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Tamale Pie is seasoned ground beef on top of a cornbread crust, drenched in a bold enchilada sauce, and topped with cheese and tomatoes. This casserole recipe is an easy spin on tamales, making it perfect for a weeknight dinner!
This Tamale pie is bold and flavorful! Serve this alongside a Chilled Cucumber Tomato Salad, or this Southwest Quinoa Bean Salad. You can finish off the meal with some classic Tres Leches Cake!
What is Tamale Pie?
Tamale pie is basically a casserole, or pan version, of a classic tamale. It’s perfect for serving larger numbers, either a large family or to take to a potluck or gathering. The cornbread crust is poked and drenched with enchilada sauce, then topped with ground beef, or other topping of your choice. As this bakes it gives the cornbread crust a moist, tender texture that is similar to the masa that surrounds tamales.
This classic casserole recipe is a family favorite! The best part about this casserole is that you use a cornbread crust that mimics the texture of the masa in tamales. Once you try it, everyone will love it. It’s a dinner that your whole family will go crazy over.
Ingredients in Tamale Pie
These ingredients are simple and easy… You can whip this up so quickly! Check out the recipe card at the bottom of the post for all of the exact measurements.
- Jiffy Cornbread Mix: The cornbread mix will act as your pie crust.
- Egg: The egg binds the crust together
- Sour Cream: Adds in a bit of tang and delicious creaminess. The sour cream adds a lot to the base.
- Creamed Corn: I love adding an additional corn flavor to the cornbread!
- Ground Beef: You can also use ground turkey if you prefer.
- Seasonings: Chili powder, salt, ground cumin, oregano, garlic powder, and onion powder all mix together to make the most delicious and flavorful base of spices.
- Green Chilies: Depending on your desired heat level, you can get mild, medium, or spice green chiles.
- Red Enchilada Sauce: This seeps into the cornbread, making the whole dish flavorful.
- Monterey Jack Cheese: You can also use cheddar cheese or Colby Jack cheese.
How to Make Tamale Pie
Cook up the cornbread crust, add on the sauce, the meat, and toppings, and you have a delicious meal you will keep making over and over again.
- Prep: Preheat oven to 400 degrees Fahrenheit. Grease a 9-inch pie dish and set it aside.
- Combine: Mix together the cornbread mix, egg, sour cream, and creamed corn in a large bowl.
- Bake: Pour the cornbread mixture into the prepared baking dish and bake for about 10 minutes. (It won’t be done completely, but it will bake more once you layer everything on).
- Cook the Meat: While the cornbread bakes, prepare the ground beef. Cook over medium heat in a large skillet until no longer pink. Add the green chilies and seasonings. Stir to combine and cook for an additional 3 minutes.
- Add Sauce: Poke holes in the cornbread, then pour the enchilada sauce on top of the cornbread and into the holes.
- Add Beef and Cheese: Add the beef mixture to the cornbread, then top with the shredded cheese.
- Bake: Bake for 25 minutes until the cheese is melted and bubbling. Remove from the oven and allow to cool for a few minutes before serving.
- Garnish: Add additional toppings for serving if desired, and enjoy!
What to Serve with Tamale Pie
This easy casserole recipe is perfect for family dinner. Here are a few ideas for some delicious sides to go with it!
Storing Leftovers
This Tamale Pie can be made ahead of time and stored in the refrigerator to be baked later, or it can be frozen and kept for 2-3 months.
- Make Ahead of Time: To prepare this meal ahead of time, follow the directions for making the cornbread crust and the topping ingredients. Pre-bake the crust, then add the toppings. Cover with foil and store in the refrigerator until you are ready to bake for dinner. Before baking, set the casserole on the counter to come to room temperature for about 10-15 minutes. Then bake in the oven at 400 degrees Fahrenheit for 30 minutes, or until the top is melted and the sauce is bubbling.
- To Freeze: If you want to freeze this tamale pie for a later date, follow the directions above for preparing the casserole ahead of time. Instead of storing it in the fridge, store the tamale pie in an airtight container in the freezer. If covering with foil, let it freezer for about an hour, then place the pie dish in a sealed freezer bag. This can be stored for about 2-3 months. When you are ready to cook it, let it thaw in the fridge overnight and bake according to the directions on the recipe card.
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Tamale Pie
Ingredients
- 1 box Jiffy cornbread mix
- 1 large egg
- 1/2 cup sour cream
- 1/2 cup creamed corn
- 1 pound ground beef
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 ounces diced green chilies
- 1 cup red enchilada sauce
- 1 1/2 cups Monterey Jack cheese, shredded
- chopped tomatoes, (optional topping)
- cilantro, (optional topping)
- sliced jalapeños, (optional topping)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Grease a 9-inch pie dish and set it aside.
- Mix together the cornbread mix, egg, sour cream, and creamed corn in a large bowl.
- Pour the cornbread mixture into the prepared baking dish and bake for about 10 minutes. (It won't be done completely, but it will bake more once you layer everything on).
- While the cornbread bakes, prepare the ground beef. Cook over medium heat in a large skillet until no longer pink. Add the green chilies and seasonings. Stir to combine and cook for an additional 3 minutes.
- Poke holes in the cornbread, then pour the enchilada sauce on top of the cornbread and into the holes.
- Add the beef mixture to the cornbread, then top with the shredded cheese.
- Bake for 25 minutes until the cheese is melted and bubbling. Remove from the oven and allow to cool for a few minutes before serving.
- Add additional toppings for serving if desired, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect! Family loved this dish.
Ok, the meat was very tasty but the cornbread mixture was way too dry! Maybe creamed corn would help. I kept thinking something was omitted. I think that it needed milk. I didn’t worry too much as the Enchilada sauce went over the top and I thought that it was put some moisture in it. Nope. Anyway, I will work on the crust and will keep the recipe.
Can I sub Masa flour for the cornbread crust?
I haven’t tried that but it should work!
Delicious! Only changes I made was leaving out the cinnamon and used homemade enchilada sauce. I know from experience, I don’t care for cinnamon In savory dishes
Cinnamon?
I added milk to the cornbread and subbed Greek yogurt because that’s what I had. I also addEd black beans and canned tomatoes to ground turkey for the meat. So yummy! A family favorite now for sure!
I made the recipe exactly as it is written and it was perfect! Already made it again. Will be a regular on the weeknight rotation.
howdy – what an interesting twist:
here in CA, tamale pie is usu. chili topped with cornbread, which leads to the gripe of dry cornbread top with soggy cornbread beneath (soaked up the chili juices). I need to add a big handful of grated cheese to make the top moist. Personally, I always smoosh the crust into the chili juices, so this version is my dream come true.
Re: to the other commenters – At 1st glance, it does seem like very little liquid to 1 1/2 cups dry ingredients, but with the “filling” on top, maybe that doesn’t matter.
When the supermarkets restock (corona virus panic shopping), this is the 1st new recipe I’m going to make before it gets too hot — Bakersfield already had 80 degree weather this week. 8o
thanks for sharing & keep well. jenna
So after reading the comments, i changed things up a little bit! I used jiffy cornbread mix and did 3/4 cup each of the creamed style corn and sour cream. I baked it at 375 for 12 minutes. I then added everything else but I did this the day ahead so when it was time to bake, I left it out on the counter for about an hour then finished baking it at 375 again for 20 minutes slightly covered (spray your foil with oil!) and then uncovered another 5-10 minutes. Came out perfect and the cornbread was nice and moist.
Yeah, 30 minutes was way too long – I wasn’t paying attention, and the cheese is all burnt now. 🙁
I also had to press the cornmeal into the pan, but the resulting cornbread was still tasty.
I also had problems with the crust. I ended up adding 1/4 cup milk to the batter, but the crust still seemed dry to me. I baked mine at 350 degrees. The flavor of the pie is nice, but I cannot recommend this recipe. Sorry.
We liked the taste (but added more cheese and served with taco sauce, shredded lettuce and chopped tomatoes) but the cornbread mixture seemed to lack moisture and had to be pressed into the pie plate. Also at 400 degrees in my oven it was done in the 15 minutes. I only baked it 16 more after adding the enchilada sauce and meat and cheese so the cheese would completely melt. Is there anything missing from the ingredient list or did I miss handle it somehow?
TIA for your help.
I am sorry that it did not turn out for you. I will have to remake it and see how it turns out. Thank you for letting me know!
Hi SERENE HERRERA
Thanks for posting such a yummy article…. I mean really it looks so yummy
I am a food lover and I am going to try this out.