Tamale Pie (Easy Recipe)

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Tamale pie brings together the bold flavors of classic tamales in a quick and accessible form. This casserole-style dish boasts a savory meat filling, a cornbread-like topping, and the rich tastes of chili, cheese, and green chiles. It’s ideal for family dinners, potlucks, or any night you crave satisfying comfort food. Even if you’re new to cooking, you’ll find this recipe simple, flexible, and rewarding.

What Is Tamale Pie?

Tamale pie is a cross between traditional tamales and a hearty casserole. Instead of individually wrapped tamale portions, the meal features seasoned ground beef (or your protein of choice) topped with a cornbread layer. It’s inspired by the flavors of Mexican cuisine—think enchilada sauce, green chiles, and sharp cheddar—but comes together in a single baking dish.

Ingredients

Here’s everything you need to make this tamale pie at home:

• Ground beef (1 lb, 80-90% lean)
• Salt and pepper (to taste)
• Chili powder (1 tablespoon, or more for heat)
• Canned enchilada sauce (1 cup)
• Canned chopped green chiles (1 small can, about 4 oz)
• Shredded cheddar cheese (1 ½ cups, divided)
• Corn muffin mix (1 standard box, such as Jiffy)
• Whole milk (1/3 cup, or as specified on corn mix box)
• Large egg (1, for cornbread batter)

Optional Add-Ins

• Diced tomatoes or Rotel (½ cup)
• Chopped onion (½ medium)
• Black beans or pinto beans (1 cup, drained and rinsed)
• Frozen corn kernels (½ cup)
• Additional spices (cumin, garlic powder, smoked paprika)

For Topping

• Fresh cilantro
• Sliced green onions
• Sour cream
• Salsa or pico de gallo
• Sliced jalapenos
• Black olives

Equipment

• Large oven-safe skillet or 9×13-inch baking dish
• Mixing bowls
• Wooden spoon or spatula
• Measuring cups and spoons

How to Make Tamale Pie

Follow these easy steps for a tamale pie that’s golden on top and warm, flavorful inside.

1. Preheat the oven

Set your oven to 350°F (175°C).

2. Cook the filling

• Heat a large skillet over medium-high heat.
• Add ground beef and cook—breaking up clumps as you go. This takes 5 to 7 minutes.
• Season meat with salt, pepper, and chili powder.
• Drain excess fat, if needed.
• Stir in enchilada sauce and half of the green chiles (save the rest for the topping). If using optional vegetables or beans, fold them in now.

3. Add cheese

• Take your skillet off the heat.
• Sprinkle 1 cup of shredded cheddar over the filling.
• Let the cheese melt into the warm mixture.

4. Prepare the corn muffin mixture

• Empty the corn muffin mix into a bowl.
• Stir in milk and egg, following the package instructions.
• Add in the remaining green chiles and ½ cup of cheddar cheese.
• Mix until just combined—do not overbeat.

5. Assemble and bake

• If your skillet is oven-safe, keep everything inside. Otherwise, transfer the meat mixture to a greased 9×13-inch baking dish.
• Gently spread the cornbread batter in an even layer over the filling, reaching the edges.
• Bake for 35 to 40 minutes, or until the cornbread topping is deep golden and a toothpick comes out clean.
• If the topping browns too quickly while the inside is still bubbling, cover lightly with foil.

6. Cool and serve

• Remove from the oven and let it cool for 10-15 minutes. This gives the casserole time to set, making it easier to slice.
• Top with your favorite garnishes and serve warm.

Ingredient Swaps and Variations

This recipe welcomes many variations. Swap, add, or substitute for your own tastes and dietary needs.

Meat Choices

• Ground turkey, chicken, or pork work well. They offer lighter flavors while still providing substance.
• For a vegetarian version, substitute black beans and/or pinto beans for the meat. Lentils or crumbled tofu can also serve as hearty bases.

Spice Adjustments

• Prefer it mild? Reduce the chili powder and opt for fire-roasted green chiles labeled “mild.”
• Crave more heat? Add a pinch of cayenne, extra green chiles, or sliced fresh jalapeños to the filling.

Cornbread Topping

• Homemade cornbread batter elevates the dish, if you have time. Mix cornmeal, flour, baking powder, sugar, milk, and egg for a from-scratch version.
• Add flavor by mixing in corn kernels or a handful of shredded cheese.

Vegetable Additions

• Stir in sweet corn, diced bell pepper, or even spinach for extra color and nutrition.

Tips for Tamale Pie Success

• Use an oven-safe skillet for fewer dishes. Cast iron works perfectly.
• Don’t overmix the cornbread batter. Stir until just combined for a light, tender topping.
• Let it rest before serving—rushing will lead to crumbly slices.
• Customize the spice level easily by adjusting the type and amount of chiles or chili powder.
• Try a layer of refried beans—spread on the bottom for bonus flavor and richness.

Serving Suggestions

Tamale pie is a one-dish wonder but pairs well with a variety of simple sides.

Great accompaniments include:

• Crisp green salad with lime vinaigrette
• Spiced rice or Mexican rice
• Sautéed zucchini and onions
• Black bean and corn salsa
• Tortilla chips and guacamole

Add your favorite toppings right before serving for bursts of freshness and texture. Think chopped cilantro, diced avocado, or a scoop of salsa. If you want more creaminess, a dollop of sour cream or a sprinkle of queso fresco works wonders.

Storage and Make-Ahead Tips

Tamale pie stores and reheats well, making it great for meal prep and leftovers.

Refrigeration

• Cool completely, cover tightly with plastic wrap or a fitted lid, and refrigerate for up to 5 days.

Freezing

• Let the casserole cool to room temperature.
• Slice into individual portions for faster thawing, or freeze whole.
• Store in an airtight, freezer-safe container or wrap the baking dish in a double layer of plastic wrap and foil.
• Keeps well frozen for up to 3 months.

Reheating

• For single servings, microwave covered on high for 1-2 minutes until piping hot.
• For larger portions, bake in a covered dish at 350°F until heated through (usually 15-20 minutes).
• If reheating from frozen, let it thaw overnight in the refrigerator before warming.

Troubleshooting

• If your cornbread topping seems dry, brush with a little melted butter before serving.
• Soggy topping? Avoid overloading with extra sauce or veggies; drain excess liquid from add-ins.
• The filling is bland? Season beef generously and adjust with more chili powder, salt, or cumin to taste.

Frequently Asked Questions

Can I make tamale pie ahead?

Absolutely. Assemble all components, cover, and refrigerate before baking. When ready to cook, add about 10 extra minutes of baking time to ensure the pie is hot throughout.

What’s the best way to reheat?

For best texture, use the oven for whole casseroles and the microwave for individual slices.

Can I double the recipe?

You can. Use two pans or a large roasting dish. Bake a little longer and check for doneness.

Tamale pie turns pantry staples into a meal full of punchy flavors and warm memories. It’s quick to make, easy to customize, and delivers every time. Whether you stick close to the classic or spin off with new ingredients, this dish is a reliable favorite for any table.