Tamale Pie Recipe

This savory Tamale Pie is made with just a few simple ingredients: a hearty ground beef and bean filling, flavorful enchilada sauce, and a tender, slightly sweet cornmeal crust. The result is a comforting and rich one-pan casserole, with a satisfying meaty center and a perfectly golden-brown crust. This recipe is perfect for a cozy weeknight dinner or a casual family meal and serves six to eight people.

Tamale Pie Ingredients

For the Filling:

• 1 tablespoon olive oil
• 1 lb ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can corn, drained
• 1 (10 oz) can red enchilada sauce
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and black pepper to taste
• 1 cup shredded cheddar or Monterey Jack cheese

For the Cornbread Topping:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 1/4 cup vegetable oil

How To Make Tamale Pie

1. Prepare the filling: Preheat your oven to 400°F (200°C). In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned. Drain any excess fat.
2. Sauté the vegetables: Add the chopped onion and minced garlic to the skillet and cook for 3-5 minutes, until the onion is soft.
3. Simmer the filling: Stir in the black beans, corn, enchilada sauce, chili powder, and cumin. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and cook for 5 minutes.
4. Transfer to a baking dish: Pour the cooked filling into a greased 9×13-inch baking dish, spreading it into an even layer. Sprinkle the shredded cheese evenly over the top of the filling.
5. Make the cornbread topping: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
6. Assemble and bake: Carefully pour the cornbread batter over the top of the cheesy filling, spreading it out to cover the entire surface. Bake for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
7. Rest and serve: Let the Tamale Pie rest for 5-10 minutes before slicing and serving. This allows the filling to set and makes it easier to serve clean slices.

Recipe Tips

• Don’t overmix the cornbread: For a tender, fluffy crust, mix the wet and dry ingredients just until they are combined. Overmixing will develop the gluten in the flour, resulting in a tough, dense topping.
• Customize the heat: If you like more spice, add a pinch of cayenne pepper or a chopped jalapeño to the ground beef mixture while it’s cooking.
• Check the seasoning: The enchilada sauce and beans can vary in sodium. Be sure to taste the filling before adding it to the baking dish and adjust the salt as needed.
• Make it ahead: You can prepare the filling up to a day in advance and store it in the refrigerator. When you’re ready to bake, pour it into the dish, top with the freshly made cornbread batter, and bake as directed.

What To Serve Tamale Pie

This hearty Tamale Pie is a complete meal on its own, but it pairs wonderfully with a few simple sides. A dollop of sour cream, a spoonful of fresh salsa, or some chopped fresh cilantro on top adds a bright, fresh flavor. A simple green salad with a light vinaigrette or a side of avocado slices helps to balance the richness of the dish.

How To Store Tamale Pie Leftovers

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave or warm it in the oven at 350°F (175°C) until heated through.
• Freeze: You can freeze the baked and cooled Tamale Pie. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe container. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating.

Tamale Pie Nutrition Facts

• Calories: 550 kcal
• Total Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 80mg
• Sodium: 900mg
• Total Carbohydrate: 55g
• Dietary Fiber: 7g
• Sugars: 10g
• Protein: 28g

Frequently Asked Questions

• Can I use a different type of meat? Yes, you can substitute the ground beef with ground turkey, chicken, or a plant-based alternative. This will slightly change the flavor but the recipe will still work well.
• Can I make this vegetarian? Absolutely. Simply use a meatless ground beef substitute or increase the amount of black beans and corn. Make sure your enchilada sauce is vegetarian as well.
• Why is my cornbread topping dense? A dense cornbread topping is usually a result of overmixing the batter. The more you stir, the more the gluten develops, leading to a tough and heavy texture. Mix just until the ingredients are combined.

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