Tamale Pie

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Craving comfort? This tamale pie is filled with seasoned meat, veggies, beans, and corn, then topped with a tender cornbread for a family-favorite casserole!

If there’s one thing my family loves it’s a bowl of chili. But frankly, sometimes we’ve got to mix things up a little, and that’s where this tamale pie comes in.

It’s been one of our favorites for years, ever since the kids were little. Filled with all of the same flavors that they love from chili, this tamale pie really hits the spot!

I top it with a homemade cornbread, which turns into a fluffy top crust that pairs wonderfully with the spiced filling underneath. If you love the flavors you get in a crunchy Frito pie, you’ll definitely enjoy tamale pie too.

This is one dish that we make again and again and I know your family is gonna love it too!

Ingredients for tamale pie

Full list of ingredients with quantities is located in the recipe card.

You’ll need:

Ground beef – You’ll need 24 ounces (1 1/2 pounds) of beef for this recipe, but if you only have 1 pound on hand, no problem! This recipe will still work, it will just have slightly less filling.

Onion – I prefer to use yellow or white onion in recipes like these. You can use red (purple) onion for a sharper flavor. Do not use sweet onion.

Bell pepper – I prefer red bell peppers, but green bell pepper can be swapped in as well! Use your favorite color.

Jalapeño – Jalapeños can vary in size and spice level. Remove the seeds for less spice, or keep them in for more. You can also swap in canned diced green chiles for ease.

Garlic – I used 2 garlic cloves here, which is approximately 2 teaspoons chopped garlic.

Tomatoes – Crushed tomatoes are perfect for this dish because it adds both texture and saucy flavor. Make sure to use unflavored crushed tomatoes.

Corn – Fresh, frozen, or canned corn will work here. If using canned corn make sure to drain it completely. 

Black beans – Drain and rinse the black beans well.

Spices – I use ground ancho chile powder, cumin, and ground coriander, along with salt and pepper. You can use your favorite chili blend or taco seasoning if you prefer. Salt is also added to the cornbread.

Cornmeal – Yellow or white cornmeal will work in this recipe. Don’t use grits or polenta, which are more coarse.

Flour – I use all-purpose flour.

Sugar – I don’t like super sweet cornbread, so just a little bit is added here to balance the flavors.

Baking powder and baking soda – To help the cornbread get nice and fluffy.

Eggs – Standard large eggs

Buttermilk – You can swap in regular milk for the buttermilk if you prefer, but I love the additional flavor the buttermilk provides!

Sour cream – To help make the cornbread more tender. You can also have extra ready for serving!

Shredded cheddar cheese – I recommend shredding the cheese yourself. The cheese will melt better, and a block of cheese is more economical in the long run!

How to make this recipe

First, preheat your oven to 400°F. If you’re going to use a 9×13-inch casserole dish, lightly coat it with nonstick spray and set aside. I prefer to use an oven-safe skillet. That way I can do all the cooking baking in one pan! You’ll need a 12 inch skillet — cast-iron works great for this recipe.

Heat the skillet over medium high and add the ground beef. Cook for about eight minutes, breaking up the beef as it cooks, until it’s in small pieces and no pink remains.

Add the diced onions, bell pepper, and jalapeño, and sauté for another five minutes.

Now, add the garlic and the spices and stir to mix. Cook the mixture for about 1 minute, until the spices start getting toasty and fragrant. 

Add corn, black beans, and crushed tomatoes and stir to mix well. Simmer that briefly just to get all the flavors to meld.

Remove the pan from the heat and stir in about half of the shredded cheese.

Now we need to make the cornbread topping. In a bowl stir together the cornmeal, flour, sugar, salt, baking powder, and baking soda until evenly mixed.

Add the eggs, buttermilk, and sour cream and stir until thoroughly mixed and no dry bits remain. Stir in the rest of the cheese.

Now take your skillet and smooth out the filling so you have an even layer. Use a spoon or spatula dollop on the cornbread batter. Carefully spread the batter to the edges of the pan.

Place the pan in the oven and bake for about 20 minutes. The cornbread should be golden brown in color, and a toothpick inserted in the center comes out dry.

Cool the tamale pie for about 10 minutes before serving. This will help settle the juices and make it easier to serve.

Serve it as is or add sour cream, chop cilantro, or even some salsa!

Recipe suggestions

If you like you can make this recipe with ground bison, chicken, or turkey instead of ground beef. You could also use a vegetarian replacement like Impossible crumbles. If swapping in another meat, note that you might need some oil in the pan to brown it due to a lower fat content.

The only meat that I don’t recommend here would be a ground Italian sausage as it already has a lot of seasoning mixed in that would compete with the flavors we’re adding to the tamale pie.

If you want the dish spicier, you can add more jalapeño, or swap in Serrano peppers or diced chipotle in adobo. I like to serve it with hot sauce on the side so those who like it hot can adjust to their liking, while keeping the overall dish friendly to mild palates. 

This recipe uses crushed tomatoes but you could also use petite diced tomatoes, making sure to add 1/4 to 1/2 cup of tomato sauce as well.

In place of the black beans you can also use red beans, kidney beans, or even a seasoned can of chili beans.

To change up the cheeses I like to use pepper jack for a little added spice. You can also double the amount of cheese or omit the cheese if you like.

Storage and reheating

Like many casseroles this tamale pie reheats very well. Let your leftovers cool to room temperature, then store covered or in an airtight container for up to three days.

To reheat you can warm the entire pan, covered with foil, in the oven at 350°F. This will take about 20 minutes or so, and is best for when you need to reheat for multiple servings.

For individual servings, scoop out the amount you need place on a plate. When I reheat tamale pie, I usually flip it over onto the plate so the cornbread is on the bottom. Reheat in the microwave, covered by a paper towel to prevent splatters, for 90 seconds to 2 minutes or until heated through.

This family-favorite tamale pie casserole is a guaranteed hit!