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This easy tamale pie recipe is a delicious dinner that’s ready for the oven in about 15 minutes. The zesty ground beef filling is topped with a cheesy Jiffy cornbread crust for a classic casserole that’s old-school, American comfort food!
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If you’re looking for more ground beef casserole recipes, be sure to try this Bisquick cheeseburger pie, this Jiffy cornbread taco bake, a bacon cheeseburger casserole with rice, and this Sloppy Joe cornbread casserole, too!
If you’re a child of the 70’s or 80’s, then you likely grew up feasting on tamale pie. It’s one of those great meals that appeals to just about everyone at the table, so it has stood the test of time.
Why You’ll Love this Recipe
- Easy. My mom baked a similar version of the ground beef casserole with a homemade cornmeal crust, but today we’re making it even easier by cooking everything in a cast iron skillet and finishing it off with Jiffy cornbread! There’s so much zesty, cheesy, sweet, and savory flavor in every bite.
- Affordable. Thanks to ground beef and a handful of other relatively inexpensive ingredients, you’ve got a hearty and satisfying meal to feed your family without breaking the bank. Leftovers are great, too!
- Fewer Dishes. Since the ground beef cooks in the same skillet that you use to bake the casserole, there’s less to clean up at the end of the meal.
What is Tamale Pie?
This recipe is an American twist on the traditional Mesoamerican and South American dish, tamales, which are made with masa or dough, and then steamed in a corn husk or banana leaf.
A tamale pie recipe combines some of the same ingredients used in tamales (namely, the ground beef, cheese, and chilies) in a casserole, and then finishes the dish with a cornmeal or cornbread crust as a substitute for the masa.
Origin
Tamale pie was first invented in the United States (likely originating in Texas) sometime in the early 1900s. By the mid-1910s, the dish was included in the curriculums of many high school home economics classes across the country.
Old school tamale pie was actually prepared with a masa crust; however, I find that those versions just don’t taste as good as a pie that’s topped with a sweet, cheesy, and buttery cornbread topping. Whether you call it “Texas Tamale Pie” or “California Tamale Pie,” one thing is clear: this Americanized version of the traditional dish is a great way to enjoy the taste and texture of classic tamales, without the time and hassle.
Ingredients for Old School Tamale Pie
This is just a quick overview of the ingredients that you’ll need for our favorite recipe for tamale pie. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Ground beef: the base of the casserole. Sub with ground turkey, ground chicken, ground pork, or a ground sausage if you prefer.
- Onion: for a bit of savory flavor. Use frozen pre-diced onion for a shortcut, which means that you won’t even have to pull out a cutting board for this recipe!
- Enchilada sauce: the binder that brings the casserole filling together. Choose a mild enchilada sauce for a less spicy dish.
- Diced tomatoes with green chilies (such as Rotel brand): these have some “kick” to them, so feel free to sub with a can of petite-diced tomatoes if you prefer a more mild option.
- Chili powder: for smoky, bold, Tex-Mex flavor.
- Kosher salt: to enhance the other flavors in the dish.
- Cheddar cheese: I just use a package of pre-shredded cheese for convenience, but you can also use a block of cheddar that you grate by hand. Feel free to sub with other varieties of cheese, such as Pepper Jack, Monterey Jack, Colby, or a Mexican blend of cheeses.
- Jiffy corn muffin mix, milk, and egg: combine with extra cheese to make the cornbread crust on top of the casserole.
How to Make Tamale Pie
You will prepare the filling and bake the tamale pie casserole recipe in one skillet, keeping the process as smooth as possible (without too many dishes to wash at the end). I’ve included the detailed instructions in the recipe card below, but here’s the quick version:
- Cook the seasoned ground beef filling in a cast iron skillet.
- Sprinkle cheese over top.
- Stir together the Jiffy cornbread topping, and pour over the casserole.
- Bake until the cornbread crust is set, about 22-24 minutes.
Serving Suggestions
Here are a few Mexican-inspired sides that go well with this tamale pie with cornbread:
- A simple green salad, mixed greens with Dijon vinaigrette, or crispy iceberg lettuce with buttermilk dressing;
- Tortilla chips and salsa, pico de gallo, or guacamole;
- Corn, or corn and black bean salad;
- Ranch-style beans, refried beans, or seasoned black beans.
Preparation and Storage
- Leftovers will keep in an airtight container or tightly covered in the fridge for 3-4 days, or in the freezer for up to 3 months.
- How to Reheat: To reheat previously-baked tamale pie, warm the dish in a 325°F oven for about 20 minutes. Reheat individual portions in the microwave just until warmed through (about 1-2 minutes).
- How to Freeze: Tamale pie is best when frozen before baking. To do so, add the cornbread batter on top and place in the freezer (uncovered) for one hour to allow the topping to harden. Then, wrap well with plastic wrap and a layer of aluminum foil, and place back in the freezer for up to 3 months.
- To Bake from Frozen: When ready to enjoy, preheat the oven to 400°F and bake the pie straight from the freezer for 60 minutes. If the top starts to get too dark before it’s cooked through, lay a piece of foil loosely over the top.
Recipe Variations
- Use ground turkey, ground pork, ground chicken, or sausage in lieu of the beef.
- For a mild dish, swap out the Ro-Tel and use a 14.5-ounce can of regular petite diced tomatoes. Look for mild enchilada sauce as well.
- Jazz up the filling in Grandma’s tamale pie recipe with even more additions, such as sliced black olives, chopped bell pepper (add it to the skillet with the onion and meat), a can of chopped green chiles, or canned, drained pinto beans or black beans. You can also include extra seasoning, such as smoky cumin, paprika, taco seasoning, or a bit of garlic.
- Sharp cheddar cheese is delicious, but other great options include Pepper Jack or a Mexican cheese blend.
Tips for the Best Tamale Pie Recipe
- If you don’t have a cast iron skillet (or other oven-proof skillet), or if you plan to prepare the pie in advance for freezing, you can assemble the pie in an 8-inch or 9-inch square baking dish, or in a deep-dish pie plate.
- This recipe is not gluten-free, since the cornbread mix is not gluten-free. If you can find a gluten-free mix and a gluten-free enchilada sauce, the rest of the ingredients are naturally gluten-free.
- Garnish individual servings of this easy tamale pie with chopped fresh cilantro, lime wedges, dollops of sour cream, or a spoonful of pico de gallo for even more bright flavor.
More Ground Beef Casserole Recipes to Try
Crescent Roll Taco Bake
30 minutes mins
Frito Pie
35 minutes mins
Easy Beef Enchilada Casserole
55 minutes mins
Tamale Pie
Ingredients
- 1 lb. ground beef
- 1 cup diced onion
- ½ cup enchilada sauce
- 1 (10 oz) can diced tomatoes and green chilies, drained (such as Ro-Tel brand)
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 ½ cups grated cheddar cheese, divided
- 1 (8.5 oz) box corn muffin mix (I use Jiffy brand)
- ½ cup milk
- 1 large egg
Instructions
- Preheat oven to 400°F. In a 10-inch oven-proof skillet, cook beef and onion over medium-high heat until no longer pink, about 5-7 minutes. Drain off excess grease. Stir in enchilada sauce, diced tomatoes and green chilies, chili powder, and salt. Remove from heat.
- Sprinkle with half of the cheese.
- In a separate bowl, stir together the corn muffin mix, milk, egg, and remaining cheese. Pour over the beef filling in the skillet. Use a spatula to spread the topping in an even layer, covering and sealing in the meat mixture so that it doesn't bubble through the top.
- Bake for 22-24 minutes, or until cornbread is golden brown and a toothpick inserted in the top of the crust comes out clean.
Notes
- If you don’t have a cast iron skillet (or other oven-proof skillet), or if you plan to prepare the pie in advance for freezing, you can assemble the pie in an 8-inch or 9-inch square baking dish, or in a deep-dish pie plate.
- This recipe is not gluten-free since the cornbread mix is not gluten-free. If you can find a gluten-free mix and a gluten-free enchilada sauce, the rest of the ingredients are naturally gluten-free.
- Garnish individual servings of this easy tamale pie with chopped fresh cilantro, lime wedges, dollops of sour cream, or a spoonful of pico de gallo for even more bright flavor.
Nutrition
This recipe was originally published in June, 2020. It was updated in April, 2024.
I like this simple recipe but it did not specify between dry enchilada sauce packet or the liquid in a can, can you kindly reply to me so I know for the future…
Hi, Daryn! You need the can of liquid enchilada sauce, not a packet of enchilada seasoning mix. Hope that helps!
very easy to put together and tasty….thanks for the quick meal ideas!
That’s wonderful, Sherri! Thanks so much for letting me know that you enjoyed it. 🙂
Delicious Tamale Pie!
I used gr turkey, put in 3/4 c. enchilada sauce. I also added 1/2 t. paprika, small can sliced black olives (drained). I recommend getting chunk
Sharp Cheddar and grating it fresh at home, really tasty! Recipe’s a keeper!
Thank you for the feedback, Judy! We’re so glad you enjoyed it.