Name: Tex-Mex Tamale Pie with Ground Beef and Cornbread Crust
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 1-2 large onions, chopped; 2 pounds ground beef; 4 8-ounce cans 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 ripe sliced olives; 1½ cup canned or frozen corn; 2 15-ounce cans ranch style or pinto beans, undrained; 1/2 cup all-purpose flour; 1 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 cup cornmeal (yellow or white ); 1/2 cup milk; 1/2 cup sour cream; 1 large egg, beaten; 2 tablespoons vegetable oil; 2-4 ounces shredded Colby, Jack, or Cheddar cheese

JUMP TO RECIPE CARD JUMP TO STEP-BY-STEP VIDEO

Sneak Peek: This Tex-Mex tamale pie features ground beef, beans, and corn baked under a cheesy homemade cornmeal crust in about 2 hours 15 minutes — hearty comfort food that’s freezer-friendly and great for dinner or make-ahead meals.

individual serving of tamale pie on a plate

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I’ve been making this Tex-Mex tamale pie for decades, and it always disappears fast. It’s a cozy, bold-flavored casserole (but you can always adjust the chili powder and cayenne to taste) that’s perfect for family dinners, game days, or freezer-ready meals. Switch up the protein — ground turkey, spicy sausage, or a vegetarian version all work beautifully — and serve it with a simple salad, guacamole, or tortilla chips for a complete comfort-food meal.

Readers Say…
“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 & 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

⬇️ Jump to the recipe below for exact amounts and detailed instructions.

raw ground beef and onions in a skillet on the stove. — 1) Brown onion and beef

Tomato sauce, beans, corn, olives, and seasonings added to cooked meat. — 1) Brown onion and beef

How to Assemble the Cornmeal Layer

Combine the dry ingredients and wet ingredients in separate bowls. — 5) Combining wet ingredients

Combine the wet and dry ingredients — 5) Combining wet ingredients

serving of tamale pie with avocados, tomatoes, and cilantro. — Bake

Tex-Mex Tamale Pie with Ground Beef and Cornbread Crust

By Paula Rhodes

This bold and hearty Tex-Mex casserole layers chili-style ground beef, beans, and corn under a homemade cornbread crust topped with melted cheese. Bake in two stages: first for the meat to bubble, then again with the cheesy topping until golden.

5 from 9 votes

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Video

Prep time: 15

Cook time: 2

Total time: 2 15

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 excess 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.

Notes

Make ahead and freeze: Assemble and bake the meat layer, then cool and freeze. Add the cornbread topping just before reheating and bake as directed.

Nutrition

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Your rating helps others find this recipe and keeps traditional favorites like this one easy to find.

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. Serve it with tortilla chips, chopped avocados or fresh homemade guacamole, and fresh tomatoes, or one of the Tex-Mex recipes linked below.

— Paula, Home Economist
Homemade Food Worth Sharing

Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!

Related Recipes from My Kitchen

Looking for more Tex-Mex flavor or ideas for what to serve with tamale pie? Try these next.

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18 Comments

The recipe looks great! I’m a handicapped senior, so I need to make it easier. Can I use a corn muffin mix?

Paula says:

at

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.

Reply

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!

Paula says:

at

Fantastic! Finding a recipe you love is cause for a celebration. I would love to help you eat it. ?

Reply

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.

Paula says:

at

Thanks for your kind words, Stephen. Sounds like you may be a Tex-Mex fan.

Reply

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?

Romaine says:

at

Good question. With milk to the consistency of buttermilk.

Reply

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!

Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.