Tamale Pie

Tamale Pie

A comforting, hearty casserole that layers seasoned ground beef and vegetables beneath a fluffy cornbread topping. Packed with bold Tex-Mex flavors, this tamale pie is perfect for weeknight dinners or feeding a crowd.

Ingredients

For the Filling:

• 1 lb (450 g) ground beef or ground turkey

• 1 small onion, diced

• 1 bell pepper, diced

• 2 cloves garlic, minced

• 1 can (14.5 oz / 411 g) diced tomatoes

• 1 can (8 oz / 227 g) tomato sauce

• 1 cup frozen corn kernels

• 1 packet (1 oz / 28 g) taco seasoning

• Salt and pepper, to taste

• 1 cup shredded cheddar cheese

For the Cornbread Topping:

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/4 cup sugar

• 1 tbsp baking powder

• 1/2 tsp salt

• 1 cup milk

• 1/4 cup vegetable oil

• 2 large eggs

Instructions

1. Prepare the Filling:
   Preheat oven to 375°F (190°C). In a large skillet over medium heat, cook ground beef with onion, bell pepper, and garlic until beef is browned and vegetables are softened. Drain excess fat.

2. Add Seasoning and Veggies:
   Stir in diced tomatoes, tomato sauce, corn, taco seasoning, salt, and pepper. Simmer for 5–10 minutes until mixture is thickened slightly. Remove from heat and stir in 1/2 cup shredded cheese.

3. Prepare Cornbread Topping:
   In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, oil, and eggs. Combine wet and dry ingredients until just mixed.

4. Assemble the Pie:
   Spread the meat filling evenly in a greased 9×13-inch baking dish. Pour the cornbread batter evenly over the filling. Sprinkle remaining 1/2 cup shredded cheese on top.

5. Bake:
   Bake for 25–30 minutes, or until cornbread is golden brown and a toothpick inserted in the center comes out clean.

6. Serve:
   Let cool for 5 minutes before slicing. Serve warm, optionally with sour cream, salsa, or guacamole.

Equipment

• Large skillet

• Mixing bowls

• Whisk

• Measuring cups and spoons

• 9×13-inch baking dish

• Spoon or spatula

Timing

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

Serving Size
Serves 6–8

Tamale Pie

A comforting, hearty casserole that layers seasoned ground beef and vegetables beneath a fluffy cornbread topping. Packed with bold Tex-Mex flavors, this tamale pie is perfect for weeknight dinners or feeding a crowd.

Print Recipe

Prep Time:20 minutes mins

Cook Time:30 minutes mins

Total Time:50 minutes mins

Equipment

• Large skillet
• Mixing bowls
• Whisk
• Measuring cups and spoons
• 9x13-inch baking dish
• Spoon or spatula

Ingredients

• For the Filling:
• 1 lb 450 g ground beef or ground turkey
• 1 small onion diced
• 1 bell pepper diced
• 2 cloves garlic minced
• 1 can 14.5 oz / 411 g diced tomatoes
• 1 can 8 oz / 227 g tomato sauce
• 1 cup frozen corn kernels
• 1 packet 1 oz / 28 g taco seasoning
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• For the Cornbread Topping:
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 2 large eggs

Instructions

• Prepare the Filling:
• Preheat oven to 375°F (190°C). In a large skillet over medium heat, cook ground beef with onion, bell pepper, and garlic until beef is browned and vegetables are softened. Drain excess fat.
• Add Seasoning and Veggies:
• Stir in diced tomatoes, tomato sauce, corn, taco seasoning, salt, and pepper. Simmer for 5–10 minutes until mixture is thickened slightly. Remove from heat and stir in 1/2 cup shredded cheese.
• Prepare Cornbread Topping:
• In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, oil, and eggs. Combine wet and dry ingredients until just mixed.
• Assemble the Pie:
• Spread the meat filling evenly in a greased 9x13-inch baking dish. Pour the cornbread batter evenly over the filling. Sprinkle remaining 1/2 cup shredded cheese on top.
• Bake:
• Bake for 25–30 minutes, or until cornbread is golden brown and a toothpick inserted in the center comes out clean.
• Serve:
• Let cool for 5 minutes before slicing. Serve warm, optionally with sour cream, salsa, or guacamole.

Servings: 8 servings

Frequently Asked Questions (FAQs)

Can I make this ahead of time?
Yes. Prepare the filling and cornbread batter separately, then assemble and bake when ready. You can also fully assemble and refrigerate overnight before baking.

Can I use ground turkey or chicken instead of beef?
Yes. Ground turkey or chicken works well for a lighter version. Adjust seasoning to taste.

Can I make it vegetarian?
Yes. Substitute the meat with beans (black beans, pinto beans, or lentils) and add extra vegetables like zucchini or mushrooms.

Can I use store-bought cornbread mix?
Yes. Replace the cornbread topping with your favorite boxed cornbread mix, following package directions.

Can I add more cheese?
Absolutely! Extra cheese can be added to both the filling and topping for a richer, cheesier pie.

Can I freeze Tamale Pie?
Yes. Assemble and freeze before baking for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

Can I make it spicier?
Yes. Add chopped jalapeños, a dash of cayenne, or hot sauce to the meat mixture.

Can I make it gluten-free?
Yes. Use a gluten-free flour blend or cornbread mix in place of all-purpose flour.

Can I use fresh corn instead of frozen?
Yes. Use about 1 cup of fresh corn kernels. No need to thaw; just stir into the filling.

Can I serve it with toppings?
Yes. Sour cream, salsa, guacamole, or chopped fresh cilantro all complement the flavors nicely.

How To Store Tamale Pie

Refrigerator:
Store cooled leftovers in an airtight container for up to 3–4 days. Reheat in the microwave or oven until warmed through.

Freezer:
You can freeze individual portions or the entire pie for up to 2 months. Wrap tightly with foil and plastic wrap. Thaw overnight in the refrigerator before reheating.

Reheating:

• Oven: Cover with foil and bake at 350°F (175°C) for 15–20 minutes.

• Microwave: Reheat individual portions in 1–2 minute intervals until hot.