Tamale Pie is a spicy Tex-Mex dish with a mixture of ground beef, corn, and beans topped with a thin layer of cornbread. Serve with chips and guacamole.
Updated March 2020.
Why Tamale Pie with Cornbread will make your mouth water:
This recipe is spicy Tex-Mex comfort food at its best. It’s easy to make ahead of time and holds for hours, if necessary. It makes a lot but it’s a wonderful leftover, too.
I’m not much for processed foods, but there are exceptions. Making Tamale pie is a lot easier if you use canned soup and canned beans. No need to add extra salt. You’ll get plenty out of the cans.
Ingredients and Substitutions:
Adjust seasonings to your personal tastes, especially the chili powder. I like to substitute smoky chipotle powder for some of the chili powder.
My beef of choice here is an 85/15 blend. This translates to only 15% fat so I rarely have to drain it after browning.
Substitute hot sausage for the beef to add more flavor.
The olives add lots of personality and salt to the party in this casserole. Olive haters can leave them out. Substituting green olives for black olives will change the character of this recipe and is not recommended.
Fresh, canned, or frozen will work.
My favorite beans for this recipe from top to bottom are Ranch-Style beans, pinto beans, black beans and finally, kidney beans. Black-eyed peas would work, although they are not traditionally used in this recipe.
What to serve with Tamale Pie:
Serve this with chips, salsa, and guacamole. A green salad on the side completes the meal.
Can I make it ahead and freeze it?
You can freeze the prepared meat layer from 1-3 months. When you want to serve, heat it until bubbly all over. Meanwhile, mix up the cornbread layer and pour it over the top layer when it comes to a simmer. Bake according to the directions.
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More Tex-Mex recipes:
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- 1-2 large onions, chopped
- 2 pounds ground beef
- 3 cans condensed tomato soup or 4 small cans tomato sauce
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 3 teaspoons garlic, minced
- 3 tablespoons chili powder (negotiable)
- 1/2 cup ripe olives, sliced
- 1 1/2 cup canned or frozen corn
- 2 cans ranch style or pinto beans
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon soda
- 3/4 cup cornmeal
- 1 cup buttermilk or thinned unflavored yogurt
- 1 beaten egg
- 2 tablespoons salad oil
- Brown onion and meat. Drain off any fat. Add remaining ingredients and pour into two, 2-quart greased casseroles and cover.
- Bake at 325 degrees for 1 1/4 hours.
- Combine the first five ingredients in a small bowl. Add buttermilk or yogurt, egg and salad oil and stir just until combined. Remove casserole from oven and spread cornbread batter evenly over the top. Bake uncovered at 425 degrees for 20 minutes. Serves 10 to 12.
*May be doubled for a large crowd.
*Want to use a crock pot? Prepare the meat and vegetable mixture and place in crock pot on LOW anywhere from 3-8 hours. When you walk in the door, preheat the oven, mix up the cornbread mixture and pop into the oven to finish baking.
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Nutrition Information:Yield: 10 Serving Size: 1 serving
Amount Per Serving: Calories: 521Total Fat: 23gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 102mgSodium: 1137mgCarbohydrates: 46gFiber: 6gSugar: 14gProtein: 33g