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!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.