Go Back

Tamale Pie

Tamale pie is a hearty Tex-Mex casserole with spiced ground beef and beans baked under a golden, tender cornmeal crust. This easy tamale casserole layers flavorful filling with a Mexican cornbread bake-style top for a rustic, spoonable slice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Ground Beef Filling
  • 1.5 lb ground beef
  • 1 onion diced
  • 3 garlic
  • 1 packet taco seasoning
  • 1 can (15 oz) black beans drained
  • 1 can (10 oz) Rotel drained
  • 1 cup frozen corn
  • 1 cup enchilada sauce
Cornmeal Crust
  • 1 cup cornmeal
  • 1 cup flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup milk
  • 1 egg
  • 0.25 cup vegetable oil
  • 1 cup shredded cheddar

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare the pan
  1. Preheat the oven to 375°F and grease a 9x13 baking dish with a light coating so the crust releases easily.
Cook the spiced ground beef and bean filling
  1. Brown the ground beef with the diced onion in a Dutch oven over medium-high heat until the meat is no longer pink.
  2. Drain the fat, then add the garlic and taco seasoning and simmer for 3 minutes to bloom the spices.
  3. Stir in the black beans, Rotel, frozen corn, and enchilada sauce, then spread the mixture in the baking dish in an even layer.
Make the cornmeal crust
  1. Whisk together the cornmeal, flour, baking powder, and salt until evenly combined.
  2. Mix in the milk, egg, vegetable oil, and shredded cheddar until just combined so the batter stays tender.
  3. Pour the cornmeal batter over the beef filling and spread it evenly to the edges.
Bake and serve
  1. Bake at 375°F for 25–30 minutes until the cornbread is golden and cooked through.
  2. Serve hot with sour cream and jalapeños for topping alongside the slice.

Notes

Pro tip: let the pie rest 5–10 minutes after baking so the cornmeal crust sets and scoops cleanly. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat in the oven or microwave until hot. Freezing is yes—freeze individual portions up to 2 months and thaw overnight in the fridge. For a lighter option, swap half the ground beef for lean ground turkey while keeping the same seasonings.