Tamale pie combines everything you love about classic tamales—spiced meat, rich flavor, and comforting texture—without the time-consuming wrapping and steaming process. It’s easy to prepare, feeds a crowd, and can be customized with your favorite ingredients. Plus, it’s freezer-friendly and perfect for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef or ground turkey
Onion, diced
Garlic, minced
Taco seasoning or a mix of chili powder, cumin, and paprika
Canned diced tomatoes (with green chiles or plain)
Tomato paste
Frozen or canned corn
Black beans (optional)
Shredded cheddar or Mexican-blend cheese
Cornmeal
All-purpose flour
Baking powder
Milk
Egg
Butter (melted)
Salt
Directions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef with onion until browned. Drain excess grease.
Add garlic and taco seasoning; cook for 1 minute.
Stir in diced tomatoes, tomato paste, corn, and black beans (if using). Simmer for 5 minutes.
Pour the meat mixture into a greased 9×13-inch baking dish and spread evenly.
In a bowl, mix cornmeal, flour, baking powder, salt, milk, egg, and melted butter until combined.
Stir in half of the shredded cheese.
Spread the cornbread mixture over the meat filling in the baking dish.
Sprinkle remaining cheese over the top.
Bake for 25–30 minutes, or until the cornbread is golden and cooked through.
Let cool slightly before serving.
Servings and timing
This recipe serves 6–8. Prep time: 15 minutes Cook time: 30 minutes Total time: approximately 45 minutes Servings: 6–8
Variations
Chicken Tamale Pie: Use shredded cooked chicken instead of ground beef.
Vegetarian Version: Skip the meat and add more beans, bell peppers, and zucchini.
Spicy Tamale Pie: Add chopped jalapeños or hot sauce to the filling.
Cheesy Upgrade: Add a layer of cream cheese or sour cream between the filling and the cornbread.
Cornbread Crust on Bottom: Bake half the cornbread batter first, add the filling, then top with the rest.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions or bake in a 350°F (175°C) oven until heated through. To freeze, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight before reheating.
FAQs
Can I make tamale pie ahead of time?
Yes, assemble it up to a day in advance, refrigerate, and bake when ready. Add a few extra minutes to the baking time if chilled.
What’s the best meat for tamale pie?
Ground beef is traditional, but ground turkey, chicken
Can I use boxed cornbread mix?
Yes, a boxed mix like Jiffy can be used for the topping if you prefer a shortcut.
How do I know when the cornbread is done?
The top should be golden and a toothpick inserted in the center should come out clean.
Can I make it in a cast iron skillet?
Yes, you can cook the filling and bake the entire pie in the same oven-safe skillet for easy cleanup.
Is tamale pie gluten-free?
It can be made gluten-free by using gluten-free flour and ensuring all canned ingredients and seasonings are gluten-free.
Can I add enchilada sauce?
Yes, stir in a bit of red enchilada sauce with the meat filling for added flavor and moisture.
Can I make mini tamale pies?
Yes, bake them in individual ramekins or a muffin tin for personal-sized servings.
Can I double this recipe?
Absolutely. Use a larger baking dish or two 9×13-inch pans and adjust baking time as needed.
What sides go well with tamale pie?
Try serving it with a side salad, Mexican rice, guacamole, or tortilla chips and salsa.
Conclusion
Tamale pie is a satisfying, crowd-pleasing dish that brings all the flavors of tamales into an easy-to-make, one-dish meal. With its spiced filling and golden cornbread topping, it’s a comforting favorite you’ll want to make again and again—perfect for weeknights, potlucks, or anytime you need a hearty, flavorful dinner.
Tamale pie is a hearty and flavorful Tex-Mex casserole featuring a savory meat and vegetable filling topped with a golden, cheesy cornbread crust. It’s an easy, one-pan meal that captures the essence of tamales without the extra work.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6–8 servings
Category:Main Course
Method:Baking
Cuisine:Tex-Mex
Diet:Gluten Free
Ingredients
1 lb ground beef or ground turkey
1 small onion, diced
2 cloves garlic, minced
2 tbsp taco seasoning or 1 tsp each of chili powder, cumin, and paprika
1 (14.5 oz) can diced tomatoes (with green chiles or plain)
2 tbsp tomato paste
1 cup corn (frozen or canned, drained)
1 cup black beans (optional, drained and rinsed)
1 1/2 cups shredded cheddar or Mexican-blend cheese, divided
3/4 cup cornmeal
1/2 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
1 large egg
1/4 cup butter, melted
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large skillet over medium heat, cook ground beef and onion until browned. Drain excess grease.
Add garlic and taco seasoning. Cook for 1 minute until fragrant.
Stir in diced tomatoes, tomato paste, corn, and black beans (if using). Simmer for 5 minutes.
Transfer meat mixture to the prepared baking dish and spread evenly.
In a mixing bowl, combine cornmeal, flour, baking powder, and salt. Add milk, egg, and melted butter. Stir until just combined.
Fold in 3/4 cup of the shredded cheese.
Spread the cornbread batter over the meat mixture.
Top with the remaining 3/4 cup of cheese.
Bake for 25–30 minutes, or until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean.
Let cool slightly before serving.
Notes
Use boxed cornbread mix for a shortcut topping.Add enchilada sauce for extra depth of flavor.Make it vegetarian by omitting meat and increasing beans and veggies.Bake in a cast iron skillet for a rustic, one-pan version.Store leftovers for up to 4 days or freeze for up to 2 months.
