Tamale Pie

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Tamale pie is a homey, casserole-style dish inspired by the flavors of traditional tamales—without the wrapping or steaming. With its savory ground beef and corn filling and comforting cornmeal crust, this version is the perfect make-ahead or weeknight dinner.

The beef is simmered with tomatoes, corn, and warm spices, then layered between soft cooked cornmeal for a satisfying all-in-one meal. It’s easy to adjust with add-ins like olives, cheese, or heat, and just as easy to scoop and serve.

Ingredient Notes

• Ground beef: Use lean ground beef or sub with ground pork, chicken, or turkey.
• Onion: Adds savory depth—sautéed with the beef for flavor.
• Tomatoes: Canned diced tomatoes provide moisture and a little tang.
• Corn: Use canned sweet corn or a spiced Mexican-style corn.
• Chili powder: Adds warmth—adjust to taste.
• Cornmeal: Cooked into a thick mush for the base and top crust.
• Butter and salt: Season the cornmeal and enhance flavor.
• Egg: Stirred into the cornmeal mixture to help set the topping.
• Olives (optional): Chopped ripe olives add richness and salt.
• Cheese (optional): Sprinkle shredded cheddar on top near the end of baking.

Steps to Make Tamale Pie

1. Preheat oven and grease a 2-quart casserole dish.
2. Brown the ground beef and onion in a skillet with butter.
3. Stir in tomatoes, corn, salt, pepper, and chili powder. Set aside.
4. In a saucepan, whisk cornmeal into boiling water and cook until thick.
5. Quickly stir in the beaten egg and optional olives.
6. Spread half the cornmeal into the dish, then top with the beef filling.
7. Spoon remaining cornmeal over the filling and smooth the top.
8. Bake for 20 to 25 minutes, adding shredded cheese during the last few minutes if using.

Recipe Variations

• Meat: Replace the ground beef with lean ground pork, ground turkey, or ground chicken. Or use a combination of beef and pork. Shredded meat or chicken are also excellent options.
• Crust: Instead of a top and bottom corn mush crust, top the filling with your favorite cornbread batter. You can use this recipe for American cornbread or this Mexican cornbread.
• Vegetarian: Replace the meat with black beans or a meat substitute.

Serving Suggestions

• Serve with sour cream, salsa, or hot sauce on the side.
• Add a green salad or coleslaw for a fresh contrast.
• Pair with refried beans or Mexican rice for a full Tex-Mex spread.
• Top with chopped scallions or avocado for color and richness.
• Slice into squares and pack for leftovers or lunchboxes.

Tamale Pie

Diana Rattray

Looking for a quick and easy dinner idea? Try tamale pie! This hearty dish features a meaty filling and a cornmeal or masa topping that's sure to satisfy.

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Servings 4 servings

Calories 545

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Ingredients

  

1x2x3x

• Butter, oil, or cooking spray, for greasing the baking dish
• 2 tbsp butter
• ½ cup chopped onion
• 1 pound lean ground beef
• 1 (14.5 ounce) can diced tomatoes
• 1 (12-15-ounce) can whole kernel corn, or Mexican-style corn, drained
• 2 ½ tsp salt, divided
• ¼ tsp pepper
• 2 tsp chili powder
• 2 ½ cups boiling water
• 1 cup yellow cornmeal
• 1 large egg
• ½ cup chopped ripe olives (optional)
• 1 cup shredded cheddar cheese, for topping

Recommended Equipment

• 2-quart baking dish
• Medium saucepan and whisk

Instructions

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• Preheat the oven to 400°F.
• Lightly grease a 2-quart baking dish.
  Butter, oil, or cooking spray
• Melt the butter in a large skillet over medium heat. Add the chopped onion and ground beef; cook, stirring, for about 8 to 10 minutes or until the beef is browned and the onion is tender. Drain off and discard excess fat.
  2 tbsp butter | 1/2 cup chopped onion | 1 pound lean ground beef
• Add the tomatoes, corn, 1 1/2 teaspoons of salt, pepper, and chili powder to the beef; set aside.
  1 (14.5 ounce) can diced tomatoes | 1 (12-15-ounce) can whole kernel corn | 1 ½ tsp salt | 1/4 tsp pepper | 2 tsp chili powder
• In a medium saucepan over high heat, bring the 2 1/2 cups of water to a boil. Gradually whisk the cornmeal into the boiling water along with the remaining teaspoon of salt. Reduce the heat to low and continue to cook, stirring, for about 5 minutes, or until the cornmeal is very thick. Remove the pan from the heat.
  2 1/2 cups boiling water | 1 cup yellow cornmeal | 1 tsp salt
• Whisk the egg in a small bowl, then quickly stir it into the cornmeal mush. Add the chopped ripe olives, if using.
  1 large egg | 1/2 cup chopped ripe olives (optional)
• Spread half of the cornmeal mixture over the bottom of the casserole. Top with the beef filling. Spoon the remaining cornmeal batter over the beef filling.
• Bake for about 20 to 25 minutes, or until lightly browned.
• Top with the shredded cheese 5 minutes before it's done.
  1 cup shredded cheddar cheese

Nutrition

Calories: 545kcalCarbohydrates: 37gProtein: 26gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 142mgSodium: 1631mgPotassium: 504mgFiber: 4gSugar: 4gVitamin A: 540IUVitamin C: 1mgCalcium: 41mgIron: 4mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword tamale pie

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