Tamale Pie

By Lauren MiyashiroUpdated: Aug 15, 2023

4.6

67 Ratings

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preview for Cornbread Fans—Tamale Pie Will Be The Cozy Weeknight Dinner You Turn To

Loaded with enchilada sauce, ground beef, and plenty of cheese, this smothered tamale pie is the epitome of easy, cozy comfort food. While this might be slightly different from your typical tamale pie recipe, we think the cornbread crust in this recipe is truly something special. This pie is not only easy to make (ready in under an hour!), but is completely versatile based on what you have on hand. Here's everything you need to know about our fall dinner go-to:

What is tamale pie?
Despite its name, this cornbread-ground beef combo is nothing like the husk-wrapped masa dish it's named after. Even calling it a "pie" is somewhat controversial. What it is: a cozy casserole, especially popular in the Southwest, that originated in the early 1900s.

Most tamale pies consists of a flavorful ground beef base and cornbread topping, but we decided to go a different route. We layered our ground beef and cheese on top of an enchilada sauce-smothered cornbread crust. Amazingly, even with all of our meat, cheese, and sauce, the crust doesn’t get soggy, and becomes the perfect flavor-packed base for all of the delicious toppings.

Tamale pie variations and substitutions:
Looking to go the vegetarian route? Swap out the ground beef for black beans! If ground beef isn't really your thing, feel free to switch it out for ground chicken or even ground turkey. We used boxed cornbread mix for ease, but if you really want to take this dish over the top, make our easy skillet cornbread recipe.

Topping ideas:
Whatever you do—don't forget about the toppings! Layer sour cream, salsa, hot sauce, sliced avocados, or even more sliced veggies on top of this casserole to give added flavor and texture.

How long do tamale pie leftovers last?
If you have any leftovers, store them in an airtight container in the refrigerator for around 3-4 days. If you're looking to freeze these pie, prepare them (but do not bake!), then wrap and store in the freezer for up to 3 months. When ready to enjoy, bake as directed! Keep in mind that since you're baking from frozen, your pie might need a few extra minutes.

Have you made this recipe? Let us know how you liked it in the comments below.

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Yields:: 8 serving(s)
Prep Time:: 10 mins
Total Time:: 50 mins
Cal/Serv:: 472

Ingredients

Cooking spray
1
box corn muffin mix (such as JIFFY)
1
large egg
1/2 c.
sour cream
1/2 c.
canned creamed corn
1 tbsp.
extra-virgin olive oil
1
onion, chopped
1 tsp.
ground cumin
1 tsp.
chili powder
Kosher salt
Freshly ground black pepper
2
cloves garlic, minced
1 lb.
ground beef
1/3 c.
red enchilada sauce
1 c.
shredded cheddar
1 c.
shredded Monterey jack

Directions

1. Step 1Preheat oven to 400°. Grease a large oven-safe skillet with cooking spray. In a large bowl, whisk together corn muffin mix, egg, sour cream, and creamed corn. Transfer to prepared skillet and bake until golden, 20 minutes. Let cool.
2. Step 2Meanwhile, in a large skillet over medium heat, heat oil. Add onion, cumin, and chili powder and season with salt and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.
3. Step 3Poke entire surface of cornbread with a fork and pour over enchilada sauce. Add beef and top with cheeses.
4. Step 4Cover with foil and bake until cheese is melty, about 20 minutes. Switch oven to broil, remove foil, and broil until cheese turns golden, about 5 minutes.