Tamale Pie is a classic that is getting a delicious update in this great recipe. You will love this from scratch comfort food!
Sometimes when I think of old school comfort food recipes like this one I am . . . less than excited. So often those recipes lack flavor for the sake of being quick and easy to make. It has basically become my mission in life to show you that you do not have to sacrifice flavor to make an easy dinner.
This Tamale Pie is a great example of that. While I wouldn’t necessarily label this recipe quick, it is definitely easy. The ground beef base has rich with seasonings, jalapeños, and chiles. That topping is balanced with a cornbread topping made easily from scratch. A beginner cook could absolutely tackle this dish and be delighted with the flavorful result.
How to Make Tamale Pie
Here is a brief overview of how this easy tamale pie recipe comes together. For the full recipe including all measurements, see the recipe card at the bottom of the post.
- Cook the ground beef. Once it has been broken up and begins to brown, add the onion, jalapeño, and garlic to the skillet. Cook until the onion is translucent and the beef is cooked through.
- Finish the beef mixture. Stir the tomatoes, green chiles, chili powder, cumin, kosher salt, and black pepper into the beef mixture. Remove from the heat and stir in the frozen corn and cheese.
- Start the cornbread batter. Whisk together the vinegar and milk and let sit for five minutes. While that is sitting, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
- Finish the cornbread batter. In another bowl whisk together the milk mixture, eggs, and oil. Gently fold the wet ingredients into the dry ingredients until just combined.
- Put the tamale pie together. Spread the beef mixture into the bottom of the prepared baking dish. Top with the cornbread mixture.
- Bake the casserole. Bake for 30 to 35 minutes or until the cornbread is golden brown at the edges. Let rest for 10 minutes before serving.
Cornbread Topping
The topping for this perfect casserole is based off my homemade cornbread recipe. And just like in that recipe, here we are using a combination of milk and vinegar to replace buttermilk to make the cornbread topping in this tamale casserole. This makes it a recipe you can make all the time without having to keep buttermilk on hand. In order for the milk and vinegar mixture to work, be sure to let it sit for the full five minutes.
How to Serve
This tamale casserole can be served as is, or topped with your favorite toppings! Sour cream, diced tomatoes, lettuce, cilantro, and jalapeños are all delicious.
Tips and Variations
- Use ground turkey. If your family prefers ground turkey to ground beef, you can totally swap them in this recipe without making any other changes.
- Don’t overmix the cornbread. To ensure your cornbread remains moist and tender, avoid over-mixing the batter. Mix just until combined to prevent it from becoming dense and tough.
- Grate the cheese from a block. I highly recommend getting a block of cheese and grating it yourself when a recipe calls for shredded cheese. It will melt and taste so much better than the pre-shredded stuff which is covered in preservatives to prevent it from clumping together in the bag.
- Don’t thaw the corn. You want to add the corn into the beef mixture while it is frozen. It is already cooked and I’ve accounted for the extra moisture in the recipe.
Making Ahead and Freezing
If you’re looking to save time and make meal prep easier, you can prepare part of this recipe ahead of time. Prepare the beef and vegetable mixture and put it in your casserole dish. Cover with plastic wrap or foil and refrigerate for up to one day in advance. When you are ready to bake, follow the directions for making the cornbread batter and pour it over the beef mixture. Bake according to the recipe card.
If you need to make the beef mixture further in advance, you can freeze it. Simply transfer the cooked beef and vegetable mixture to an airtight container, freeze, and then thaw in the refrigerator overnight before proceeding with the cornbread topping and baking.
Storing Leftovers
Store any leftover tamale pie in an airtight container or tightly covered in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or oven until heated through.
Other Great Dinner Recipes
If you try this recipe for tamale pie or any of my other recipes, let me know what you think by leaving a comment below!
Tamale Pie
Ingredients
Beef Filling
- 1 1/2 pounds ground beef (680.4 grams)
- 1 small yellow onion diced
- 1 jalapeno pepper diced small
- 4 garlic cloves minced
- 14.5 ounces diced tomatoes undrained (411 grams)
- 4 ounces green chilies undrained (113 grams)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons kosher salt (if using table salt, cut this in half)
- 1/4 teaspoon black pepper
- 1 cup frozen corn (129 grams)
- 1 cup cheddar cheese shredded (113 grams)
- 1 cup Monterey Jack cheese shredded (113 grams)
Cornbread Topping
- 1 cup milk (236.6 ml)
- 1 tablespoon vinegar read more about this ingredient here
- 1 cup all purpose flour (120 grams)
- 3/4 cup cornmeal (103.5 grams)
- 2 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 egg
- 1/4 cup vegetable oil (59.1 ml)
Instructions
Beef Filling
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray.
- In a dutch oven over medium heat, add the ground beef. Once it has been broken up and begins to brown, add the onion, jalapeño, and garlic. Cook until the onion is translucent and the beef is cooked through, about 5 to 7 minutes. Drain off any excess grease.1 1/2 pounds ground beef, 1 small yellow onion, 1 jalapeno pepper, 4 garlic cloves
- Stir the tomatoes, green chiles, chili powder, cumin, kosher salt, and black pepper into the beef mixture. Remove from the heat. Stir in the corn and cheese, and set aside.14.5 ounces diced tomatoes, 4 ounces green chilies, 1 tablespoon chili powder, 2 teaspoons cumin, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, 1 cup frozen corn, 1 cup cheddar cheese, 1 cup Monterey Jack cheese
Cornbread Topping
- Whisk together the milk and the vinegar. Let sit for 5 minutes.1 cup milk, 1 tablespoon vinegar
- In a large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.1 cup all purpose flour, 3/4 cup cornmeal, 2 tablespoons sugar, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon table salt
- In another bowl whisk together the milk mixture, eggs, and oil.1 egg, 1/4 cup vegetable oil
- Gently fold the wet ingredients into the dry ingredients until just combined.
Putting Together the Tamale Pie
- Spread the beef mixture into the bottom of the prepared baking dish. Top with the cornbread mixture.
- Bake for 30 to 35 minutes or until the cornbread is golden brown at the edges. Let rest for 10 minutes before serving with sour cream, fresh tomatoes, jalapeños, and cilantro.
JOHNNY NAVARRO says
WHY USE VINEGAR IN MILK ???? WOULDN’T IT CURDLE THE MILK ????
That’s kind of the point. Vinegar and milk combined make a great buttermilk replacement.
Jacy says
Are you using self rising cornmeal? And if you aren’t and I do should I still add the baking powder and soda?
This was not made with self-rising cornmeal. You could try this recipe with replacing the cornmeal, baking powder, and baking soda with self-rising cornmeal, but keep in mind that I don’t know the ratios in that particular ingredient and this recipe hasn’t been tested with that swap.
Debra says
I know this is a no-no……but….can I use boxed cornbread mix, like Jiffy?
Not a no-no at all, Debra! I like to offer recipes as much from scratch as I can. But I’m all for people doing what works best for them in their own kitchens! And though I haven’t tested this recipe with Jiffy, I can’t think of a reason why it wouldn’t work great.