A perennial family favorite, this classic Tex-Mex casserole is made up of buttery baked polenta over a rich, savory ground beef filling. Finished with just a hint of sweetness, this easy, budget-friendly recipe makes a hearty, delicious meal that will satisfy your whole crew.
Jump to:
Why You Will Love this Recipe
Old-school tamale pie is a comfort-food staple for good reason: it's easy to make and easy on the budget, and nearly everyone loves it!
It all starts on the stovetop with a rich, savory filling of ground beef, cheese, beans, onions, corn, and tomatoes, and then bakes in the oven, topped with a cheesy, buttery, polenta-style crust.
This was one of the go-to meals that sustained my family when my kids were young and our budget was tight. Now that the kids are grown and out on their own, we still make it often because it's comforting and satisfying, and it makes delicious leftovers!
What Goes Into this Recipe
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: You can sub in any ground meat or meat substitute, as long as it has at least 7% fat content. We've made this successfully with ground turkey, and a variety of vegetarian meat substitutes.
- Onion: We like to use sweet onions, but you can use whatever you have.
- 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
- Fine Ground Cornmeal: The size of the grind determines how fast the cornmeal will absorb water. (i.e., finer grind results in less cooking time.) We really recommend using fine grind only: medium and course grind cornmeal will make your tamale pie topping too gritty.
- 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
Filling Prep (Stovetop)
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.
Cornmeal Topping Prep (Stovetop)
The topping for this casserole is essentially a cheesy polenta, made with fine grind cornmeal instead of the traditional medium or course grind.
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.
Bake the Casserole (Oven)
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 is not a particularly pretty dish. Zhuzh it up a bit with some chopped cilantro, cotija cheese, and a little lime zest.
Substitutions
Alternative Topping: Use any cornbread mix or recipe you want. The texture and flavor will be different than the cornmeal topping, but it is equally tasty.
FYI: Half a batch of our Skillet Cornbread or a whole box of Jiffy Cornbread Mix (prepared as directed) works great for this.
Equipment
We make this in our 12-inch cast-iron casserole dish, because it goes so easily from stovetop to oven to table. (This pan and our cast iron Dutch oven are, by far, the most used in our kitchen!)
Storage
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.
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.
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.
FAQ
This long-standing family favorite is neither a tamale nor a pie, but rather the result of the Americanization of Mexican cuisine in the early 1900’s. It's exact origins remain unknown, but it is said to have originated in Texas, where it gained popularity in both cookbooks and high school home economics classes.
Related Recipes
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 1 can, rinsed and drained
- 2 cloves garlic minced
- 15 ounces diced tomatoes 1 can
- 8 ounces tomato sauce
- 2¼ ounces olives finely chopped
- 2 tablespoons maple syrup or honey
- 2 teaspoons chili powder
- 2 cups grated cheddar cheese 4 ounces
- salt and pepper to taste
Topping
- ¾ cup fine yellow cornmeal
- 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
Tamale Pie 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 5-7 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; then simmer for 20 minutes, stirring frequently. Remove from heat. Note: This 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 (2 ounces) to the mixture. Stir filling mixture to incorporate cheese.
- Season to taste.
Make 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.
- Carefully spread the cornmeal mixture over the hot tamale pie filling. In a 12-inch skillet, the cornmeal layer will be about a half-inch thick.
Bake the Tamale Pie
- Preheat oven to 375°F [190°C].
- Place the prepared tamale pie in the oven and bake for 40-45 minutes. If you would like your tamale pie to be golden brown on the top, place it under the 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.)
- When you take it out of the oven, the top may be very loose. Don't worry! Allow the baked tamale pie to rest and cool for 20-30 minutes before eating. The polenta will thicken measurably as it cools.
- Garnish with chopped cilantro, cotija cheese, and a little lime zest.
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.
Want More Free Recipes?
Subscribe to our newsletter to get family-friendly recipes and cozy living ideas in your inbox each week!
Find us on Instagram, Pinterest, and Facebook, too.
Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.
Recipe Updated August 7, 2021 (Originally published August 23, 2013)
Leave a Reply