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Easy Tamale Pie Recipe with Cornmeal Crust is cheesy, beefy, tamale tasty – and it is easy too. Made with simple ingredients and tamale spices, this perfect tamale pie recipe is an excellent idea for your Cinco de Mayo meal, a special occasion, or any night of the week.
This beef tamale casserole is topped with sweet cornbread and baked to perfection, you cannot go wrong in serving this dish to the family. And it is so versatile that you can alter the recipe to please even the picky eaters of the household.
Oooh, you can pair this Mexican classic dish with Tropical Mango Fruit Salad for a refreshing side. Then take the night to the next level with Four Ingredient Margaritas and Healthier Fried Ice Cream Pie for dessert. Now my mouth is watering!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Why you will love this Tamale Pie Recipe with Cornmeal crust
- Easy Weeknight Meal | This is one of those easy dinners, that you will come back to time and time again!
- One-Skillet Option | I love making everything in one skillet, less mess to clean up!
- Healthier | Since we do not use Jiffy Mix in this recipe, this is a healthier option, just like my Easy Corn Casserole without Jiffy Mix.
Simple Ingredients
For the full list of ingredients and directions, print the card at the end of this post.
Tamale Pie Filling:
- Lean Ground Beef | You can also switch this up using ground chicken or ground turkey
- Chopped Onion | Minced fine
- Diced Tomatoes | Drained, or swap with tomato sauce
- Corn | This is optional, I used canned, drained, but you can use frozen too
- Black Beans | Drained and rinsed
- Black Olives | These are optional, but I love them!
- Green Chiles | Drained – want it more spicy, used diced jalapenos!
- Seasonings | Chili powder, garlic powder, cumin, onion powder and salt.
Cornbread Topping Ingredients
- Yellow Cornmeal | I’ve used yellow corn meal as well as corn flour (like Pan) and it turns out.
- Milk | I use whole milk in my cooking and baking
- Whole Kernel Corn | Remove a little from your can of corn, and mix into the cornbread topping
- Sugar | Just a touch for a bit of sweetness, like Jiffy, but not as sweet
- Eggs | Binds it all together
- Sharp Cheddar Cheese | Mixed right in!
How to Make Easy Tamale Pie
Make the Cornmeal Topping
Do this step first and allow the cornbread batter to sit while you make the meat mixture.
Get out your medium mixing bowl and combine the cornmeal, milk, sugar, corn, and eggs. Stir until just incorporated, then sprinkle cheese in and stir. An Easy Peasy Cornbread Mixture! (No Jiffy required.)
Prepare the Beef Filling
Start by preheating the oven and greasing the baking dish with non-stick spray or vegetable oil.
You can also use an oven-proof skillet to make it a one-skillet meal. I like to use any pan that will go right from the stovetop into the oven – less cleaning for me! My favorite Cast Iron Skillet. Then get ready to make the hearty meat mixture.
Heat your large skillet over medium-high heat and cook the ground beef with the onion until browned. Break it apart into small bits while you stir the beef and onion mixture, and don’t forget to drain off the grease when finished cooking.
Now you will add the tomatoes, corn, black beans, olives, green chilies, and seasonings to the beef mixture. They add those yummy tamale flavors!
Simmer the pie filling and reduce the heat until it is just thickened, but not soupy, this takes about 10 minutes. Take a taste of the meat mixture and adjust seasonings to taste.
If you are using a baking dish, you can now pour the tamale casserole filling into the prepared dish. If you are using the in-pan method, simply remove it from the heat- you are ready to make the cornmeal mixture.
Put it All Together and Bake
Now, this easy tamale pie recipe is starting to come together!
Take your pan of ground meat filling and pour the cornbread batter on top to make a thick layer of cornbread pie crust. Then place the pan in the preheated oven and bake until golden brown and bubbly.
When finished cooking, remove the tamale pie casserole from the oven and allow it to cool for 10 minutes or so. See tips for troubleshooting underdone or soggy cornbread topping.
When you are ready to serve this scrumptious and cheesy cornbread tamale pie, plate it up and top with a dollop of sour cream, avocado slices, green onions, cilantro, or salsa!
Fresh Tips
- I use several frozen and canned items in this easy tamale pie recipe. This makes the process go so much faster! But if you have the time and the desire, you can chop your tomatoes, use fresh corn, and add bell pepper to tomato sauce or tomato paste.
Variations & Substitutions
- Make it Spicy: Spicy Tamale Pie is made even spicier by adding some hot sauce to the meat mixture, and you can add some jalapenos to the topping list!
- Vegetarian Tamale Pie: Substitute the ground meat for more beans like pinto beans, kidney beans, refried and black beans, or go with your favorite plant-based ground meat substitute.
- Dairy-Free Tamale Pie: Nutritional yeast will substitute for the cheese, and swap the milk with beef or chicken broth or any plant-based milk.
- Want more Veggies | Add green pepper, red pepper, chopped zucchini to your meat mixture.
- You see, there are plenty of great ways to change up this versatile and savory dinner tonight! Make it all yours, and it is sure to be a new family favorite.
Recommended Tools
- Cast Iron Skillet | Or heavy bottomed skillet, that can go from stovetop to oven, I love this Lodge 10″ skillet with lid.
- Wooden Spoon | Never underestimate the trusty wooden spoon, love these olive wood spoons! I have a friend who swears by these Spurtles, ever used them, I want to try!
Storage Tips
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Reheat | Thaw overnight in the fridge and place in an oven-safe container, covered with foil, reheating at 300°F (150° C) for 25 minutes until warmed.
You may reheat from frozen by placing the casserole dish in a 325-degree oven (165° C), covered with foil for 40-50 minutes. Then remove the foil for the last 10 minutes or so.
You may also reheat it in a microwave-safe dish in the microwave.
Make-Ahead
This entire dinner may be made ahead of time up to the point of baking.
Allow the meat mixture to cool completely, then place in a disposable foil pan or line skillet with plastic wrap or foil (after entirely cooled), for easy removal and freezing.
Add the meat mixture and cornbread topping, and freeze one-two hours until flash frozen. Then remove from baking pan or skillet and wrap well.
To bake, remove foil or plastic wrap while frozen and place in a baking dish, thaw overnight in the fridge, and bake as directed in the recipe card.
This dish may also be frozen after baking, be sure to cool completely before freezing.
Tips for Two
Make this dish and separate it into small loaf-sized pans. Then you can enjoy one for a great dinner tonight and freeze the others for another meal.
Frequently Asked Questions
Can I use ground turkey instead of ground beef?
Of course, you can. Ground turkey or ground chicken is a great way to avoid eating beef one night of the week.
Is this recipe gluten-free?
This recipe can be GF by simply checking the cornmeal, spice jars, and canned goods to ensure they are certified gluten-free. Then make sure your cheddar cheese is gluten-free, and you are on your way to another of my easy gluten-free recipes!
Can I use Jiffy Mix instead?
Yes you can use Jiffy Mix cornbread instead. I prefer the homemade version thought and other than measuring won’t take any longer. And to be clear, when using Jiffy Corn Muffin mix, you are adding wheat, animal lard, and preservatives to the dish. But I get it, it’s not like I’ve never used it!
Why is my cornbread topping soggy?
A couple of reasons might be in play.
- It could be the type of cornmeal you used, all types should work, just make sure it looks like a thick paste before topping the tamale pie.
- Allow the mixture to sit while you prepare the meat mixture, allowing it to absorb as much moisture as possible.
- Be sure to drain your meat after browning and when simmering be sure to simmer long enough that the mixture is thickened, if too soupy this will make your cornbread topping soggy.
- Oven heat: Most ovens run 25-50° hot or cold, this can mess with your cornbread topping.
- Test before removing from oven – Insert a toothpick into the center of the cornbread, it should come out mostly dry, with a few moist crumbs.
- If still not done, cover lightly with foil and return to oven 5-10 minutes at a time.
Healthy Twist
So what’s my healthy twist in this recipe? No Jiffy mix! I used organic, grass fed ground beef, along with organic corn meal, organic whole milk, tomatoes, corn and black beans. This is a hearty, comforting meal that you will love!
Best Side Dishes for Tamale Pie
Try these great side dishes for tamale pie, they will make it a complete and delicious meal.
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What to serve with Tamale Pie
While a tamale pie is a complete meal all by itself, there are a few sides to serve with it that would be delicious. I garnished with chopped tomatoes, cilantro and sliced avocado.
- Spanish Rice and either black beans or pinto beans (try these Charro beans) are traditional side dishes with tamales, so they would be great with tamale pie
- Make some Mexican corn rice (Elote) or this easy Avocado, Corn and Black Bean Salsa.
- Serve with homemade tortilla chips, easy blender salsa, simple guacamole and to-die for white Mexican cheese dip.
- Go simple and serve with a bagged salad; I like Taylor Farms Avocado Ranch Salad kit or make up this super simple Italian Chopped Salad.
More Meat Pie Recipes
- Skillet Shepherd’s Pie
- Easy Baked Spaghetti Pie
- Easy Ham Pot Pie
- Pizza Rustica
More Easy Dinner Recipes
- Easy Instant Pot Ground Beef Stroganoff
- Best Cheesesteak Sandwich Recipe
- Crockpot Ranch Chicken
- Best Philly Cheesesteak Casserole Recipe (Low-Carb)
- Best Cheesy Hamburger Tater Tot Casserole Recipe
- Check out all of my Cinco de Mayo Mexican recipes in the archives.
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Easy Tamale Pie Recipe with Cornmeal Crust
Easy Tamale Pie Recipe with Cornmeal Crust is cheesy, beefy, tamale tasty – and it is easy too. Made with simple ingredients and tamale spices, this perfect tamale pie recipe is an excellent idea for your Cinco de Mayo meal, a special occasion, or any night of the week.
4.86 from 34 votes
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Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 6 servings
Calories: 552kcal
Author: Kathleen Pope
Equipment
Ingredients
- 1 pound ground beef lean, or use ground chicken or turkey
- ½ cup onion diced, small about ½ small onion
- 15 ounce canned diced tomatoes drained, or swap for equal amount of tomato sauce
- 1 cup corn frozen or canned, drained
- 15 ounce canned black beans drained, rinsed
- 4 ounce chopped green chiles drained
- 4 ounce black olives sliced, drained
- 1 tablespoon chile powder use Jalapeno or Chipotle chile powder for more kick
- 1 teaspoon cumin
- ½-1 teaspoon garlic powder
- ½ -1 teaspoon onion powder
- ½ – 1 ½ teaspoons kosher salt to taste
Cornbread Topping
- 1 cup yellow corn meal or corn flour
- 1 cup whole milk other percentages may be used
- 2 tablespoons granulated sugar may omit if desired
- 2 large eggs
- ½ cup corn frozen or canned, drained
- ½ cup shredded cheddar cheese mild, Mexican or Sharp
US Customary – Metric
Instructions
Prepare the Cornbread Topping
This is so much better for you and tastier than Jiffy Mix. In a medium bowl combine cornmeal, milk, sugar, corn, and eggs just until moistened and combined. Stir in cheese and allow to sit while the tamale pie mixture simmers. It will thicken as it sits.
Preheat oven to 350° F (175° C) and grease a 9×9 baking dish (or 10×7) or make the whole thing in a 10-inch oven-safe skillet such as a cast iron pan.
Make Tamale Meat Mixture
Heat a large skillet (10-12 inch) over medium-high heat. Cook ground beef and onion until beef is browned, breaking apart, stirring often. Drain any grease from the skillet.
Stir in the tomatoes, corn, black beans, olives, chiles, chili powder, cumin, onion powder, garlic powder and salt. Bring to a simmer, reduce heat and simmer until thickened; about 10 minutes.
Taste your meat mixture at this point, if necessary, add additional salt, pepper, spices and herbs to taste.
Pour mixture into prepared baking dish, or if using the same pan, remove from heat. *Make sure your mixture has simmered and reduced, without liquid, if necessary, simmer a bit longer.
Spoon thick cornbread topping mixture on top, spreading evenly. See notes for runny or unbaked cornbread topping.
Bake uncovered in a preheated oven for 40-50 minutes until the top is golden brown and tamale pie is bubbly.
Remove from the oven and allow to cool for about 10 minutes before serving. Serve with a little sour cream, avocado slices, salsa if desired.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.
Notes
Some readers say that this is bland, be sure to taste the meat mixture; adjusting seasonings to your taste.
Storage
Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
To reheat | Thaw overnight in the fridge and place in an oven-safe container, covered with foil, reheating at 300°F (150° C) for 25 minutes until warmed. May reheat from frozen, place in a 325°F (165° C) oven, covered with foil for 40-50 minutes, removing foil for the last 10 minutes or so. May also reheat in the microwave.
Make Ahead – Freezer Instructions
- After cooling the meat mixture, transfer it to a disposable foil pan or line a skillet with plastic wrap or foil.
- Add the meat mixture and cornbread topping, then flash freeze it for one to two hours.
- Once frozen, remove it from the pan or skillet and wrap it tightly. When you’re ready to bake, unwrap it and place it in a baking dish.
- Thaw it overnight in the refrigerator and bake according to the original instructions.
- This dish may also be frozen after baking, be sure to cool completely before freezing.
Tips for Two | Make this dish and separate into small loaf sized pans, enjoy one and freeze the other for another meal. Bake as directed.
Why is my cornbread topping soggy?
- It could be the cornmeal you used; all types should work; make sure it looks like a thick paste before topping the tamale pie, if necessary, allow it to sit longer.
- Allow the mixture to sit while you prepare the meat mixture, allowing it to absorb as much moisture as possible.
- Be sure to drain your meat after browning and when simmering, be sure to simmer long enough that the mixture is thickened; if too soupy, this will make your cornbread topping soggy.
- Oven heat: Most ovens run 25-50° hot or cold; this can mess with your cornbread topping. Use an oven thermometer to check.
- Test before removing from oven – Insert a toothpick into the center of the cornbread; it should come out mostly dry, with a few moist crumbs.
- If still not done, cover lightly with foil and return to oven for 5-10 minutes at a time.
Variations
- Make it Spicy: Add some hot sauce to the meat mixture, extra Chipotle powder, or your favorite hot salsa.
- Vegetarian Tamale Pie: Substitute the ground meat for more beans like pinto beans, kidney beans, refried, and black beans, or go with your favorite plant-based ground meat substitute.
- Dairy-Free Tamale Pie: Nutritional yeast will substitute for the cheese, and swap the milk with beef or chicken broth or any plant-based milk.
- More Veggies | Add your favorites; green pepper, red pepper, and chopped zucchini to your meat mixture.
Nutrition
Serving: 1serving | Calories: 552kcal | Carbohydrates: 52g | Protein: 28g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1113mg | Potassium: 902mg | Fiber: 11g | Sugar: 11g | Vitamin A: 935IU | Vitamin C: 18mg | Calcium: 217mg | Iron: 6mg
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