Tamale pie is a very comforting, crowd-pleasing dish and it’s inspired by the flavors of traditional tamales, but with a more easy to find ingredients and casserole type of style twist. This recipe combines savory, seasoned ground beef or shredded chicken with beans, corn, and spices, all baked under a golden, fluffy cornmeal topping. It’s the perfect meal for busy weeknights or gatherings, as it delivers all the classic tamale taste without the need for individual wrapping and steaming.
The cornmeal layer has a warm, slightly sweet flavor that complements the spiced filling beautifully, creating a balanced and satisfying meal in every bite. Not only is tamale pie hearty and filling, but it’s also highly adaptable, allowing for various ingredients to suit different tastes and dietary needs.
Whether you’re looking for a weeknight dinner or a comforting potluck dish, tamale pie is always a hit.
Why I love this recipe
Tamale pie combines the rich flavors of a tamale with the simplicity of a casserole. It’s delicious, filling, and brings a taste of tradition to the table with minimal effort.
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Variations of the recipe
Swap the ground beef for shredded chicken or turkey, or make it vegetarian by adding extra beans and veggies like bell peppers. You can also spice it up with jalapeños or add cheese for a creamy layer.
Serving suggestions
Serve with a side of sour cream, guacamole, or a fresh salad. Top with chopped cilantro, diced tomatoes, and a sprinkle of cheese for extra flavor.
Storage & Freezing
Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, let it cool completely, and wrap tightly and freeze for up to 2 months. Reheat in the oven for best results.
Tamale Pie
Ingredients
- 2 large eggs
- 2 lbs lean ground beef
- 2 cups diced poblano peppers about 2 peppers
- 1 16 oz. jar of salsa (Pace Picante preferred)
- 8 oz. thawed frozen corn
- 2 8.5 oz. boxes of Jiffy cornbread mix
- 1 tsp ground dried chipotle pepper
- ⅔ cup whole milk
- 4 oz. shredded Monterey Jack cheese
- 4 oz. shredded sharp cheddar cheese
- 1 tbsp brown sugar
- Cooking spray
- 1 tsp salt
- ½ tsp dried oregano
- ½ 10 oz. can red enchilada sauce
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.
Cook the Ground Beef:
- Heat a skillet over medium-high heat. Add the ground beef and cook, breaking it apart as it browns, until fully cooked and no longer pink.
Prepare the Filling:
- Stir in the diced poblano peppers, corn, salt, salsa, oregano, enchilada sauce, and chipotle pepper. Let the mixture simmer for about 10 minutes to blend the flavors.
Make the Cornbread Batter:
- In a mixing bowl, whisk together the eggs, milk, and brown sugar until smooth. Add the cornbread mix and stir until just combined.
Assemble the First Layer:
- Spread half of the cornbread batter into the prepared baking dish. Sprinkle half of the Monterey Jack and cheddar cheese over the batter. Spoon the beef mixture evenly on top.
Add the Top Layer:
- Gently spread the remaining cornbread batter over the beef layer, smoothing it out evenly. Sprinkle the remaining cheese over the top, leaving a small border around the edges.
Bake the Casserole:
- Cover the dish with foil and bake for 50–60 minutes, or until the top is golden brown and the casserole is cooked through.
Serve and Enjoy:
- Let the casserole rest for a few minutes before serving. Slice and enjoy!
