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–+ servings
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

5 from 1 vote
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.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 7
Course: Dinner
Cuisine: Mexican-American
Calories: 425
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. 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.
  2. Stir in garlic and cook 1 more minute. Add ground beef and brown, breaking it up as it cooks.
  3. 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.
  4. 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.
  5. 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.
  6. Pour cornbread batter over cheese layer. Spread gently with a spoon. Bake at 400°F for 20–25 minutes until golden brown.
  7. Let tamale pie rest for 10 minutes before serving to help layers set.

Nutrition

Serving: 250gCalories: 425kcalCarbohydrates: 35gProtein: 22gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 75mgSodium: 720mgPotassium: 550mgFiber: 5gSugar: 5gVitamin A: 950IUVitamin C: 20mgCalcium: 220mgIron: 3.5mg

Notes

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

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