Easy Tamale Pie Recipe with Cornmeal Crust is cheesy, beefy, tamale tasty – and it is easy too. Made with simple ingredients and tamale spices, this perfect tamale pie recipe is an excellent idea for your Cinco de Mayo meal, a special occasion, or any night of the week.
This beef tamale casserole is topped with sweet cornbread and baked to perfection, you cannot go wrong in serving this dish to the family. And it is so versatile that you can alter the recipe to please even the picky eaters of the household.
Why you will love this Tamale Casserole Recipe
- Easy Weeknight Meal | This is one of those easy dinners, that you will come back to time and time again!
- One-Skillet Option | I love making everything in one skillet, less mess to clean up!
- Healthier | Since we do not use Jiffy Mix in this recipe, this is a healthier option, just like my Easy Corn Casserole without Jiffy Mix.
Tamale Pie Recipe Ingredients
Tamale Pie Filling:
- Lean Ground Beef – Switch it up using ground chicken or ground turkey
- Chopped Onion – Minced fine or even grated for picky eaters.
- Diced Tomatoes – use fire roasted or regular, drained!
- Corn Kernals – This is optional, I used canned drained, but you can use frozen, too
- Black Beans – Drained and rinsed
- Black Olives – These are optional, but I love them!
- Green Chiles – Drained – want it more spicy, used diced jalapenos!
- Seasonings – Chili powder, garlic powder, ground cumin, onion powder, and salt.
Cornbread Mix Ingredients (No Jiffy Cornbread Mix!)
- Yellow Cornmeal – I’ve used yellow cornmeal as well as corn flour (like Pan) you may also use masa harina, which is a finer grind and is uncooked, which may require a little additional liquid (2 tablespoons)
- Milk – I use whole milk in my cooking and baking
- Whole Kernel Corn – Remove a little from your can of corn, and mix into the cornbread topping
- Sugar – Just a touch for a bit of sweetness, like Jiffy, but not as sweet
- Eggs – Binds it all together
- Sharp Cheddar Cheese is mixed right into the cornbread topping. Grate your own shredded cheese if you are gluten intolerant.
Get the full recipe in the recipe card below.
How to Make Tamale Casserole Recipe
Do this step first and allow the cornbread batter to sit while you make the meat mixture.
- Combine the cornmeal, sugar, corn, cheese, and eggs in your medium mixing bowl. Stir until just incorporated, then add milk and stir and allow to sit until thickened. An Easy Peasy Cornbread Mixture! (No Jiffy required.)
2. Preheat the oven to 400°F (205° C) and grease the baking dish with non-stick spray or vegetable oil.
3. You can also use an oven-proof skillet to make it a one-skillet meal. I like to use any pan that will go right from the stovetop into the oven – less cleaning for me! My favorite Cast Iron Skillet.
4. Heat your large skillet over medium-high heat and cook the ground beef with the onion until browned. Break it apart into tiny bits while you stir the beef and onion mixture, and don’t forget to drain off the grease when finished cooking.
5. Now you will add the tomatoes, corn, black beans, olives, green chilies, and seasonings to the beef mixture. They add those yummy tamale flavors!
6. Simmer the pie filling and reduce the heat until it is just thickened, but not soupy, this takes about 10 minutes. Take a taste of the meat mixture and adjust seasonings to taste.
7. If you are using a baking dish, pour the tamale casserole filling into the prepared dish. If you use the in-pan method, remove it from the heat- you are ready to top with the cornmeal mixture.
8. Take your pan of ground meat filling and pour the cornbread batter on top to make a thick layer of cornbread pie crust. Then place the pan in the preheated oven and bake until golden brown and bubbly.
9. When finished cooking, remove the tamale pie casserole from the oven and allow it to cool for 10 minutes or so. See troubleshooting tips for soggy cornbread topping.
10. When you are ready to serve this scrumptious and cheesy cornbread tamale pie, plate it up and top with a dollop of sour cream, avocado slices, green onions, fresh cilantro, or salsa!
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How to Make Tamale Pie Recipe Ahead
This entire dinner may be made ahead of time up to the point of baking.
Allow the meat mixture to cool completely, then place in a disposable foil pan or line skillet with plastic wrap or foil (after entirely cooled), for easy removal and freezing.
Add the meat mixture and cornbread topping, and freeze for one hour until flash-frozen. Then remove from baking pan or skillet and wrap well.
To bake, remove foil or plastic wrap while frozen and place in a baking dish, thaw overnight in the fridge, and bake as directed in the recipe card.
This dish may also be frozen after baking, be sure to cool completely before freezing.
Pro Tips: This easy tamale pie recipe uses several frozen and canned items. This makes the process go so much faster! But if you have the time and the desire, you can chop your tomatoes, use fresh corn, and add bell pepper to tomato sauce or tomato paste.
Recommended Tools
- Cast Iron Skillet | Or heavy bottomed skillet, that can go from stovetop to oven, I love this Lodge 10″ skillet with lid.
- Wooden Spoon | Never underestimate the trusty wooden spoon, love these olive wood spoons! I have a friend who swears by these Spurtles, ever used them, I want to try!
Tamale Pie Variations and Substitutions
- To substitute masa harina for cornmeal in this recipe, use the same amount (1:1 ratio) and add 2-4 tablespoons of extra liquid if the batter feels too thick since masa absorbs more moisture. The result will be a softer, tamale-like topping with a richer, more authentic corn flavor that works perfectly for tamale pie.
- Make it Spicy: Add up to ½ teaspoon cayenne or chipotle pepper powder. Increase garlic and onion powder to 1 teaspoon, use hot canned chiles. Try adding 1 teaspoon Oregano (Mexican is great if you can get it).
- Vegetarian Tamale Pie: Substitute the ground meat for more beans like pinto beans, kidney beans, refried and black beans, or go with your favorite plant-based ground meat substitute.
- More Veggies: Add green pepper, red pepper, chopped zucchini to your meat mixture.
Kathleen’s Success Tips:
- Let the Cornmeal Topping Sit: After mixing the cornmeal or masa, let it rest for 5–10 minutes so it can absorb some of the liquid. This helps it bake up soft and tender, not dry or gritty.
- Adjust the Consistency: If the mixture thickens too much while resting, stir in a tablespoon or two of milk, broth, or water to loosen it up. On the flip side, if it’s still too soupy after sitting, stir in a tablespoon or two of additional cornmeal or masa and let it rest a few more minutes to thicken up.
- Masa Corn Flour Note: Masa mixtures can firm up fast and become tough to spread if they sit too long. If that happens, simply add ½ to 1 cup of extra liquid (broth, water, or milk) and stir until smooth again.
- Adjust the Spices: Everyone’s spice tolerance is different—some (like me!) prefer it mild, while others want the heat. Taste the meat mixture before adding the topping and tweak the seasonings to match your family’s vibe.
How to Store Easy Tamale Pie
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Reheat | Thaw overnight in the fridge and place in an oven-safe container, covered with foil, reheating at 300°F (150° C) for 25 minutes until warmed.
You may reheat from frozen by placing the casserole dish in a 325-degree oven (165° C), covered with foil for 40-50 minutes. Then remove the foil for the last 10 minutes or so.
You may also reheat it in a microwave-safe dish in the microwave.
Easy Tamale Pie FAQs
Of course, you can. Ground turkey or ground chicken is a great way to avoid eating beef one night of the week.
This recipe can be GF by simply checking the cornmeal, spice jars, and canned goods to ensure they are certified gluten-free. Then make sure your cheddar cheese is gluten-free, and you are on your way to another of my easy gluten-free recipes!
Yes, you can use Jiffy Mix cornbread instead. I prefer the homemade version, though, and other than measuring won’t take any longer. And to be clear, when using Jiffy Corn Muffin mix, you add wheat, animal lard, and preservatives to the dish. But I get it; it’s not like I’ve never used it!
A couple of reasons might be in play.
1. It could be the type of cornmeal you used, all types should work, just make sure it looks like a thick paste before topping the tamale pie.
2. Allow the mixture to sit while you prepare the meat mixture, allowing it to absorb as much moisture as possible.
3. Be sure to drain your meat after browning and when simmering be sure to simmer long enough that the mixture is thickened, if too soupy this will make your cornbread topping soggy.
4. Oven heat: Most ovens run 25-50° hot or cold, this can mess with your cornbread topping.
5. Test before removing from oven – Insert a toothpick into the center of the cornbread, it should come out mostly dry, with a few moist crumbs.
6. If still not done, cover lightly with foil and return to oven 5-10 minutes at a time.
What to serve with Tamale Pie Recipe
While a tamale pie is a complete meal all by itself, there are a few sides to serve with it that would be delicious. I garnished with chopped tomatoes, cilantro and sliced avocado.
- Spanish Rice and either black beans or pinto beans (try these Charro beans) are traditional side dishes with tamales.
- Make Mexican corn rice (Elote) or this easy Avocado, Corn and Black Bean Salsa.
- Serve with homemade tortilla chips, easy blender salsa, and simple guacamole, and to-die for white Mexican cheese dip.
- Go simple and serve with a bagged salad; I like Taylor Farms Avocado Ranch Salad kit or make up this super simple Italian Chopped Salad.
More Meat Pie Recipes
More Easy Dinner Recipes
- Easy Instant Pot Ground Beef Stroganoff
- Best Cheesesteak Sandwich Recipe
- Easy Instant Pot Carnitas (Crockpot & Oven too)
- Crockpot Ranch Chicken
- Best Philly Cheesesteak Casserole Recipe (Low-Carb)
- Best Cheesy Hamburger Tater Tot Casserole Recipe
- Check out all of my Cinco de Mayo Mexican recipes in the archives.
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Equipment
Ingredients
- 1 – 1 ½ pounds ground beef lean, or use ground chicken or turkey
- 1 cup onion diced
- 15 ounce canned diced tomatoes drained, or use fire roasted tomatoes
- 1 cup corn frozen or canned, drained
- 15 ounce canned black beans drained, rinsed
- 4 ounce chopped green chiles drained
- 4 ounce black olives sliced, drained
- 1 tablespoon chile powder use Jalapeno or Chipotle chile powder for more kick
- 1 -2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 – 1 ½ teaspoons kosher salt to taste
Cornbread Topping
- 1 cup yellow cornmeal or masa harina
- 1 cup whole milk other percentages may be used, but it may not set up the same
- 2 tablespoons granulated sugar optional
- 2 large eggs
- ½ cup corn frozen or canned, drained
- ½ cup shredded cheddar cheese mild, Mexican or Sharp
Instructions
Prepare the Cornbread Topping
- In a medium bowl combine cornmeal, milk, sugar, corn, and eggs just until moistened and combined. Stir in cheese and allow to sit while the tamale pie mixture simmers. It will thicken as it sits. If it's too soupy, add 1 tablespoon of cornmeal at a time. Note: if using masa harina increase milk to 1 ¼ – 1 ½ cups1 cup yellow cornmeal, 1 cup whole milk, 2 tablespoons granulated sugar, 2 large eggs, ½ cup corn, ½ cup shredded cheddar cheese
- Preheat oven to 400° F (205° C) and grease a 10×7 baking dish or a 10-12 inch cast iron pan.
Make Tamale Meat Mixture
- Heat a large skillet (10-12 inch) over medium-high heat. Cook ground beef and onion until beef is browned, breaking apart, stirring often. Drain any grease from the skillet.1 – 1 ½ pounds ground beef, 1 cup onion
- Stir in the tomatoes, corn, black beans, olives, chiles, chili powder, cumin, onion powder, garlic powder and salt. Bring to a simmer, reduce heat and simmer until thickened; about 10 minutes.15 ounce canned diced tomatoes, 1 cup corn, 15 ounce canned black beans, 4 ounce chopped green chiles, 4 ounce black olives, 1 tablespoon chile powder, 1 -2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 – 1 ½ teaspoons kosher salt
- Taste your meat mixture at this point, if necessary, add additional salt, pepper, spices and herbs (such as Mexican oregano) to taste.
- Pour mixture into prepared baking dish, or if using the same pan, remove from heat. *Make sure your mixture has simmered and reduced, without liquid, if necessary, simmer a bit longer.
- Spoon thickened cornbread topping mixture on top, spreading evenly. See notes for runny or unbaked cornbread topping.
- Bake uncovered in a preheated oven for 35-45 minutes until the top is golden brown and tamale pie is bubbly. To check if cornbread topping is done, insert toothpick and if comes out with only a few moist crumbs it's done. If still gooey, and top is browning, place a sheet of foil loolselyover the top and continuing baking for 5-10 minutes.
- Remove from the oven and allow to cool for about 10 minutes before serving. Serve with a little sour cream, avocado slices, salsa if desired.
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Notes
- After cooling the meat mixture, transfer it to a disposable foil pan or line a skillet with plastic wrap or foil.
- Add the meat mixture and cornbread topping, then flash freeze it for one to two hours.
- Once frozen, remove it from the pan or skillet and wrap it tightly. When you’re ready to bake, unwrap it and place it in a baking dish.
- Thaw it overnight in the refrigerator and bake according to the original instructions.
- This dish may also be frozen after baking, be sure to cool completely before freezing.
- It could be the cornmeal you used; all types should work; make sure it looks like a thick paste before topping the tamale pie, if necessary, allow it to sit longer.
- Allow the mixture to sit while you prepare the meat mixture, allowing it to absorb as much moisture as possible, but some masa mixtures will seize up, so you’ll need to add more liquid or even 2 tablespoons of melted butter before spreading.
- Be sure to drain your meat after browning, and when simmering, be sure to simmer long enough that the mixture is thickened; if it is too soupy, this will make your cornbread topping soggy.
- Test before removing from oven – Insert a toothpick into the center of the cornbread; it should come out mostly dry, with a few moist crumbs.
- If still not done, cover lightly with foil and return to oven for 5-10 minutes at a time.
Nutrition
Oooh, you can pair this Mexican classic dish with Tropical Mango Fruit Salad for a refreshing side. Then take the night to the next level with Four Ingredient Margaritas and Healthier Fried Ice Cream Pie for dessert. Now my mouth is watering!
charrington
this needed so much help. i used ground chicken breast. spices needed to be increased at least another 1/2 t plus i added cayenne. and cheese???? how is there not any in the filling??? added some there and increased in topping. truly a tamale “crust” -like lead , not fluffy. i baked for 40 minutes at 400 degrees- no cornbread bakes at 350. with all these changes it was very good, bf had 3 servings. but this recipe really should be reworked.
Lawdida
Very colorful dish. I thought it was “OK”. Made with a little more cheese, blue corn meal and let sit as instructed. Very runny but it did in fact sit on top and form a crust (+!) I added the optional green pepper in the meat mixture. Honestly, It was pretty bland, and I was personally disappointed, but I along with other family members ate it up so it worked. Next time I would double the seasoning and maybe add Mexican Oregano. Good basic recipe.
Glad that it worked out okay for you Lawdida; I’ve never used blue cornmeal before; it might respond a little differently than yellow or white. I’m not sure. Since everyone’s taste is different, tasting a meat mixture’s always a good idea to ensure it’s seasoned to your liking. Thank you for your kind words, hopefully you’ll get it just the way you like it!
Lawdida
Very colorful dish. I thought it was “OK”. Made with a little more cheese, blue corn meal and let sit as instructed. Very runny but it did in fact sit on top and form a crust (+!) I added the optional green pepper in the meat mixture. Honestly, It was pretty bland, and I was personally disappointed, but I along with other family members ate it up so it worked. Next time I would double the seasoning and maybe add Mexican Oregano. Good basic recipe.
Never tried it with blue cornmeal, it might respond differently. Sorry you didn’t enjoy it as you hoped. Always a good idea to taste test the meat mixture and season to your liking.
Marion Barnett
I often made Tamale pie for our family when my kids were little but I found this recipe to be a significantly ungraded eating experience! The cornbread topping was delicious and so different! It cooked up beautifully and tasted amazing!
Thank you, Marion! So glad you enjoyed it! Thank you for your kind words!
Susan Ducot
I made this recipe last night,using plant-based ‘ground beef’ and it was delicious. Next time,I will make it without any’ground beef’at all.
So glad to hear that you enjoyed it to much, add more veggies and it will be “beefier” if you choose not to add the beef.
Janine
It took way longer than 30 minutes and I made the mistake of adding additional tomato sauce so it was too saucy will definitely try it again with no recipe modifications
Sorry it took so much longer for you Janine, was it the baking part that took longer or the assembly? Yes, adding or more of something can definitely change the outcome.
Herritage
Not sure what happened but the cornmeal topping was a disaster. Used the exact amount of the ingredients but it appeared to be too soupy, too much liquid. I added more corn meal so that it had a mush type texture but it still sunk down into the meat mixture and never did cook completely after an hour at 350 it still was mushy so not sure I will try it again. 🙁
I am so sorry this happened to you! Did you allow it to sit while you made the rest of the ingredients? I’d love to help trouble shoot if you want to give me the types of ingredients and brands you used?
Joye Conley
Yrs ago I made similar, the only difference you put corn bread mix in the bottom, the ingredients in the middle and cover with cornbread mix. It came out lovely. So delicious. I can’t find RECEIPE anywhere but this is the closest I’ve found. Got to try.
I bet you could try doing that Joye, if you do, let me know how it works out!
Debbie
I made this recipe tonight and I asked my husband thumbs up or thumbs down. He said a way 2 thumbs up! We really liked it. I do have a tip for those who are only 2 people. I made the whole recipe for the filling, divided it in half, so I could cook half and freeze half. Then I only made half of the cornbread topping for our meal tonight and will make fresh topping when I take the other half out of the freezer for another meal. And half a recipe fits perfectly in my 8″ cast iron pan for baking and serving.
Whoop! Always a win when we get two thumbs up from the hubby! And I love your tips for two! Thanks Debbie!
Janet Wright
For a 9×13” pan would I double this recipe or 1 1/2 times?
Hi Janet, that sounds about right! Hope you loved it.
Roberta Carmickle
I use MASA MIX HAS TO COOK LONGE⁹R.
Good to know Roberta, how much longer did you have to cook it?
Erin
I was introduce to Tamale Pie when we moved to Texas and recently decided to make yours. IT WAS SO GOOD and comforting and exactly what I was hoping for it to be! My entire family loved this, too!
Thank you so much Erin, so glad you loved it!
Carolyn Meyer Marker
This is the best tamale pie recipe I’ve found! It will be my new go-to. Thank you!
I chose to use pinto beans rather than black beans and really liked it. I also forgot to save corn for the crust, but otherwise I followed the recipe exactly. Crust and filling were both perfect!
So sorry I missed your comment earlier Carolyn, thank you SO MUCH! Love that you used pinto vs. black beans! Thanks for your kind words!
Michaela Kenkel
My whole family LOVED this tamale pie! Thank you for sharing it!!
Fantastic!
Susannah
We loved this recipe! I cannot wait to make it again.
YAY! It’s on repeat at our house!
Tristin
This tamale pie brought back such great memories, my mom made it a lot. It is a keeper for sure!
So glad you loved it and that it brought back good memories!
Debi
This was easy to make and yummy. I made it vegetarian with plant-based “meat”. My family loved it!
Love it Debi! So glad you liked the flavors with your plant-based meat.
Jules
I’d never made tamales before so couldn’t wait to try this recipe. It was so easy and delicious. It was quick enough to make after a full day of work too.
Yay! And yes, it’s a quick and filling recipe!
Sandra Shaffer
Love it when I have all the ingredients on hand! This came together quick, which is our go-to types of meals lately. Flavorful and easy to make. Not a bite was left for the next day though. I might need to double it next time!
I guess that means everyone liked it!
Mindy
We love tamale and were excited to find this recipe. It did not disappoint! Much easier than traditional tamales, while scratching that itch! The flavors were delicious!
Yay, so glad you loved it!
Nikki
Love the homemade cornbread in this. Perfect flavorings and I like that it’s healthier!
Thanks so much Nikki!
Sharon
Yum! This was such a great dinner recipe. I am always looking to add ground beef recipe to my rotation and this one is in. Thanks!
Fantastic, love hearing that Sharon!
Dana Sandonato
Absolute comfort in a skillet! My family and I loved this; I’ll definitely be making it again 🙂
Yes indeed! Thanks so much!
Andrea
Great variation on a tamale! I love how easy it is to make. Thanks for the recipe!
You are most welcome!
Anita
This tastes so delicious and so much easier than individual tamales. 🙂
So much easier!
sara
A great weekday recipe, easy and delicious, I reduced the spice a little and the whole family loved it!
Glad you made it to your taste! That’s what it’s all about, making it yours!