Easy Tamale Pie Recipe with Seasoned Ground Beef

Our perfect Tamale Pie recipe is a family favorite made with seasoned ground beef and topped with homemade cornbread and cheese. This hearty tamale pie casserole is family friendly and big on flavor.

cast iron skillet with tamale pie, a spoon with ground beef with corn and tomatoes, a bowl of sour cream and a bowl of green onions

A tamale pie casserole is simple, delicious and fast. It has tex-mex flavors with a layer of sweet cheesy cornbread. Be sure to try some of our other favorite casseroles, like Tuna CasseroleSloppy Joe Tater Tot Casserole and Hamburger Casserole.

The base for this Tamale Pie recipe is a simple, spicy ground beef chili with corn and olives mixed in and it’s topped with a homemade sweet cornbread and shredded cheese. Since it’s a complete meal made all in one pan, ther’s no need to serve a bunch of sides, just a simple Garden Salad will do.

How do you make a tamale pie from scratch?

  1. You’ll need a 9-inch round or square dish for this recipe. You can also use an oven proof skillet to cook the meat and then bake the casserole in the same pan. Lightly mist it with some cooking spray to avoid the food sticking to the sides.
  2. Cook ground beef and onions in a big skillet, then drain any grease from the pan. Stir in canned diced tomatoes, corn, olives and green chiles with some salt, chili powder and garlic powder for seasoning. Bring the mixture to a simmer and let it cook for about 10 minutes. It’s ok if it looks a little thin, the sauce will thicken as the casserole bakes.
  3. While the meat is simmering, make the cornbread mixture by stirring together cornmeal, sugar, milk and eggs in a mixing bowl just until combined. Pour the meat into the baking dish or spread evenly in the skillet. Spread the cornbread mixture over the meat mixture in the baking dish or skillet and top with cheese.
  4. Bake uncovered for about 40-45 minutes. The top should be golden and the sauce bubbling up on the sides.
collage of 6 images showing the steps for making tamale pie

Top Tips and Recipe Notes

  • Jiffy cornbread mix will work if you don’t want to make the tamale pie topping completely from scratch.
  • We like cheese. Sometimes I’ll add at least a cup of cheese to the top of the pie or stir some into the ground beef. Usually I use cheddar but sometimes I’ll use Cheddar-Jack blend or even Pepper Jack.
  • Top individual servings with sour cream and parsley or chives for garnish.
  • Just like my ground beef tacos, I use 85% lean ground beef. This keeps the meat juicy without being too greasy. While any percentage will work, I tend to choose the leaner meat at 85% and above.
Where did tamale pie originate?

Tamale Pie tastesd similar to a traditional beef tamale, without all the work. Despite tasting like it, Tamale Pie isn’t considered Mexican Food. The popularity of this great recipe has been credited to home economics classes as far back as the early 1910s, and is said to have originated in the southwest. This isn’t the only comfort food to come from home ec classes – it’s where I learned how to make Million Dollar Spaghetti and Macaroni Salad, too!

Can you make Tamale Pie Ahead of Time?

To make ahead and freeze, prepare the pie as directed, then freeze unbaked and uncovered for an hour. Wrap tightly with a couple of layers of plastic wrap or foil and freeze up to 6 months. I recommend using a disposable foil pan since it’s going to be sitting in your freezer for a bit. Thaw overnight and bake as directed.

How do you reheat tamale pie?

To reheat a whole casserole from frozen, thaw in the fridge overnight and warm in a 350 degree oven. I usually cover with foil to keep the top from getting too brown. Heat until warmed through; about 20-25 minutes.

Reheat individual (refrigerated) leftover portions in the microwave until warm.

white plate with ground beef anc corn, cornbread topping and sour crea. A fork, a white dish

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Tamale pie in a cast iron pan

Tamale Pie

Tamale Pie is made with seasoned ground beef and topped with homemade cornbread and cheese. It's a simple dinner casserole that's big on flavor.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 374kcal

Ingredients
  

Filling

  • 1 pound lean ground beef
  • ½ cup chopped onion about ½ of a small onion
  • 15 ounce can diced tomatoes drained (or 15 oz can tomato sauce)
  • 1 cup frozen corn
  • 4 ounce can chopped ripe olives drained
  • 4 ounce can chopped green chilies drained
  • 1 tablespoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

Topping

  • 1 cup cornmeal
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 2 eggs
  • ½ cup shredded Cheddar cheese
  • fresh chopped chives or parsley for garnish if desired

Instructions
 

  • Preheat oven to 350 degrees F. Grease a 9”x9” baking dish or 10-inch oven safe skillet with nonstick cooking spray.
  • Heat a large skillet over medium-high heat. Add ground beef and onion and cook until beef is browned and no longer pink, stirring often. Drain any grease from the pan.
  • To the beef, stir in tomatoes, corn, olives, chiles, chili powder, garlic powder and salt. Bring to a boil, then reduce heat and simmer until thickened; about 10 minutes. Pour the beef mixture into the prepared baking dish.
  • In a medium sized bowl, stir together the cornmeal, milk, sugar and eggs just until combined. Mixture will be thin. Spread evenly over the beef mixture in the pan, then top evenly with the cheese.
  • Bake uncovered in the preheated 350 degree oven for 40-50 minutes. Top should be golden brown and the sauce should be bubbling up on the sides.
  • Let sit for 5-10 minutes before serving. Top with sour cream and sliced green onions if desired.
  • Top individual servings with sour cream and parsley or chives for garnish, if desired.

Notes

  • Jiffy cornbread mix will work if you don’t want to make the tamale pie completely from scratch.
  • Store leftovers in an airtight container in the fridge. You can reheat individual portions in the microwave or a large portion of the pie in the oven.
  • Freeze leftovers in portions or all together for up to 3 months. Thaw overnight and microwave to reheat.
  • For making ahead and freezing, prepare the pie as directed, then freeze, unbaked and uncovered, for an hour. Wrap tightly with a couple of layers of plastic wrap or foil and freeze up to 6 months. I recommend using a disposable foil pan since it’s going to be sitting in your freezer for a bit. Thaw overnight and bake as directed.

Nutrition

Calories: 374kcalCarbohydrates: 38gProtein: 26gFat: 14gSaturated Fat: 5gCholesterol: 113mgSodium: 815mgPotassium: 671mgFiber: 6gSugar: 9gVitamin A: 759IUVitamin C: 12mgCalcium: 145mgIron: 4mg
Keyword tamale pie

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

    1. It’s supposed to be thin. It’s not cornbread, it’s a tamale like topping. Most recipes you see use cornbread mix but I prefer to cook from scratch when I can. Did you try it?

  1. Very good, Made as written the first time. I made a few changes the second time. The topping was a tad sweet so I reduced the sugar to 1 Tbs and added 1/4 tsp salt. I had a can of enchilada sauce that needed to be used so I used it instead of the tomatoes.

    It’s really a recipe you can do anything with as long as you keep the liquid amounts the same. Im going to try leftover chicken next.

    The topping does not have too much liquid and is not missing leavening. Be careful not to overcook. The topping isn’t a cornbread, its more of a tamale consistency. Its dense and moist..like a tamale. The way to tell if its cooked is the liquid is gone, a knife inserted comes out clean and the cornmeal is tender. If you feel like the filing needs to cook longer I would cover it with foil.

    Mine was done at 45 min, I removed a sliver of a bit from the center to test doneness. I cut it into squares and no one suspected I had a sample. ?

  2. What did I do wrong? The filling was amazing but I did something wrong with cornbread. It was runny and when I poured it out of the bowl it covered the pie. I doubled the recipe but the cornbread came out about an inch tall and firm like a slab of something. Over stirred maybe? I don’t want to use a box mix. We eat pretty much organic. Any ideas? Great recipe. Loved the filling!

    1. Hi Mary, We have been making this recipe for 40 years – it’s my moms’s – and I can assure you it really does work! Cornbread batter is usually more on the thin side, like cake batter. It’s possible that it was overmixed, or that in doubling something was missed. If you double it though, you’d need to use either a larger pan or two pans; that could also be the issue. I hope you give it another try!

      1. Thank you so much for your response! You bet I’ll be making it again. Pretty sure I mismeasured or overstirred! Definitely not your mom’s recipe!

        The filling was amazing and I baked it in a 9 X 13. I’m going to make just the cornbread before I make the casserole again.

        Thank you again for your personal touch!!

    2. Mary, Sounds like it was overcooked. The topping isn’t a cornbread, its more of a tamale consistency. Its dense and moist..like a tamale. The way to tell if its cooked is the liquid is gone, a knife inserted comes out clean and the cornmeal is tender. If you feel like the filing needs to cook longer I would cover it with foil.

      Mine was done at 45 min, I removed a sliver of a bit from the center to test doneness. I cut it into squares and no one suspected I had a sample. 😉

    1. Trying to see if matches my mom’s. Used cornbread mix. One I am lazy and old, almost 70. I did not have any cornmeal skso