Why You’ll Love This Recipe

Tamale Pie has all the flavors of tamales without the hassle of making them from scratch. The dish is easy to prepare, and the combination of a savory filling, cornbread topping, and melted cheese makes for a satisfying and flavorful meal. It’s versatile too—you can use ground beef, chicken, or even a vegetarian filling, depending on your preferences. The best part? It’s all baked in one pan for a convenient, no-fuss dinner!

Ingredients

For the filling:

  • 1 lb ground beef (or ground chicken or turkey for a leaner option)

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 (14.5 oz) can diced tomatoes

  • 1 (4 oz) can green chilies (optional, for heat)

  • 1 tablespoon chili powder

  • 1 teaspoon cumin

  • 1/2 teaspoon paprika

  • Salt and pepper, to taste

  • 1/2 cup frozen or fresh corn kernels (optional)

  • 1 cup shredded cheddar cheese (for topping)

For the cornbread topping:

  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup milk

  • 1/4 cup vegetable oil

  • 1 large egg

  • 1 teaspoon sugar (optional, for a slightly sweeter topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the filling:

  • Preheat your oven to 375°F (190°C).

  • In a large skillet, cook the ground beef (or chicken/turkey) over medium heat until browned, breaking it up into small crumbles as it cooks. Drain any excess fat.

  • Add the chopped onion and garlic to the skillet and cook for 3-4 minutes, until the onion becomes translucent.

  • Stir in the diced tomatoes, green chilies (if using), chili powder, cumin, paprika, salt, and pepper. Simmer for 5-7 minutes to allow the flavors to meld together.

  • Stir in the corn (if using) and remove from heat.

2. Make the cornbread topping:

  • In a separate bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar (if using).

  • In another bowl, whisk together the milk, vegetable oil, and egg.

  • Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick.

3. Assemble the tamale pie:

  • Spread the cooked beef or chicken mixture evenly in the bottom of a greased 9×9-inch or similar-sized baking dish.

  • Carefully spoon the cornbread batter over the meat mixture, spreading it into an even layer.

  • Top the cornbread batter with shredded cheddar cheese.

4. Bake the tamale pie:

  • Bake the Tamale Pie in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and cooked through. You can check for doneness by inserting a toothpick into the cornbread topping—it should come out clean or with just a few crumbs attached.

  • If the top is browning too quickly, cover the dish with foil for the last 10 minutes of baking.

5. Serve:

  • Allow the Tamale Pie to cool for a few minutes before serving. Cut into squares and serve hot, garnished with additional cheese, sour cream, or fresh cilantro if desired.

Servings and Timing

  • Servings: 6-8

  • Prep Time: 10 minutes

  • Cook Time: 30-35 minutes

  • Total Time: 40-45 minutes

Variations

  • Vegetarian version: Substitute the ground beef with black beans, pinto beans, or a mixture of both for a vegetarian version. You can also add extra vegetables like zucchini or bell peppers.

  • Use different cheese: While cheddar is traditional, you can use a Mexican cheese blend, Monterey Jack, or pepper jack cheese for a different flavor profile.

  • Spicy version: Add diced jalapeños or a few dashes of hot sauce to the filling for extra heat.

  • Cornbread enhancements: For extra flavor, add a can of diced green chilies or corn kernels to the cornbread batter before topping the pie.

Storage/Reheating

Leftover Tamale Pie can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual portions or bake the whole dish at 350°F (175°C) for about 10-15 minutes, or until heated through.

Tamale Pie can also be frozen for up to 2-3 months. To freeze, cool the pie completely, cover it tightly with plastic wrap and aluminum foil, and store it in the freezer. When ready to serve, thaw it overnight in the refrigerator and reheat in the oven.

FAQs

Can I use a different kind of meat for the filling?

Yes! Ground turkey, chicken,would work well in this dish. You can also use a combination of ground meats for added flavor.

Can I make Tamale Pie ahead of time?

Yes, you can assemble the Tamale Pie ahead of time, cover it, and refrigerate it for up to a day before baking. When ready to bake, let it come to room temperature before putting it in the oven, or add an extra 10-15 minutes to the baking time if baking from the fridge.

Can I make this dish in a slow cooker?

Yes, you can cook the meat mixture in a slow cooker and then top it with the cornbread batter. After assembling everything in the slow cooker, cook on high for 2-3 hours or on low for 4-5 hours, until the cornbread topping is fully cooked.

Can I use store-bought cornbread mix for the topping?

Yes, if you prefer to save time, you can use a store-bought cornbread mix for the topping. Just follow the instructions on the package to make the batter, and then assemble the Tamale Pie as directed.

Conclusion

Tamale Pie is a flavorful, comforting, and easy-to-make dish that combines the best of tamales with the convenience of a casserole. With its savory filling, cheesy topping, and delicious cornbread crust, it’s a meal the whole family will love. Whether you’re making it for a weeknight dinner or a weekend gathering, this dish is guaranteed to satisfy and impress. Enjoy the perfect balance of flavors in every bite!

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Tamale Pie

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40-45 minutes
  • Yield: 6-8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Tex-Mex
  • Diet: Gluten Free
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Description

Tamale Pie is a comforting casserole that combines the rich flavors of a traditional tamale into a one-pan dish. With a savory ground beef or chicken filling, a flavorful tomato-based sauce, and a golden cornbread topping, this easy-to-make meal is perfect for weeknight dinners, potlucks, or family gatherings. It’s versatile and can be adapted to different dietary preferences, including vegetarian options. A satisfying and hearty meal the whole family will love!

Ingredients

For the filling:

  • 1 lb ground beef (or ground chicken or turkey for a leaner option)

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 (14.5 oz) can diced tomatoes

  • 1 (4 oz) can green chilies (optional, for heat)

  • 1 tablespoon chili powder

  • 1 teaspoon cumin

  • 1/2 teaspoon paprika

  • Salt and pepper, to taste

  • 1/2 cup frozen or fresh corn kernels (optional)

  • 1 cup shredded cheddar cheese (for topping)

For the cornbread topping:

  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup milk

  • 1/4 cup vegetable oil

  • 1 large egg

  • 1 teaspoon sugar (optional, for a slightly sweeter topping)

Instructions

  • Prepare the filling:
    Preheat your oven to 375°F (190°C). In a large skillet, cook the ground beef (or chicken/turkey) over medium heat, breaking it into small crumbles as it cooks. Drain excess fat. Add the chopped onion and garlic, cooking for 3-4 minutes until the onion becomes translucent. Stir in the diced tomatoes, green chilies (if using), chili powder, cumin, paprika, salt, and pepper. Simmer for 5-7 minutes. Stir in the corn (if using) and remove from heat.

  • Make the cornbread topping:
    In a separate bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (if using). In another bowl, whisk together milk, vegetable oil, and egg. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.

  • Assemble the tamale pie:
    Spread the cooked meat mixture evenly in a greased 9×9-inch baking dish. Spoon the cornbread batter over the meat mixture and spread it evenly. Top with shredded cheddar cheese.

  • Bake the tamale pie:
    Bake for 25-30 minutes or until the cornbread topping is golden brown and cooked through. Check for doneness by inserting a toothpick into the cornbread—it should come out clean or with just a few crumbs attached. If the top is browning too quickly, cover with foil for the last 10 minutes.

  • Serve:
    Allow the Tamale Pie to cool for a few minutes before serving. Cut into squares and serve hot, optionally garnished with extra cheese, sour cream, or fresh cilantro.

Notes

For a vegetarian version, substitute the ground meat with black beans, pinto beans, or a mix of both. Add extra vegetables like zucchini or bell peppers.Use a Mexican cheese blend, Monterey Jack, or pepper jack cheese for a different flavor.For extra heat, add diced jalapeños or hot sauce to the filling.You can add diced green chilies or corn kernels to the cornbread batter for added flavor.

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