink remains and browned bits form.
Look for: The beef is browned in small crumbles with no pink centers and no pooled grease.
Soften the aromatics
Add the onion and red bell pepper to the skillet and cook until softened. Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, and 1 tsp kosher salt; cook until fragrant and the paste darkens slightly.
Look for: The onion is translucent, the pepper is pliable, and the spices smell toasted without scorching.
Thicken the filling
Stir in the diced tomatoes with their juices, drained green chiles, rinsed black beans, thawed corn, beef broth, and remaining 1/2 tsp kosher salt. Simmer uncovered, stirring occasionally, until the liquid lightly coats the filling instead of pooling.
Look for: The filling is moist but thick, with no watery broth collecting around the edges.
Mix the dry topping
While the filling simmers, whisk the cornmeal, all-purpose flour, granulated sugar, and baking powder in a medium bowl until no baking-powder clumps remain.
Look for: The cornmeal mixture is evenly blended and free of visible leavening clumps.
Finish the cornmeal batter
In a second bowl, whisk the egg with the whole milk and melted butter. Pour into the dry mixture, stir just until no dry flour remains, then fold in the grated cheddar without overmixing.
Look for: The batter is thick and spoonable, with small lumps and cheddar distributed throughout.
Assemble the casserole
Pour the thick beef and bean filling into the buttered baking dish and spread it level. Spoon the cornmeal-cheddar batter over the top and gently spread it close to the edges without stirring it into the filling.
Look for: The filling is level beneath an even topping layer, with no large gaps exposing the dish.
Bake until golden
Bake at 400 F until the cornmeal topping is golden and set in the center and the filling bubbles at the edges. If the top browns before the center sets, tent it loosely with foil for the remaining bake.
Look for: The center of the topping springs back lightly and the filling bubbles at the dish edges.
Rest the pie
Set the dish on a heatproof surface and rest the casserole so the filling settles and the cornmeal topping firms enough to slice cleanly.
Look for: The filling no longer rushes into the first cut and the topping holds its shape.
Garnish and serve
Scatter the chopped cilantro over the casserole and serve with lime wedges for squeezing at the table. Cut into generous squares and lift each piece with a wide spatula.
Look for: Each portion has a browned topping over a cohesive, moist filling.