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Tamale Pie
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Easy Tamale Pie Recipe

A fun and easy family friendly Tamale Pie loaded with seasoned ground beef, onions, and tomatoes all topped with cheesy cornbread
Course main meal beef
Cuisine American
Keyword cornbread tamale pie, easy tamale pie, how to make tamale pie, old school tamale pie
Prep Time 20 minutes
Cook Time 55 minutes
Servings 8 servings
Calories 412kcal
Author Beth Pierce

Ingredients

Filling

  • 1 ½ lbs. lean ground beef
  • 1 medium onion chopped
  • 1 red pepper finely diced
  • 1 jalapeno minced
  • 2 cloves garlic minced
  • 1 14.5 ounce can fire roasted tomatoes
  • 1 15 ounce can corn drained (reserve ½ cup for topping)
  • 2 tablespoons tomato paste
  • 1 ½ tablespoons chili powder
  • 2 teaspoons ground cumin

Topping

  • 3/4 cup cornmeal
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • ½ cup sour cream
  • 3/4 cup milk
  • 2 eggs beaten
  • 2 tablespoons vegetable oil
  • 1 1/2 cups shredded cheddar cheese reserve 1/2 cup for sprinkling on top
  • 1 jalapeno sliced in rings
  • 2 tablespoons chopped fresh cilantro
  •  

Instructions

  • Preheat oven to 400 degrees.  Lightly grease or spray with nonstick cooking spray an 11x7 inch casserole dish.
  • Browning the ground beef in a large skillet over medium heat. After 3-4 minutes add the onions bell peppers and jalapeno. Continue cooking until the beef is browned and the onions and bell peppers are soft.
  • Reduce the heat to low and add the garlic. Cook for 1 minute stirring continuously. Remove any excess grease from the skillet.  Add the fire roasted tomatoes, corn, tomato paste, chili powder, and cumin. Simmer for 10 minutes.
  • In a large bowl whisk together the cornmeal, flour, baking powder, and salt. Then mix in the sour cream, milk, beaten eggs, oil, cheese, and reserved corn. Stir just until combined.
  • Spoon the beef mixture into the casserole dish spreading evenly. Top with the cornbread mixture using a spatula to even the top. Sprinkle with reserved cheese and jalapeno rings. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs. Garnish with cilantro.  Cool for 10 minutes before slicing.

Notes

  • You can substitute diced or crushed tomatoes if you can not find the fire roasted tomatoes.
  • If you have a sensitivity to spicy foods omit the jalapenos. Please see section below on picking the best mild jalapenos.
  • Pro Tip – don’t risk dropping the ground beef in the sink to drain the fat. Simply tilt the pan and use a paper towel to absorb the grease.
  • If the pie browns too much before the topping is completely set top with a piece of aluminum foil loosely placed over the top.
  • Let it cool for about 10 minutes before digging in. I find it best to cut through with a sharp knife and use a sturdy spatula to plate it.
  • Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at reduced power.
  • Freeze in a sturdy freezer container for up to 2 months. Defrost in the refrigerator overnight. 

Nutrition

Calories: 412kcal | Carbohydrates: 27g | Protein: 29g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 372mg | Potassium: 581mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1422IU | Vitamin C: 26mg | Calcium: 255mg | Iron: 4mg