When you’re craving the comforting flavors of tamales but don’t have the time to wrap and steam them, this tamale pie recipe is the perfect solution. It’s a warm and flavorful casserole that layers fluffy cornbread, seasoned taco meat, enchilada sauce, and melted cheese. Every bite brings a mix of sweet, savory, and mildly spicy flavors that make this dish so satisfying. You can bake it in a dish or a cast iron pan, and it’s a great way to use simple ingredients you probably already have in your pantry.
Why this recipe works
- Easy preparation: Using basic ingredients like cornmeal, ground beef, and enchilada sauce makes this dish simple to put together while still tasting homemade.
- Balanced flavors: The cornbread’s sweetness and texture pair beautifully with the seasoned beef and zesty enchilada sauce for a cozy meal everyone enjoys.
- Flexible toppings: You can make it your own by adding guacamole, sour cream, salsa, or chopped cilantro for extra flavor and freshness.
- Crowd-friendly meal: Perfect for feeding a family or a small group, it serves several people and keeps well for leftovers.
- Comforting texture: The soft cornbread base soaks up the sauce and cheese, creating a rich and comforting bite every time.
Serving suggestions
- Family dinner: Serve slices of tamale pie with a side of refried beans or Mexican rice for a filling and well-rounded meal.
- Casual gathering: Bring it to potlucks or parties since it’s easy to transport and stays warm for a long time.
- Fresh touch: Add a spoonful of pico de gallo, diced avocado, or chopped green onions on top before serving for extra freshness.
- Spicy variation: Sprinkle extra chili flakes or drizzle hot sauce for a little kick if you like more heat in your dish.
- Next-day lunch: Enjoy leftovers the next day with a small salad on the side, as the flavors become even richer after resting overnight.
Tamale pie recipe
This easy tamale pie recipe layers cornbread, taco-seasoned beef, enchilada sauce, and cheese for a delicious, comforting meal.
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Ingredients
Units
Scale
Cornbread-
- 1/2 cup cornmeal
- 2/3 cup flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3–4 teaspoons olive oil
- 1/2 cup milk
- 1 egg
- 1 (4.5 ounces) can dice green chiles
- 1 can of creamed corn
Taco Meat-
- 1lb ground beef
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Other-
- 1 1/4 cup red enchilada sauce
- 2 cups shredded Monterey jack cheese
Instructions
- Preheat the oven to 400 degrees F. In a large bowl whisk together cornmeal, flour, sugar, baking powder, and salt. Add in the oil until soft crumbles are formed.
- Whisk in the milk and egg. Fold in the green chiles and creamed corn gently until well combined. Pour into a greased 9×13 inch baking dish. Bake until a toothpick comes out clean, about 20-25 minutes).
- While the cornbread is baking, combine ground beef with cumin, chili powder, ¼ teaspoon salt, and pepper. Add to a large skillet and cook over medium heat while breaking up into chunks with a spatula until fully cooked about 10 minutes. Drain any excess grease.
- Once the cornbread has finished baking, remove it from the oven. Reduce the oven temperature to 350 degrees F. Poke holes in the cornbread with a fork and pour the enchilada sauce over it. Top with ground beef and shredded cheese.
- Cover the baking dish with aluminum foil. Place into the oven and bake for 20 minutes. Remove the foil and bake until the cheese begins to brown, about 5-10 minutes.
- Remove from the oven and let it cool for 10-15 minutes before serving.
Nutrition
- Serving Size:
- Calories: 436
- Sugar: 8.9 g
- Sodium: 819.1 mg
- Fat: 19.9 g
- Carbohydrates: 32.7 g
- Protein: 32 g
- Cholesterol: 116 mg