When you need something hearty, comforting, and low-effort, tamale pie delivers. It's a simple Tex-Mex casserole with big flavor, a cheesy cornmeal crust, and a filling that can handle whatever you've got in the pantry. Budget-friendly, freezer-friendly, and always a hit.
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Why You'll Love this Tamale Pie
Just so we're clear-tamale pie isn't really a tamale, and it's definitely not a pie. But it is a cozy, throw-it-together kind of dish packed with Tex-Mex flavor and nostalgia (not necessarily in that order). Riffs on this recipe started popping up in American cookbooks and home ec classrooms back in the early 1900s, and it's been a dinnertime staple ever since.
Old-school tamale pie has stood the test of time for a reason: it's easy, affordable, and just plain comforting. It was one of our go-to meals when my kids were little and money was tight-simple to make, easy to stretch, and always a hit. These days, even with grown kids and fuller schedules, we still come back to it. It's satisfying, makes great leftovers, and brings that cozy, home-cooked feeling every time.
Ingredients You'll Need
There are two distinct parts to this recipe: the filling and the topping.
Filling
When I was a young mom, one of the great appeals of this recipe (outside the fact that all my kids would eat it!) was that it is made primarily with kitchen staples, and the ingredient list is so flexible!
- Ground Beef: Or any ground meat with at least 7% fat content.
- Onion: Yellow, red, or sweet all work.
- Corn: Frozen, canned, or fresh corn kernels will all work just fine. (We always use frozen.)
- Black beans: Use 2 cups of home cooked or canned beans. Our preference is black beans, but small red beans and navy beans both work well, too. (If you decide to use something other than black beans, to stick with smaller bean varieties, and use some common sense: lima beans probably aren't the optimal choice.) Be sure to rinse and drain canned beans before using them. If you don't like beans, you can leave them out altogether.
- Tomato sauce: Use any home-canned or store-bought tomato sauce. (We like to use tomato sauce with roasted garlic.)
- Diced tomatoes: Use any home-canned or store-bought tomato sauce. (We like to use petite diced tomatoes with onions and roasted garlic.)
- Cheese: Our preferred cheese for this tamale pie casserole is Tillamook medium cheddar; however, you can use any cheddar or jack cheese that makes you happy. (Pepper-jack is a great option!)
- Chili powder: You can use regular chili powder, or whatever chili powder makes you happy. As written, this recipe is very mild; however, you can spice it up as much as you like. (Our preferred chili powder mix is 3-parts Mild Red New Mexican Chile Powder and 1-part Chipotle (Morita) Chile Powder.)
- Maple syrup: Honey or agave syrup will work. You can even use brown sugar if you want.
Topping
- Medium Ground Cornmeal: Use medium grind; the same grind you might use to make polenta. Do not use fine-ground corn. (Note that polenta is a dish, not an ingredient. Honestly, I find the whole cornmeal-polenta discussion a bit confusing, and it seems I'm not alone. Check this article about the Difference between Polenta vs. Cornmeal for more.)
- Cold water: It is important to start with cold water.
- Melted butter: We usually use salted butter, but unsalted butter, or even ghee will work.
- Cheese: As noted above, our preferred cheese for this recipe is Tillamook medium cheddar; however, you can use any cheddar or jack cheese that makes you happy. (Pepper-jack is a great option!)
- Maple syrup: Honey or agave syrup will work. You can even use brown sugar if you want.
How to Make Tamale Pie (Step-by-Step)
Make the Beef Filling
Heat a large, heavy, oven-safe skillet over medium-high for 2-3 minutes. Add the corn and chopped onion, and cook, stirring occasionally, for 5 minutes; until the onion is just beginning to turn translucent and some of the corn kernels are beginning to show a little color.
Add the ground meat, breaking it up into the corn and onion mixture.
Cook until the ground meat is thoroughly browned, and then add the beans and garlic to the mixture and cook for 2 minutes more.
Reduce the temperature to LOW, and add the diced tomatoes, tomato sauce, chopped olives, and chili powder.
Stir thoroughly, and simmer for 20 minutes, stirring frequently. Remove from heat.
Note: Tamale pie filling can be made ahead up to this point and refrigerated or frozen for later use. To use, simply reheat in skillet and proceed to the next step.
Add 2 cups of grated cheese (about 2 ounces) to the mixture.
Stir filling mixture to incorporate cheese and season to taste.
Prepare the Cornmeal Topping
While the filling is simmering, make the topping.
Pour the cold water, salt, and yellow cornmeal into a medium saucepan. Set the heat to medium-low, and cook, whisking almost constantly, until the mixture has thickened to the consistency of Cream of Wheat or grits.
Once thickened, remove the cornmeal mixture from the heat. Using a wooden spoon, stir in 1 cup of grated cheese, and two tablespoons each maple syrup and melted butter, until they are thoroughly combined.
NOTE: It's important that the filling be very warm (if not hot) when you put the topping on and then bake it. Do not use cold filling! If you make the filling ahead of time, or it has gotten very cool while you prepared the topping, reheat it before proceeding.
Carefully spread the cornmeal mixture mixture over the warm tamale pie filling. In a 12-inch skillet, the cornmeal layer will be about a half-inch thick.
We usually leave a small trench around the edge of the tamale pie, to allow space for the juices from the filling to bubble up.
Assemble & Bake
Preheat oven to 375°F [190°C], and place the prepared tamale pie in the oven.
Bake for 40-45 minutes. The filling will bubble up through the topping: this is normal.
If you would like your tamale pie to be golden brown on the top, after it is done baking, place it under a hot broiler for about 4 minutes. (Keep an eye on it: a broiler can take a dish from warm and caramelized to black and smoldering in just a few minutes.)
Remember, the topping is basically polenta, not cornbread. It will not rise, and when you take it out of the oven, you may even think it is too loose. If possible, allow the tamale casserole to rest and cool for 20-30 minutes before eating. The polenta will thicken measurably as it cools.
Tamale pie is a delicious, satisfying family favorite, but it's not going to win any beauty contests. Zhuzh it up a bit with some chopped cilantro, cotija cheese, and a little lime zest.
Substitutions & Variations
- Topping Swap: Not a fan of cornmeal? Use your favorite cornbread mix or recipe instead. Half a batch of Skillet Cornbread or a full box of Jiffy (prepared as directed) both work great.
- Meat Alternatives: Substitute ground turkey, chicken, or even a plant-based ground meat for the beef.
- Add Heat: Toss in some chopped green chilies or a dash of hot sauce for extra kick.
- Mix It Up: Try black beans instead of pintos, or add bell peppers for more veggies.
Storage & Reheating
Refrigerator: Cover the tamale pie in its baking dish and refrigerate. Baked tamale pie can be refrigerated in an airtight container for up to 5 days.
Freezer: If you need to keep it longer, divide into portions and seal tightly in a freezer bag. Tamale pie will keep in the freezer for up to 3 months.
Reheating: To reheat, place refrigerated leftover tamale pie in a 325°F (163°C) oven until heated through; about 20 minutes. Individual portions can also be microwaved. Frozen leftovers should be defrosted before reheating.
What to Serve with Tamale Pie
Tamale pie is a full meal on its own, but if you want to round things out, here are a few easy sides and toppings that go great with it:
- A simple green salad or slaw
- Sliced avocado or guacamole
- Roast or charred veggies
- Pickled jalapeños or red onions
More Cozy Casseroles
Easy Old-School Tamale Pie
Equipment
Ingredients
Tamale Pie Base
- 1 tablespoon olive oil
- 1 large sweet onion chopped
- 1½ cups corn kernels canned, fresh, or frozen
- 1 pound ground beef or ground turkey
- 15 ounces black beans rinsed and drained
- 2 cloves garlic minced
- 15 ounces diced tomatoes
- 8 ounces tomato sauce
- 2¼ ounces olives finely chopped
- 2 tablespoons maple syrup to taste
- 2 teaspoons chili powder
- 2 cups grated cheddar cheese 4 ounces
- salt and pepper to taste
Topping
- ¾ cup medium-ground cornmeal or fine-ground
- 2 cups cold water
- ½ teaspoon salt
- 1 cup grated cheddar cheese 2 ounces
- 2 tablespoons maple syrup or honey
- 2 tablespoons butter melted
Instructions
- Preheat oven to 375°F (190°C).
- Cook onion and corn in a large oven-safe skillet over medium-high heat for 5 minutes.Add ground beef and brown thoroughly. Stir in garlic and beans; cook 2 minutes.Add tomatoes, sauce, olives, chili powder. Reduce heat and simmer 20 minutes, stirring often.Stir in 2 cups cheese. Season to taste and remove from heat.
- In a saucepan, whisk cornmeal, water, and salt overmedium-low heat until thickened.
- Remove from heat and stir in remaining cheese, maple syrup, and butter.
- Spread topping evenly over warm filling, leaving a slight trench around the edge.
- Bake uncovered for 40-45 minutes, until filling bubbles up.Optional: Broil 3-4 minutes to brown the top.
- Rest 20-30 minutes before serving to allow topping toset.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Recipe Updated August 7, 2021 (Originally published August 23, 2013)
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