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A slice of homemade tamale pie with a golden cornbread crust, hearty beef and bean filling, topped with sour cream, tomato, and cilantro on a patterned plate.

Tamale Pie

This tamale pie has been a family favorite for over 8 years—a comforting Mexican-inspired casserole with spicy ground beef, a cheesy middle layer, and golden cornbread topping.
5 from 1 vote
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Course: Dinner
Cuisine: Mexican-American
Keyword: 5 ingredient tamale pie, Best tamale pie recipe, Healthy Tamale Pie, Original tamale pie recipe, Tamale Pie, Tamale pie chicken, Tamale pie recipe easy
Prep Time: 20 minutes
Cook Time: 25 minutes
Resting Time: 10 minutes
Total Time: 55 minutes
Servings: 7
Calories: 425kcal
Cost: $13

Equipment

  • Oven-safe skillet (10–12 inches preferred)
  • Mixing bowl (For cornbread batter)
  • Wooden spoon (For stirring)
  • Measuring cups & spoons (For accurate ingredient use)
  • Can opener (For beans and tomatoes)

Ingredients

Meat Filling:

  • 1 lb Ground beef - Can substitute with turkey or pork
  • 1 Yellow onion - Diced
  • 1 Bell pepper - Any color, diced
  • 2 cloves Garlic - Minced
  • 1 can Diced tomatoes - Undrained
  • 1 cup Corn kernels - Fresh, frozen, or canned
  • 1 can Black beans - Drained and rinsed
  • 1 cup Tomato sauce - Plain

Spice Mix:

  • 1 tablespoon Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Paprika
  • ½ teaspoon Salt - To taste
  • ¼ teaspoon Black pepper
  • ⅛ teaspoon Cayenne pepper - Optional

Cheese Layer:

  • 1 cup Cheddar cheese - Shredded
  • 1 cup Monterey Jack cheese - Shredded

Cornbread Topping:

  • ¾ cup Cornmeal - Add 1 tablespoon masa harina for flavor
  • ¾ cup All-purpose flour
  • 1 tablespoon Baking powder
  • ½ teaspoon Salt
  • ¾ cup Milk Whole or 2%
  • 1 Large egg - Lightly beaten
  • ¼ cup Vegetable oil - Can substitute melted butter

Instructions

  • Heat oil in an oven-safe skillet over medium heat. Cook onions and bell pepper until soft, about 5 minutes.
    Steaming skillet of tamale pie filling with ground beef, onions, peppers, and tomato sauce, lifted with a wooden spoon over a stovetop.
  • Stir in garlic and cook 1 more minute. Add ground beef and brown, breaking it up as it cooks.
  • Drain excess fat. Add chili powder, cumin, paprika, salt, pepper, and cayenne. Stir in diced tomatoes, tomato sauce, corn, and beans. Simmer for 10 minutes until thick.
  • Remove skillet from heat. Sprinkle cheddar and Monterey Jack cheese evenly over the filling.
    Freshly shredded cheddar cheese sits melting over a hot skillet of browned ground beef, with steam rising from the pan. The cheese begins to soften and blend into the meat mixture, signaling the next layer of tamale pie. The warm kitchen lighting and soft focus in the background enhance the homemade feel.
  • In a bowl, mix cornmeal, flour, baking powder, and salt. In another bowl, whisk milk, egg, and oil. Combine wet and dry just until mixed.
    Cornbread batter being mixed in a wooden bowl with a wooden spoon on a rustic kitchen table, surrounded by baking ingredients.
  • Pour cornbread batter over cheese layer. Spread gently with a spoon. Bake at 400°F for 20–25 minutes until golden brown.
  • Let tamale pie rest for 10 minutes before serving to help layers set.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 250g | Calories: 425kcal | Carbohydrates: 35g | Protein: 22g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 720mg | Potassium: 550mg | Fiber: 5g | Sugar: 5g | Vitamin A: 950IU | Vitamin C: 20mg | Calcium: 220mg | Iron: 3.5mg