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 love this tasty pie and comfort food dish. It always gets rave reviews.
This hearty dish is a meal by itself, but if guests are coming or it is a special occasion, I love to serve this pie with a layered taco salad, raspberry margaritas, and 7-layer dip.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground beef: Use ground beef with a little fat in it. Fat is what gives it flavor.
- Canned tomatoes: I use fire-roasted tomatoes, but you can use any diced tomatoes.
- Cornmeal: Yellow cornmeal is traditional in tamales, but you can use white cornmeal, too.
- Sour cream: full-fat sour cream is best
- Milk: Whole or 2%
- Cheese: shredded extra sharp or sharp cheddar cheese, Monterey Jack, or a Mexican blend cheese.
How To Make Tamale Pie
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, brown the ground beef in a large skillet over medium heat. Add the onions, bell peppers, and jalapeno when the beef is about halfway brown. Continue cooking until the beef is brown 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. Add the fire-roasted tomatoes, corn, tomato paste, chili powder, and cumin. Simmer for about 10 minutes while you mix the topping.
Whisk together the cornmeal, flour, baking powder, and salt in a large bowl. Then, stir in the sour cream, milk, beaten eggs, oil, cheese, and corn. Stir just until combined.
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.
Preparation Tips
- Substitute ground turkey, pork, or chicken for the ground beef if desired.
- You can substitute diced or crushed tomatoes if you can not find fire-roasted tomatoes.
- If you are sensitive 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.
- If the pie browns too much before the topping is completely set, top with a piece of aluminum foil loosely placed over it.
- Let it cool for about 10 minutes. 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.
Serving Suggestions
I like to balance this with easy Mexican coleslaw or Doritos taco salad. Other delicious side dishes are refried beans, cilantro lime rice, guacamole, Pico de Gallo, and bacon-wrapped jalapeno poppers.
Storage and Reheat
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.
More Tasty Tex-Mex Recipes
Easy Tamale Pie Recipe
Ingredients
Tamale Pie Filling
- 1½ lbs. ground beef
- 1 medium onion chopped
- 1 red pepper finely diced
- 1 jalapeno minced
- 2 cloves garlic minced
- 1 (14.5 ounces) can fire roasted tomatoes
- 1 (15 ounces) can corn drained (reserve ½ cup for topping)
- 2 tablespoons tomato paste
- 1½ tablespoons chili powder
- 2 teaspoons ground cumin
Cornmeal Topping
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup sour cream
- ¾ cup milk
- 2 eggs beaten
- 2 tablespoons vegetable oil
- 1½ cups shredded sharp 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 11×7 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
- Substitute ground turkey, pork, or chicken for the ground beef if desired.
- You can substitute diced or crushed tomatoes if you can not find fire-roasted tomatoes.
- If you are sensitive 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.
- If the pie browns too much before the topping is completely set, top with a piece of aluminum foil loosely placed over it.
- Let it cool for about 10 minutes. 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.
Nutrition
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Whitney Stewart
This looks super yummy! You have the best recipes on you blog and now my recipe book is full of them! Thanks again for the recommendation!
Beth Pierce
Thanks, Whitney! So glad that you like my recipes!
Maureen
I am salivating just looking at these photos! This looks so good and perfect for lunch or dinner. Not to mention looks so easy to make. I have yet to try making a tamale and your recipe has me intrigued!
Debbie
I’m really looking forward to making this Tamale Pie. My husband loves every ingredient in the recipe and is always up to try new things. I love how easy the recipe is!
Liza
This delicious casserole has quickly moved up the list of my family’s top favorites! Such great flavors, and it’s not complicated to make which I SO appreciate.
Beth Pierce
Thanks, Liza! I am so glad that the family likes it!
Erik
Always looking for new dinner ideas, so this was such a great find!
Stephanie
This was so good! I omitted the jalapenos because my daughter doesn’t like them but it was still amazing and a great weeknight option.
Beth Pierce
Thanks, Stephanie! So glad that you liked it and that it worked out for your daughter!
Nikki
This is one flavor packed and fantastic, family friendly meal.
Bedabrata
Gorgeous recipe will surely try. Love the Mexican tamales. Quick question, is there a substitute for beef that you can suggest? many of my friends and family do not eat beef and I want to make it for them too.
Nikki
Ground turkey or pork should work well
Jack
It’s a great recipe and I love the topping on it. Thank you for sharing the recipe with us!
Stacie
This looks sooooo delicious. I love tamales but never knew about tamale pie.
Rosey
I’ve helped make tamales before. The whole family in a row like an assembly line, lol. It as fun. Tamale pie sounds good!
Sonia
Girl, you are introducing me to new ways to turn a great meal into a delicious meal.
Subarna
Ohh…this looks so delicious. Though I don’t eat beaf but I hope I can replace it with chicken to make this pie. Great sharing.
Brian
I’ve never heard of a tamale pie. Only hot tamales, which I see near my apartment from street vendors.
Melinda Auvigne
Has anyone made this with Masa instead of cornmeal?
Laura Ann
This was delicious! I also appreciate that this uses a recipe for the cornbread layer instead of a boxed mix. I had all the ingredients on hand and this came together easily. Thanks!
Beth Pierce
Thanks. Laura Ann! So glad that you liked it!