Delicious Tamale Pie is loaded with seasoned ground beef, tomatoes, bell peppers, and jalapenos with a cheesy cornbread topping. All the flavor of tamales in casserole form. Friends and family just love this tasty pie and comfort food dish. It always gets rave reviews.
This hearty dish is a meal in itself, but if company is coming or it is a special occasion, I love to serve this pie with a simple salad, Raspberry Margaritas, and Easy 7 Layer Dip.
How do you make Tamale Pie?
Start by browning the ground beef in a large skillet over medium heat. Then after a few minutes, add the onions, bell peppers, and jalapeno. Continue cooking until the beef is browned and the onions and bell peppers are soft. Then reduce the heat to low and add the garlic. Cook for about 1 minute, stirring continuously. Now add the fire-roasted tomatoes, corn, tomato paste, chili powder, and cumin. Simmer for about 10 minutes while you mix the topping.
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Then stir in the sour cream, milk, beaten eggs, oil, cheese, and corn. Stir just until combined.
Next, spoon the meat mixture into a baking dish spreading evenly. Top with the cornbread mixture using a spatula to even the top. Then top with a little more cheese and jalapeno rings. Finally, bake for about 40 minutes or until the topping is set and golden brown.
Recipe notes and helpful tips
- If desired, substitute ground turkey, pork, or chicken for the ground beef.
- You can substitute diced or crushed tomatoes if you can not find fire-roasted tomatoes.
- If you have a sensitivity to spicy foods, omit the jalapenos or substitute them with a small can of drained green chiles. Please see the section below on picking the best mild jalapenos.
- Pro Tip – don’t risk dropping the ground beef in the sink to drain the fat. Simply tilt the pan and use a paper towel to absorb the grease.
- If the pie browns too much before the topping is completely set, top with a piece of aluminum foil loosely placed over the top.
- Let it cool for about 10 minutes before digging in. I find it best to cut through with a sharp knife and use a sturdy spatula to plate it.
- Top the casserole with sour cream, black olives, jalapenos, tomatoes, or cilantro.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
- Freeze in a sturdy freezer container for up to 2 months or wrap the whole casserole in 2 layers or plastic wrap. Thaw in the refrigerator overnight.
How to choose more mild jalapenos
With just a little patience and understanding, you too, can pick jalapenos that are flavorful, mild, and not so darn hot. Look for younger peppers that are smooth and green all over with no striations or blemishes. The young green peppers are less stressed and milder. Stay away from peppers with white lines, flecks, and red ones as these peppers are older and hotter. For best results, take your time picking the peppers.
To further reduce the heat, once cut in half, use gloves to scoop out the veins and seeds. There is quite a bit of heat in those veins and seeds. If you like your jalapeno poppers hot, leave the seeds and veins in or leave a portion of them in.
More tasty Tex-Mex recipes for you to try
Easy Tamale Pie Recipe
Ingredients
Filling
- 1 ½ lbs. lean ground beef
- 1 medium onion chopped
- 1 red pepper finely diced
- 1 jalapeno minced
- 2 cloves garlic minced
- 1 14.5 ounce can fire roasted tomatoes
- 1 15 ounce can corn drained (reserve ½ cup for topping)
- 2 tablespoons tomato paste
- 1 ½ tablespoons chili powder
- 2 teaspoons ground cumin
Topping
- 3/4 cup cornmeal
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- ½ cup sour cream
- 3/4 cup milk
- 2 eggs beaten
- 2 tablespoons vegetable oil
- 1 1/2 cups shredded cheddar cheese reserve 1/2 cup for sprinkling on top
- 1 jalapeno sliced in rings
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat oven to 400 degrees. Lightly grease or spray with nonstick cooking spray an 11x7 inch casserole dish.
- Browning the ground beef in a large skillet over medium heat. After 3-4 minutes add the onions bell peppers and jalapeno. Continue cooking until the beef is browned and the onions and bell peppers are soft.
- Reduce the heat to low and add the garlic. Cook for 1 minute stirring continuously. Remove any excess grease from the skillet. Add the fire roasted tomatoes, corn, tomato paste, chili powder, and cumin. Simmer for 10 minutes.
- In a large bowl whisk together the cornmeal, flour, baking powder, and salt. Then mix in the sour cream, milk, beaten eggs, oil, cheese, and reserved corn. Stir just until combined.
- Spoon the beef mixture into the casserole dish spreading evenly. Top with the cornbread mixture using a spatula to even the top. Sprinkle with reserved cheese and jalapeno rings. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs. Garnish with cilantro. Cool for 10 minutes before slicing.
Notes
- You can substitute diced or crushed tomatoes if you can not find the fire roasted tomatoes.
- If you have a sensitivity to spicy foods omit the jalapenos. Please see section below on picking the best mild jalapenos.
- Pro Tip – don’t risk dropping the ground beef in the sink to drain the fat. Simply tilt the pan and use a paper towel to absorb the grease.
- If the pie browns too much before the topping is completely set top with a piece of aluminum foil loosely placed over the top.
- Let it cool for about 10 minutes before digging in. I find it best to cut through with a sharp knife and use a sturdy spatula to plate it.
- Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at reduced power.
- Freeze in a sturdy freezer container for up to 2 months. Defrost in the refrigerator overnight.
Nutrition
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Laura
Awesome recipe! Made a double batch and froze one!
Beth Pierce
Thanks, Laura! I am so glad that you liked it!
veenaazmanov
I love such healthy and nutritious and cheesy dishes. Was delicious and easy!
Nic
You had me at tamale. Oh man this is so delicious and good! I’m already planning when I can make it again- yum!
Beth Pierce
Thanks Nic! So happy that you liked it!
rebecca
such an easy and delicious recipe! can’t wait to make it again
Beth Pierce
Thanks Rebecca! So glad that you like it!!
ZXElaine
Tamale pies never disappoint. I love how this one tasted, and the instructions were so easy to follow.
Shadi
It was so delicious and everyone loved it! Thank you for this amazing recipe!
Beth Pierce
You are most welcome!
Toni
This is really amazing! Such a really comforting meal!
Emily
Delicious! I used self rising cornmeal and it worked out great. Also increased everything and used a 9×13 pan. Cooking time of 35 min worked for me.
Beth Pierce
So glad that you liked it!
Tasheena
I’ve never tried making Tamale Pie at home, looking forward to trying this recipe.
Beth Pierce
Thanks! I sure hope you enjoy it as much as we do!
Julie
You had me at cornbread topping! Thanks for the great tamale pie recipe. We loved it!
Mary
I’ve never made tamales, and this sounds easier to tackle as a dish. Sounds yummy!
Lynndee
Tamale is one of the Mexican dishes that my husband really loves. Going to try this one soon!
Catalina
This pie is so flavorful and rich! My family loved it!
Melanie Edjourian
This sounds like just the kind of recipe my family would enjoy. We’ve never tried Tamale pie but it sounds like it’s full of flavour.
Beth Pierce
Yes it really is! Enjoy!!
Terri Steffes
We like mexican inspired dishes and I am sending this one to my daughter. She will love it as will her mom and dad (me!)
Richelle Milar
Oh my! This is an amazing recipe! My family really loved it! Thanks for sharing.
Kathy Myers
It wasn’t until I moved to Texas from Georgia that I really started eating tamales. Now I crave them. This looks easy and so yummy!