Tamale Pie
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's the kind of dinner that gets requested on repeat, and it comes together in about an hour from start to finish.
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
- 9x13 baking dish Optional, if you prefer not to use a skillet
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
For the Cornbread Topping
- 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
For Garnish
- chopped cilantro for garnish
- sliced jalapeno for garnish
Instructions
- 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.
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.
Nutrition
Serving: 1servingCalories: 430kcalCarbohydrates: 35gProtein: 22gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 85mgSodium: 810mgPotassium: 420mgFiber: 3gSugar: 12gVitamin A: 12IUVitamin C: 15mgCalcium: 18mgIron: 15mg
Tried this recipe?Let us know how it was!