This tamale pie recipe takes everything you love about tamales, the smoky chili spice, the tender cornbread, the melty cheese, and turns it into one easy skillet dinner.
No corn husks, no folding, no standing over a steamer for hours. Just a rich beef and chili filling baked under a golden, slightly sweet cornbread crust.
It is the kind of dinner that gets requested on repeat, and it comes together in about an hour from start to finish.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 8 servings |
| Difficulty Level | Easy |
The flavors here are pulled straight from the Tex-Mex kitchen, similar in spirit to what goes into my Authentic Mexican Tamales just in casserole form instead of wrapped in husks.
Why You’ll Love This Tamale Pie Recipe
This is comfort food at its most forgiving. There is no dough to fold, no husks to soak, and almost no way to mess it up.
You get all that cozy chili and cornbread flavor in a fraction of the time it takes to make actual tamales.
- One skillet from stovetop to oven, which means fewer dishes to wash
- A perfect balance of smoky, spicy filling and slightly sweet cornbread topping
- Feeds a hungry family or a small crowd without much effort
- Freezer-friendly, so you can make a second pan for later
- Easy to customize with beans, chicken, or extra veggies
Another dinner in this same laid-back spirit is my Tex Mex Casserole Recipe, which uses a similar layering method.
Ingredients
Most of what you need for tamale pie is already sitting in your pantry and fridge.
The filling leans on warm spices and canned tomatoes, while the topping is built on a simple cornbread base.
- 1 1/2 pounds ground beef (80/20 blend works best)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 can (10 ounces) red enchilada sauce
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (4 ounces) diced green chilies
- 1 cup corn kernels, fresh, frozen, or canned
- 1/2 cup sliced black olives
- 1 cup shredded sharp cheddar cheese
- Salt and black pepper, to taste
- 2 boxes (8.5 ounces each) corn muffin mix
- 2 large eggs
- 1 cup sour cream
- 1 can (14.75 ounces) creamed corn
- 1 cup shredded Monterey Jack cheese
- Chopped cilantro and sliced jalapeno, for garnish
If cornbread from scratch is more your style, the batter from my Sweet Cornbread Recipe works beautifully as a topping swap.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, though a good oven-safe skillet does make life easier since everything cooks in one pan.
- Large cast iron skillet, at least 12 inches, oven-safe
- Large mixing bowl
- Wooden spoon or heat-safe spatula
- Measuring cups and spoons
- Box grater
- 9×13 baking dish, if you prefer not to use a skillet
Read Also: Skillet Cornbread Recipe
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make tamale pie.
None of them are required, but they make the process smoother and the results better.
1. Lodge Cast Iron Skillet, 12-Inch
A cast iron skillet holds heat evenly, which means the bottom of your filling gets a nice bit of caramelization instead of steaming.
It also goes straight from stovetop to oven, so you only dirty one pan for the whole recipe.
2. Pyrex 9×13 Glass Baking Dish
If you would rather not use a skillet, a sturdy glass baking dish gives you clean, even slices and makes portioning out leftovers simple.
It is also freezer and microwave safe, which helps with the reheating step later.
3. OXO Good Grips Box Grater
Freshly grated cheese melts smoother than pre-shredded bags, which matters for that gooey layer between the filling and the cornbread.
A sturdy grater with a comfortable handle makes quick work of a block of cheddar or Monterey Jack.
4. Jiffy Corn Muffin Mix, Bulk Pack
Since this recipe uses two boxes of corn muffin mix, buying a bulk case means you always have extra on hand for the next batch or for actual corn muffins later in the week.
It keeps well in the pantry for months.
A similar cornbread topping shows up in my Jiffy Cornbread With Creamed Corn, if you want to taste it on its own first.
Step-by-Step Instructions: How to Make Tamale Pie
1. Preheat the Oven and Prep Your Skillet
- Set your oven to 400 degrees Fahrenheit and let it fully preheat while you work on the filling.
- Place your 12-inch cast iron skillet on the stovetop over medium-high heat.
- If you are using a baking dish instead of a skillet, lightly grease it now with butter or nonstick spray and set it aside.
2. Brown the Ground Beef and Aromatics
- Add the ground beef to the hot skillet and break it apart with a wooden spoon.
- Cook for 5 to 7 minutes, stirring occasionally, until the beef is no longer pink.
- Add the diced onion and minced garlic during the last 3 minutes of cooking so they soften without burning.
- Drain off any excess grease from the skillet, leaving just enough to keep the beef moist.
3. Build the Chili Filling
- Sprinkle the chili powder, cumin, oregano, and smoked paprika over the beef mixture.
- Stir well so every bit of meat gets coated in spice.
- Pour in the enchilada sauce and drained diced tomatoes, then add the diced green chilies.
- Stir in the corn kernels and sliced black olives.
- Season with salt and black pepper to taste.
4. Simmer the Filling
- Reduce the heat to medium-low and let the filling simmer uncovered for about 8 minutes.
- Stir occasionally so nothing sticks to the bottom of the skillet.
- The mixture should thicken slightly and smell deeply spiced by the time it is ready.
- Remove the skillet from the heat and sprinkle the shredded sharp cheddar evenly over the top of the filling.
5. Mix the Cornbread Topping
- In a large mixing bowl, combine both boxes of corn muffin mix with the eggs, sour cream, and creamed corn.
- Stir until just combined. A few small lumps are fine and actually help keep the topping tender.
- Fold in the shredded Monterey Jack cheese.
6. Layer and Assemble the Tamale Pie
- Pour the cornbread batter directly over the cheese-topped filling in the skillet.
- Use a spatula to spread the batter evenly, pushing it all the way to the edges of the pan so the filling is fully covered.
- Do not stir the layers together. They should stay distinct so the topping bakes up light while the filling stays saucy underneath.
7. Bake Until Golden
- Transfer the skillet to the preheated oven.
- Bake for 22 to 25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
- If the top is browning too quickly, loosely tent it with foil for the last 5 minutes.
8. Rest, Garnish, and Serve
- Remove the skillet from the oven and let the tamale pie rest for 10 minutes before slicing. This helps the layers set so your servings hold together.
- Scatter chopped cilantro and sliced jalapeno over the top.
- Slice into wedges or scoop with a large spoon and serve warm.
This same layering approach is what makes my Taco Casserole Recipe such an easy weeknight dinner too.
Tips for The Best Tamale Pie
A few small habits make the difference between a good tamale pie and a great one.
- Drain the diced tomatoes well so the filling does not turn watery under the cornbread
- Let the filling simmer until it thickens slightly before adding the topping
- Spread the cornbread batter all the way to the edges so no filling peeks through while baking
- Use freshly grated cheese instead of pre-shredded for the smoothest melt
- Let the pie rest before slicing so it does not fall apart on the plate
Read Also: Texas Chili Recipe
Serving Suggestions
Tamale pie is hearty enough to serve on its own, but a few sides round out the meal nicely.
A simple green salad or a cooling scoop of guacamole balances out the smoky chili flavor.
- A side of Mexican rice or cilantro lime rice
- Warm Carne Asada Tacos if you want to turn dinner into a full spread
- A crisp cabbage slaw for crunch
- Sour cream, avocado, or pico de gallo spooned on top
- A cold glass of horchata or lime agua fresca
Variations of Tamale Pie
Once you have the base recipe down, it is easy to bend it toward whatever you have on hand or whoever you are feeding.
- Swap ground beef for ground turkey or shredded rotisserie chicken
- Stir black beans or pinto beans into the filling for extra heartiness
- Use ground pork with a splash of chipotle for a smokier filling
- Go vegetarian with sauteed mushrooms, zucchini, and black beans in place of meat
- Make individual tamale pies in ramekins for easy portion control
For another beefy, cheesy casserole in this same family, try Crockpot Taco Casserole.
Storage and Reheating
Tamale pie holds up well in the fridge and even better in the freezer, which makes it a great make-ahead dinner.
- Refrigerate leftovers in an airtight container for up to 4 days
- Freeze individual portions or the whole pan, tightly wrapped, for up to 3 months
- Reheat in a 350 degree oven, covered with foil, for about 15 minutes
- Individual portions can be microwaved in 60 to 90 second bursts
- Thaw frozen portions in the fridge overnight before reheating for the best texture
This dish reheats just as easily as my Mexican Chicken Casserole Recipe, so both are solid options for meal prep.
Nutritional Facts
These numbers are estimated per serving, based on 8 servings from one skillet, and will vary depending on the exact brands and cuts you use.
- Calories: approximately 430
- Protein: 22 grams
- Carbohydrates: 35 grams
- Fat: 23 grams
- Fiber: 3 grams
- Sodium: 810 milligrams
For a lighter option to pair alongside, my Slow Cooker Chili Recipe is worth bookmarking too.
Health Benefits of Key Ingredients
Tamale pie is comfort food first, but a few of its ingredients pull some nutritional weight too.
Between the protein in the beef and the fiber in the corn and beans, this dinner is more balanced than it might look.
- Ground beef supplies protein, iron, and vitamin B12
- Corn adds fiber along with vitamin C and folate
- Tomatoes bring lycopene and vitamin C to the filling
- Garlic and onion offer natural anti-inflammatory compounds
- Chili powder and cumin contain antioxidants along with their signature flavor
A fresh Summer Salsa Recipe spooned over the top adds even more vegetables to the plate.
FAQs About Tamale Pie
1. Can I make tamale pie ahead of time?
Yes, you can assemble the whole dish up to a day ahead and refrigerate it unbaked. Add about 10 extra minutes to the bake time since it will be starting cold.
2. Why is my cornbread topping soggy in the middle?
This usually happens when the filling underneath is too watery.
Make sure to drain your canned tomatoes well and let the filling simmer until it thickens before adding the cornbread batter.
3. Can I use fresh masa instead of cornbread mix?
You can, though it changes the texture into something closer to a true tamale casserole.
A masa harina based dough will be denser and slightly more textured than a boxed cornbread topping.
4. Is tamale pie spicy?
As written, it has a mild to medium warmth from the chili powder and green chilies.
You can dial the heat up with diced jalapeno or dial it down by using mild enchilada sauce.
5. Can I make this in a slow cooker?
The filling works well in a slow cooker, but the cornbread topping needs dry oven heat to set properly.
Many cooks make the filling in the slow cooker, then transfer it to a baking dish and top it with cornbread before finishing it in the oven.
Salsa Chicken Recipe is another five ingredient dinner worth having in the rotation for busy weeknights.
Tamale Pie
Ingredients
- 1.5 pounds ground beef 680g, 80/20 blend works best
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 10 ounces red enchilada sauce 283g, 1 can
- 14.5 ounces diced tomatoes 411g, 1 can, drained
- 4 ounces diced green chilies 113g, 1 can
- 1 cup corn kernels fresh, frozen, or canned
- 0.5 cup sliced black olives
- Salt and black pepper to taste
- 1 cup shredded sharp cheddar cheese about 4 oz or 113g
- 2 boxes corn muffin mix 8.5 ounces / 241g each
- 2 large eggs
- 1 cup sour cream
- 14.75 ounces creamed corn 418g, 1 can
- 1 cup shredded Monterey Jack cheese about 4 oz or 113g
- chopped cilantro for garnish
- sliced jalapeno for garnish
Equipment
- Large cast iron skillet At least 12 inches, oven-safe
- Large mixing bowl
- Wooden spoon or heat-safe spatula
- Measuring cups and spoons
- Box grater
- 9×13 baking dish Optional, if you prefer not to use a skillet
Method
- Preheat the oven to 400°F. Heat a 12-inch cast iron skillet over medium-high heat.
- Add ground beef to the hot skillet and cook for 5-7 minutes, breaking it apart until no longer pink. Add onion and garlic during the last 3 minutes. Drain excess grease.
- Stir in chili powder, cumin, oregano, and smoked paprika. Add enchilada sauce, diced tomatoes, green chilies, corn, and olives. Season with salt and pepper.
- Reduce heat to medium-low and simmer uncovered for about 8 minutes until slightly thickened. Remove from heat and sprinkle cheddar cheese over the filling.
- In a large bowl, combine corn muffin mix, eggs, sour cream, and creamed corn. Stir until just combined, then fold in Monterey Jack cheese.
- Pour cornbread batter evenly over the filling in the skillet, spreading to the edges. Do not stir layers.
- Bake for 22-25 minutes until topping is golden and a toothpick comes out clean. Tent with foil if browning too quickly.
- Rest for 10 minutes before slicing. Garnish with cilantro and jalapeno. Serve warm.
Nutrition
Notes
- Drain the diced tomatoes well so the filling does not turn watery under the cornbread.
- Let the filling simmer until it thickens slightly before adding the topping for the best texture.
- Spread the cornbread batter all the way to the edges so no filling peeks through while baking.
- Use freshly grated cheese instead of pre-shredded for the smoothest melt.
- Let the pie rest before slicing so it does not fall apart on the plate.
- Make it ahead: assemble the whole dish up to a day ahead and refrigerate unbaked. Add about 10 extra minutes to the bake time.
- Swap ground beef for ground turkey, shredded rotisserie chicken, or ground pork with chipotle for a smokier flavor.
- Add black beans or pinto beans to the filling for extra heartiness, or go vegetarian with sautéed mushrooms and zucchini.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Reheat in a 350°F oven covered with foil for about 15 minutes, or microwave individual portions in 60-90 second bursts.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Tamale pie is one of those dinners that manages to feel both nostalgic and completely current at the same time.
It is easy enough for a Tuesday night and filling enough to bring to a potluck without a second thought.
Give this one a try this week, and let me know in the comments how your family liked it.
If you make it, snap a photo and share it, I always love seeing your versions of these recipes.
Recommended:
- Breakfast Tamales With Eggs
- Mexican Breakfast Casserole Recipe
- Corn Tortillas Recipe
- Crockpot Taco Soup Recipe
- Cowboy Casserole Recipe
