Tex-Mex Tamale Pie with Ground Beef and Cornbread Crust
Sneak Peek: This Tex-Mex tamale pie recipe features ground beef, beans, and corn baked under a cheesy homemade cornmeal crust.
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I’ve been making this tamale pie for decades, and it always disappears fast. It’s a little bit chili, a little bit casserole, and a whole lot of comfort.
Don’t expect it to taste like an actual tamale—this version skips the masa and goes straight for the baked-in-the-oven goodness. If you’re craving something cozy with bold Tex-Mex flavor, this one’s for you.
What Makes This One Worth Sharing
- A cozy Tex-Mex casserole with bold flavor from chili-seasoned beef, beans, corn, and olives.
- The cornbread topping is homemade, just thick enough, and loaded with cheese.
- Ranch-style beans and canned corn keep things simple and pantry-friendly.
- Swap in ground turkey or breakfast sausage, skip the cheese, or make it vegetarian.
- Freezes and reheats beautifully—great for leftovers or make-ahead meals.
Shared & Loved
“I made a smaller version of this last night and it passed scrutiny with flying colours. Tasty and filling and not that difficult to make. I am adding this one to a my menu.”—STEPHEN
Ingredients and Substitutions
- GROUND BEEF
- Use an 85/15 blend for less grease. Swap in ground turkey, chicken, or spicy sausage for variety.
- TOMATO SAUCE
- Adds moisture and flavor. Tomato soup works in a pinch but changes the taste slightly.
- SEASONINGS
- Chili powder, cumin, garlic, cayenne, and black pepper bring the heat. Sub chipotle powder for smoky flavor.
- OLIVES
- Black olives add salty contrast. Skip them or use ripe green olives if preferred (flavor will shift).
- CORN
- Fresh, frozen, or canned—all work well.
- BEANS
- Ranch-style, pinto, black, or kidney beans—use what you have. Don’t drain.
- CORNMEAL
- Yellow or white cornmeal both work. Use what’s in your pantry.
- DAIRY FOR CORNBREAD
- Mix and match milk, buttermilk, sour cream, or yogurt—just keep the total liquid ratio consistent.
- CHEESE
- Any melty cheese works: Colby, Monterey Jack, or Cheddar. Use a blend or skip it if preferred.
How To Make Tex-Mex Tamale Pie with Ground Beef and Cornbread Crust
➊ Brown chopped onion and ground beef in a large skillet, then drain the grease.
➋ Stir in tomato sauce, beans, corn, olives, and seasonings; heat until warmed through.
➌ Transfer the mixture to a 9×13-inch dish, cover, and bake at 325°F for about 1 hour.
How to Assemble the Cornmeal Layer
➍ While it bakes, mix dry and wet cornbread ingredients in separate bowls, then combine.
➎ Spread the cornbread batter over the hot meat layer and top with shredded cheese.
➏ Bake uncovered at 425°F for 15–20 minutes until the topping is golden and set.
Tex-Mex Tamale Pie with Ground Beef and Cornbread Crust
Video
Ingredients
Meat Layer
- 1-2 (150 g) large onions, chopped
- 2 pounds (907 g) ground beef
- 4 8-ounce cans (907 g) tomato sauce
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 3 teaspoons garlic, minced
- 3 tablespoons chili powder less if you don’t like spicy
- ½ teaspoon cumin (powdered)
- ½ cup (67 g) ripe sliced olives
- 1½ cup (246 g) canned or frozen corn
- 2 15-ounce cans (425 g) ranch style or pinto beans, undrained
Cornmeal Topping
- ½ cup (60 g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup (117 g) cornmeal yellow or white
- ½ cup (114 g) milk
- ½ cup (115 g) sour cream
- 1 large egg, beaten
- 2 tablespoons (27 g) vegetable oil
- 2-4 ounces (56 g) shredded Colby, Jack, or Cheddar cheese
Instructions
- Meat Layer: Brown 1-2 (150 g) large onions, chopped and 2 pounds (907 g) ground beef. Drain off any fat.Add 4 (8-ounce) cans of tomato sauce, 1 teaspoon of black pepper, 1 teaspoon of cayenne pepper, 3 teaspoons of minced garlic, 3 tablespoons of chili powder, ½ teaspoon of cumin (powdered), ½ cup of sliced ripe olives, 1½ cups of canned or frozen corn, and 2 (15-ounce) cans of ranch-style or pinto beans, undrained. Pour the mixture into two greased 2-quart casseroles or one 9 x 13-inch pan and cover it.
- Bake: Bake at 325°F (165°C) for 1 to 1¼ hours. Carefully remove the hot casserole from the oven.
- Cornbread Topping: While the meat mixture bakes, Combine 1/2 cup (60 g) all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon (½ teaspoon) baking soda, 3/4 cup (117 g) cornmeal, in a small bowl.Add 1/2 cup (114 g) milk, 1/2 cup (115 g) sour cream, 1 large egg, beaten, and 2 tablespoons (27 g) vegetable oil. Stir just until combined.
- Final Bake: Immediately spread the cornbread topping recipe over the top of the meat and bean mixture, then sprinkle with 2-4 ounces (56 g) shredded Colby, Jack, or Cheddar cheese.Bake uncovered at 425˚F (220˚C) for 20 minutes. Serves 10 to 12.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ for Tamale Pie with a Cornbread Crust
What should I serve with tamale pie?
Try a green salad, guacamole, tortilla chips, or sliced avocado and tomatoes for easy sides.
Can I make this ahead of time and freeze it?
Yes. Assemble and bake the meat layer, then cool and freeze. Add the cornbread topping just before reheating and bake as directed.
Is this recipe spicy?
It has mild heat from chili powder and cayenne, but you can reduce or omit them for a milder version.
Final Thoughts
Tamale pie might not be a real tamale, but it sure hits the spot when you’re craving bold Tex-Mex flavor and easy comfort food. This cornmeal-topped version is a longtime favorite in my kitchen—and a great freezer meal, too. Serve it with tortilla chips, avocado, or one of the Tex-Mex recipes linked below.
Related Recipes from My Kitchen
Looking for more Tex-Mex flavor or ideas for what to serve with tamale pie? Try these next.
- Green Chile Chicken Enchiladas – A family favorite with creamy sauce and mild heat.
- Baked Chile Relleno Casserole with Ground Beef – No deep frying required.
- White Queso and Corn Dip – Great party starter, especially with tortilla chips.
- Thick Chicken Tortilla Soup – Cozy, hearty, and freezer-friendly.
- Texas Fiesta Bowls – Customizable Tex-Mex in a bowl—great for leftovers.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
The recipe looks great! I’m a handicapped senior, so I need to make it easier. Can I use a corn muffin mix?
Hi Donna,
Yes, you can use a corn muffin mix. The cornbread batter in the recipe is somewhat thin, so I would add an extra tablespoon of water to your corn muffin mix to keep it from being too thick on top.
Absolutely perfect! I used black beans and kidney beans. The topping was spectacular..love that it is made from scratch with cornmeal, and not a muffin mix. I have finally found a flawless tamale pie recipe!
Fantastic! Finding a recipe you love is cause for a celebration. I would love to help you eat it. ?
I made a smaller version of this last night and it passed scrutiny with flying colours. Tasty and filling and not that difficult to make. I am adding this one to a my menu. Thanks Paula.
Thanks for your kind words, Stephen. Sounds like you may be a Tex-Mex fan.
This recipe was great! I used one can Ranch beans and one can pinto. I used a little less chili powder and no cayenne or pepper since my young kids dislike spicy things. The amount of cornbread was just right! A zesty recipe that I plan to make again.
As soon as I saw this picture on the ‘Texas Fiesta Bowls’ (Which I made, & really loved, served with yellow rice and really kept me full) I had to click the link! I will be making this soon, I love any cornbread and any kind of bean. I’ve only click a few recipes of yours but I love how they are so simple and never really ask for anything extravagant that I don’t already have. Your site is awesome! Take care!
Thanks Stephanie, so glad you found some recipes you like. Great to hear from you.
I’ll have to make this recipe when it actaully gets cold here! Looks fantastic.
Paula–this looks *wonderful*. I am sure your guests appreciated it much! What a terrific dish to make for them. The cornbread layer looks really good. I *love* cornbread that is made with buttermilk…its the southern in me! 😉
Romaine,
I love how straightforward this recipe is and all of the spices you added to the chili! I’m looking forward to making this in the future. This is a wonderfully hearty Tex-Mex dish!
Christine
One question-how do you thin the yogurt?
Good question. With milk to the consistency of buttermilk.
Had something similar to this at work this past week although I am sure yours is better. Will have to try it now that I have a recipe. Looks great!
Wow…that looks SO great!
What a wonderful dish! I am going to have to try it out!
Great photography!
Yummmm! I printed this one to make when it’s cold this winter. Sounds delicious!