Easy Old-School Tamale Pie

This perennial family favorite starts on the stovetop with a rich, savory filling of ground beef, cheese, beans, onions, corn, and tomatoes, and finishes in the oven, topped with a buttery, baked polenta-style crust.

Course Main Course

Cuisine American, Tex-Mex

Diet Gluten Free

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 492kcal

Author Renee

Equipment

1 Enameled Cast Iron Skillet

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

US Customary - Metric

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

Tamale pie filling can be made ahead and refrigerated or frozen for later use.

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.

We make this in our 12-inch cast-iron casserole dish, because it goes so easily from stovetop to oven to table.

Nutrition