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
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