Tamale Pie
Comforting, filling, and oh so flavorful, this tamale pie recipe is everything you want in a weeknight dinner and more! A slightly sweet cornbread topping bakes over a cheesy, spicy ground beef filling cooked with bell peppers, onions, and tomatoes. This easy-to-make tamale pie packs in all the tamale flavor with much less work.
A few years ago, when my husband and I were flipping through one of his mom’s old cookbooks, I saw a recipe for tamale pie, and I was more than excited to make it. Astonishingly enough, I have never had, much less heard of, tamale pie before we happened upon that page. I’m living in a serious shell. What could I possibly not love about a chili-like filling baked with a layer of cornbread on top?! It’s quite possibly the most genius dish ever invented. Cornbread is the perfect accompaniment to chili, which makes this recipe all the more perfect.
I first attempted the recipe that we found in the cookbook, but the top cornbread layer ended up a complete disaster. After looking through many variations, I never came across a recipe that sounded like the one, so I started building my own based on my favorite flavors and ingredients. The result is one absolutely phenomenal dinner. You just can’t beat all of the bright and bold flavors in the beef filling, topped off with a thick layer of cornbread. Genius and delicious.
The Background
Tamale Pie is a comfort-food casserole with all of the flavor of a tamale minus the difficulty. Tamales are made from a masa dough and filled with delicious, savory fillings that are often wrapped and steamed in corn husks or banana leaves. This process is often time-consuming and labor-intensive.
This tamale pie recipe is like a deconstructed tamale. The flavorful beef filling bakes under a delicious cornbread topping for a casserole that has been around since the early 1900s.
How to Make It
Let’s break this recipe down into two main parts; the beef filling and the cornbread topping.
Filling Ingredients
- Onion+ Peppers: Finely chopped onion, green bell peppers, and seeded and minced jalapeño peppers make the vegetable base.
- Ground Beef: Browned, crumbled, and cooked through.
- Corn kernels: You can easily use fresh, frozen, or even canned corn in this recipe.
- Tomatoes: Diced canned tomatoes make for an easy pantry-staple ingredient. If you don’t like big chunks of tomato, look for “petite diced” tomatoes.
- Tomato paste: Adds a deep, rich tomato base to the filling.
- Spices: I use a blend of chili powder, ground cumin, and salt to add a kick of flavor.
- Sliced black olive: Optional, if you love ’em, add them! If you’re a fellow olive hater, you can totally leave them out.
- Shredded cheese: I like to use Monterrey jack cheese in the filling but you can also easily swap it for cheddar.
How to Make the Beef Filling
- Preheat the oven to 400°F
- Cook onion mixture: In a large skillet over medium-high heat, warm the oil until hot. Add onion, green bell pepper, and jalapeños, and cook until softened, about 10 minutes. Transfer to a bowl and set aside.
- Cook ground beef: Reduce heat to medium and add ground beef to the pan. Cook until browned, stirring occasionally to break up the meat, about 5-10 minutes.
- Add remaining ingredients: Once the meat is browned, add the onion mixture back to the pan. Stir in corn, diced tomatoes, tomato paste, chili powder, cumin, and salt.
- Simmer the filling: Bring to a simmer and reduce heat to low. Simmer 20 minutes. Remove from heat and let stand while preparing cornbread topping.
Cornbread Topping
What you’ll need for the cornbread topping:
- Cornmeal + flour: Gives the cornbread structure as well as a corn flavor.
- Sugar: Sweetens the cornbread just a touch.
- Baking soda + baking powder: Allows the cornbread to rise during the baking time.
- Salt: Flavor!
- Buttermilk: Adds a little tang and color to the cornbread during baking.
- Unsalted Butter: Adds flavor and helps bind the cornbread together.
- Eggs: Binds the batter together.
To make the cornbread batter topping for tamale pie:
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a medium bowl, whisk together buttermilk, eggs, and melted butter.
- Gently mix together: Add the buttermilk mixture to the dry ingredients and use a rubber spatula to gently mix together, taking care not to over-mix the cornbread.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
Assembling It
Now that you have your beef filling and the cornbread batter, let’s put this tamale pie casserole together.
- Add final mix-ins to the beef mixture: Stir olives (if using) and shredded cheese into the beef mixture and pour into a 9×13-inch baking dish, smoothing the top.
- Top with cornbread: Pour the cornbread batter over the beef filling, using a spatula to spread an even layer.
- Bake for 15 to 20 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
- Cool: Allow the pie to rest for 15 minutes before serving.
Topping Options
The beauty of this tamale pie recipe is that you can really make it your own and go all-out with the toppings. Here are a few ways you can serve up this dish.
- Sour cream
- Guacamole or avocado slices
- Extra olives
- Restaurant-style salsa or salsa verde
- Chopped cilantro or green onion
Make it a Meal
While this casserole can easily stand alone as a stick to your ribs, comfort-food dish, here are a few sides to serve with it to make it a full meal:
Storing and Freezing
This comforting tamale pie is a great make-ahead meal. Here are a few ways you can make the casserole in advance to save some time on busy weeknights.
- Storing: Keep your baked tamale pie in an airtight container in the refrigerator for up to 4 days.
- Freezing baked tamale pie: If you baked the dish all the way through, allow it to cool completely before storing and freezing in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.
- Freezing unbaked pie: Follow the recipe through the assembly and instead of baking freeze uncovered for about an hour to allow the cornbread topping to freeze. Then wrap in plastic wrap and top with foil. Store in the freezer for up to 3 months. When you are ready to bake, thaw overnight in the refrigerator and follow baking instructions.
Other Tex-Mex Inspired Recipes
- Classic Beef Chili
- Creamy Mexican Corn Salad
- Slow Cooker Spicy Beef Queso Dip
- Warm Black Bean Dip
- Chipotle Chicken Recipe
Grab your fork and come hungry, this filling and flavorful tamale pie recipe is a comforting casserole everyone will enjoy. Top with sour cream, guacamole, or a little salsa for a delicious dinner you’ll keep coming back to!
If you make this recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Tamale Pie
Ingredients
For the Filling:
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 jalapeño peppers, seeded and minced
- 1½ pounds (680.39 g) ground beef
- 1½ cups (246 g) corn kernels, fresh or frozen
- 14.5 ounces (411.07 g) canned diced tomatoes
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- 2 teaspoons kosher salt
- ½ cup (67.5 g) sliced black olives, optional*
- 4 ounces (113.4 g) Monterey Jack cheese, shredded (about 1 cup shredded)
For the Cornbread Topping:
- 1 cup (156 g) cornmeal
- ¾ cup (90 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1½ teaspoons (1.5 teaspoons) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- 1½ cups (360 ml) buttermilk
- 6 tablespoons (85 g) unsalted butter, melted
- 2 eggs, lightly beaten
Instructions
- Preheat oven to 400 degrees F.
- Making the Filling: In a large skillet over medium-high heat, warm the oil until hot. Add the onion, green pepper and jalapeños, and cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl and set aside.
- Reduce the heat to medium and add the ground beef to the pan. Cook, stirring occasionally to break up the meat, until browned, 5 to 10 minutes. Once the meat is browned, add the onion mixture back to the pan. Stir in the corn, diced tomatoes, tomato paste, chili powder, cumin and salt. Stir well to ensure that the spices and the tomato paste are evenly distributed. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and let stand while preparing the cornbread topping.
- Make the Cornbread Topping: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk, eggs, and melted butter. Add the buttermilk mixture to the dry ingredients and use a rubber spatula to gently mix it together, taking care not to overmix the cornbread batter.
- Assemble & Bake the Pie: Stir the olives (if using) and shredded cheese into the beef mixture and pour it into a 9×13-inch baking dish, smoothing the top. Pour the cornbread batter over the filling, using a spatula to spread it into an even layer. Bake for 15 to 20 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Allow the pie to rest for 15 minutes before serving.
Notes
- Storing: Keep your baked tamale pie in an airtight container in the refrigerator for up to 5 days.
- Freezing baked tamale pie: If you baked the dish all the way through, allow to cool completely before storing and freezing in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.
- Freezing unbaked pie: Follow the recipe through the assembly and instead of baking freeze uncovered for about an hour to allow the cornbread topping to freeze. Then wrap in plastic wrap and top with foil. Store in the freezer for up to 3 months. When you are ready to bake, thaw overnight in the refrigerator and follow baking instructions.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Lauren Grant.
Thank you for this recipe! Very good as is but changed the following for our family taste. Left out the corn and added refried beans. Bloomed the spices by adding to oil after ground beef is done. Just make a clearing in the middle and bloom for about 2 minutes, until fragrant, intensifies flavor. Instead of the cornmeal, I used a Masa recipe to keep it gluten free. Makes a thinner layer and gives it an additional authenticity.
2 1/4 cups corn flour (masa)
2 teaspoons baking powder
1 teaspoon salt
2+ cups chicken broth
1/2 cup melted butter
1/2 cup shredded cheddar cheese.
This was an excellent meal. Just needed to cook a little longer than stated to make sure the cornbread cooked all the way through. Was even better the next day. Will definitely be making this again.
Really love this recipe and so did my family. I added black beans which allowed me to fill up a larger casserole dish AND get the cholesterol reducing benefit of the beans. However I did cheat and use a premixed cornbread and it was still really good. Props to you Michelle because the best way is your way on the cornbread. Thank you for posting this one is a keeper!
Tweaked the recipe some using chile serrano – finely chopped, no cheese and served on the side olives, sour cream & a mountain of chopped cilantro. The family loved it, asking for seconds. Thank you.
I made a lot of substitutions, especially to the filling, based on what I had on hand. It was delicious and the proportions of filling to cornbread were good. This is a good basic recipe, and it can easily be modified as long as you keep the proportions in mind. I used TVP and black beans in the filling cuz that’s what I had. I’m sure you could use chicken, pork, turkey, etc.
I LOVED this recipe. I’ve been curious about Tamale Pie because I’ve seen the recipe for years on the cornmeal box. I decided to make BEB version of the recipe because your recipes are always well developed. This was a smart move because this dish is excellent. In my opinion it’s the perfect balance between cornbread topping and filling. My partner would like more filling next time so I will up the proportions for 2 lbs meat in the filling.
I used an orange pepper instead of the green pepper, a can of green chilies instead of the jalapeño and a combo of ground beef and ground turkey (because that’s what I had).
I was seduced by an online recipe that was so strange I figured it could be good. A tamale like filling, and then cut up raw biscuits that were mixed in and then baked in a 9 x 13 dish. It was awful. By a stroke of luck I froze half of the filling without biscuit dough, and the other day I searched for Tamale Pie recipes, thinking I would figure how to save the dish. A huge sigh of relief when learning you have a dedicated Tamale Pie recipe, and I looked no further…so thank you for that! But additionally your Cornbread batter was more than just a last minute substitution. I made half a batch, and It was absolutely incredible….the tang from the buttermilk and only the teeniest amount of sweetness. It was captivating. Next time, your recipe from start to finish….but gosh almighty, your Cornbread topping! Insane, in the best way there could be.
I made this for dinner last night and it was a real hit! I split it into two 8″ pans, one glass, one foil. Baked them both and put the foil one in the freezer for later. Thanks for giving us a new family favorite!
Cornbread proportions way off, took at least double the time to bake. Thought this was a reliable site, bummer!
Love this recipe. Great on cold nights.
I made the filling with poblano instead of jalapeño and did a boxed cornbread mix on top and it was so good. I usually try not to change up recipes but my grocery store was out of jalapeño and I forgot to buy buttermilk.
I’m so confused! I printed this (well, not THIS) recipe off nearly 10 years ago and have made it numerous times with great success. Today I couldn’t find my printed copy So i just pulled up the website and went to work. I typically double this batch and make in a huge pan. Everything was going great and the filling tasted amazing simmering away. I got all the components together for the cornbread and when I went to add the wet to the dry, it was a thin, runny, mess! I figured I must’ve done something wrong so I re-made the cornbread. Again, a thin, runny, mess! I dug until I found my old recipe and now see the problem. The old recipe calls for 1/2 cup more cornmeal, 1/4 cup more flour and a variation of baking powder and soda. Also, 1/2 cup LESS milk! This is a HUGE difference and I’m wondering why, how? I wasted so much butter and milk attempting that cornbread TWICE! I would love some insight into how this current recipe came to be and if there are mistakes in these ingredient measurements? Thank you!
Outstanding! It was delicious plus the cornbread made a nice, level topping!
Wished I’d taken a picture, but we were to busy eating it 😂
Love love love this ! I’ve made it twice now this month. I don’t want to be “that person” that reviews and then says they made some changes….. but I did so don’t come for me, they’re minor changes I promise.
I used Famous Daves’s cornbread mix because it’s excellent and a big time saver for me. Additionally, I used half of a small can of green chilies in place of the jalapeños and just added them when mixing all ingredients together. I was afraid fresh jalapeños would be a little too spicy for my family and the green chilies were a perfect replacement.
It’s a keeper !
I made this exactly as written but divided it between two 8″x8″ pans and it was delicious!! We had one for dinner and I wrapped the other in plastic wrap and foil once it cooled, then froze it.
Two weeks later I thawed it overnight then baked it in a preheated 350°F oven for 30 minutes. It was a huge success! The cornbread recrisped on the surface but was still light and fluffy, and the whole dish tasted freshly made. This will be going into my “weeknight dinner” rotation!
OUT OF THIS WORLD DELISH!!!! I have made tamale pie similar to your recipe,
but yours is GRAND!!! Easy to make my family loved it.
Loved this recipe! I cut the chili powder, cumin and salt in half and still found it had great flavor. I also substituted green chiles for the jalepeno peppers. I wonder if prepared cornbread mix can be used for the topping when short on time? That might be my next iteration. Thanks for a great recipe!
Hi Denise, I’m so gald you enjoyed this! You could definitely use a prepared cornbread mix; just make sure it’s enough for a 9×13 pan.
This looks delicious and also really fun to experiment with my daughter in a kitchen
Huge hit!!! Only change was one 4oz. can of 🔥 roasted green chilis in place of green pepper. Will definitely make this again!!!
I saw this recipe today and knew it was just what I was looking for to serve for dinner. This was a wonderfully tasty casserole and I’m super glad there are leftovers! Thanks for a great recipe!
I’ve made this recipe of yours for years, it’s so good! I typically use ground turkey & black beans instead of olives (I’m not an olive fan). It is always fantastic and very easy. I’ve frozen leftovers after it’s fully cooked and it freezes well (reheat in the oven and be careful to not burn the top)
This sounds delicious and will try. With all due respect, however, I doubt I’ll ever give up the Tamale Pie made with masa. It’s the real taste of a tamale. Love your recipes. Ciao 4 now.
Don’t you want to drain the ground beef after browning and then add it?
Hi Carter, If it’s a high fat percentage and there is a lot of fat rendered, you can definitely drain it.
I make a similar recipe that I found in an old Mennonite cookbook. The recipe is called ‘Cornbread Meat Pie’ and has a chili-like filling like yours (except no black olives) and is topped with a sweet cornbread mixture. I’ve been making it for over 30 years and several years ago I decided to start using Jiffy Cornbread Mix for the topping instead of making it as the recipe calls. Still good, and one of my oldest son’s favorite dishes. It’s so easy to throw together on a busy weeknight.
I made this for dinner tonight and it was very good. I must have gotten an older recipe because it didn’t say what to do with the tomato paste or diced tomatoes. I am a seasoned cook so I knew what to do. LOL. Instead of just corn I had 1/2 of a bag of mixed veg. so I used that. I did add more spice but that was all I changed. This is keeper!! Thank you!
Hi,
I made your Tamale pie recipe tonight and it is absolutely delicious!!!! I substituted the green peppers for a can of green chillies. I served it with a dollop of sour cream and fresh chopped cilantro on the side with a glass of milk and oh! It was Heavenly..
Thank you so much for your recipe.
Not giving 5 stars only because I did not actually follow the recipe. This is an excellent base that works well for modifying.
I seasoned mine a little heavier and cooked things in a different order–tomato paste first, with onions, red bell pepper, cumin, cayenne, and salt, then garlic, then ground beef, hatch green chiles, and canned corn. I omitted the olives and the cheese, but I had queso fresco on hand in case cheese was missed.
I also halved this recipe to make dinner for 2, and did not measure out all of the ingredients (specifically I eyeballed the sugar, salt, and baking powder to prevent using more dishes). I also impatiently threw it in the oven before the oven was at temperature.
So why am I bothering to comment on a recipe I didn’t follow? This recipe has very good BONES. It’s easy to add and change, and cornbread is very forgiving for the cook who dislikes measuring. Also, I think it’s good for people to see that they don’t have to follow a recipe exactly as it’s written to get great results. Experiment, even if you’re trying a recipe for the first time! I had never eaten nor made a tamale pie before tonight!
They came back for seconds, need I say more!
The flavor was amazing.
Any tips on freezing this for make-abead dinners? Should I bake it and then freeze it or freeze it with the corn bread topping still uncooked?
Hi Marilyne, I’ve never tried freezing this, but I think doing so after baking it would be best; I don’t think the cornbread batter would hold up well to freezing.