Easy Tamale Pie Recipe
User Reviews
4.9
63 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr 5 mins
-
Servings
6 servings
-
Calories
523 kcal
-
Course
Main Course
Easy Tamale Pie Recipe
Report
Easy Tamale Pie Recipe with Cornmeal Crust is cheesy, beefy, tamale tasty - and it is easy too. Made with simple ingredients and tamale spices, a is a family favorite one skillet, gluten-free dinner recipe. Note: This post has been updated with tips & troubleshooting on the cornbread topping.
Share:
Ingredients
- 1 - 1 ½ pounds ground beef lean, or use ground chicken or turkey
- 1 cup onion diced
- 15 ounce canned diced tomatoes drained, or use fire roasted tomatoes
- 1 cup corn frozen or canned, drained
- 15 ounce canned black beans drained, rinsed
- 4 ounce chopped green chiles drained
- 4 ounce black olives sliced, drained
- 1 tablespoon chile powder use Jalapeno or Chipotle chile powder for more kick
- 1 -2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 - 1 ½ teaspoons kosher salt to taste
Cornbread Topping
- 1 cup yellow cornmeal or masa harina
- 1 cup whole milk other percentages may be used, but it may not set up the same
- 2 tablespoons granulated sugar optional
- 2 large eggs
- 1/2 cup corn frozen or canned, drained
- 1/2 cup shredded cheddar cheese mild, Mexican or Sharp
Add to Shopping List
Instructions
Prepare the Cornbread Topping
- In a medium bowl combine cornmeal, milk, sugar, corn, and eggs just until moistened and combined. Stir in cheese and allow to sit while the tamale pie mixture simmers. It will thicken as it sits. If it's too soupy, add 1 tablespoon of cornmeal at a time. Note: if using masa harina increase milk to 1 ¼ - 1 ½ cups
- Preheat oven to 400° F (205° C) and grease a 10x7 baking dish or a 10-12 inch cast iron pan.
Make Tamale Meat Mixture
- Heat a large skillet (10-12 inch) over medium-high heat. Cook ground beef and onion until beef is browned, breaking apart, stirring often. Drain any grease from the skillet.
- Stir in the tomatoes, corn, black beans, olives, chiles, chili powder, cumin, onion powder, garlic powder and salt. Bring to a simmer, reduce heat and simmer until thickened; about 10 minutes.
- Taste your meat mixture at this point, if necessary, add additional salt, pepper, spices and herbs (such as Mexican oregano) to taste.
- Pour mixture into prepared baking dish, or if using the same pan, remove from heat. *Make sure your mixture has simmered and reduced, without liquid, if necessary, simmer a bit longer.
- Spoon thickened cornbread topping mixture on top, spreading evenly. See notes for runny or unbaked cornbread topping.
- Bake uncovered in a preheated oven for 35-45 minutes until the top is golden brown and tamale pie is bubbly. To check if cornbread topping is done, insert toothpick and if comes out with only a few moist crumbs it's done. If still gooey, and top is browning, place a sheet of foil loolselyover the top and continuing baking for 5-10 minutes.
- Remove from the oven and allow to cool for about 10 minutes before serving. Serve with a little sour cream, avocado slices, salsa if desired.
Equipments used:
Notes
- Some readers say this is bland, so be sure to taste the meat mixture, adjusting seasonings. Use the higher amount of seasonings to your taste.
- Storage
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
- To reheat | Thaw overnight in the fridge and place in an oven-safe container, covered with foil, reheating at 300°F (150° C) for 25 minutes until warmed. May reheat from frozen, place in a 325°F (165° C) oven, covered with foil for 40-50 minutes, removing foil for the last 10 minutes or so. Or microwave until hot.
- To reheat | Thaw overnight in the fridge and place in an oven-safe container, covered with foil, reheating at 300°F (150° C) for 25 minutes until warmed. May reheat from frozen, place in a 325°F (165° C) oven, covered with foil for 40-50 minutes, removing foil for the last 10 minutes or so. Or microwave until hot.
- Make Ahead - Freezer Instructions
- This dish may also be frozen after baking, be sure to cool completely before freezing.
- Why is my cornbread topping soggy?
- It could be the cornmeal you used; all types should work; make sure it looks like a thick paste before topping the tamale pie, if necessary, allow it to sit longer.
- Masa Notes: Masa mixtures tend to thicken quickly and can seize up if they sit too long, making them tricky to spread. If that happens, don’t worry—just stir in ½ to 1 cup of additional broth, water, or milk to loosen it back up before spreading it over the filling.
- After cooling the meat mixture, transfer it to a disposable foil pan or line a skillet with plastic wrap or foil.
- Add the meat mixture and cornbread topping, then flash freeze it for one to two hours.
- Once frozen, remove it from the pan or skillet and wrap it tightly. When you're ready to bake, unwrap it and place it in a baking dish.
- Thaw it overnight in the refrigerator and bake according to the original instructions.
- This dish may also be frozen after baking, be sure to cool completely before freezing.
- It could be the cornmeal you used; all types should work; make sure it looks like a thick paste before topping the tamale pie, if necessary, allow it to sit longer.
- Allow the mixture to sit while you prepare the meat mixture, allowing it to absorb as much moisture as possible, but some masa mixtures will seize up, so you'll need to add more liquid or even 2 tablespoons of melted butter before spreading.
- Be sure to drain your meat after browning, and when simmering, be sure to simmer long enough that the mixture is thickened; if it is too soupy, this will make your cornbread topping soggy.
- Test before removing from oven - Insert a toothpick into the center of the cornbread; it should come out mostly dry, with a few moist crumbs.
- If still not done, cover lightly with foil and return to oven for 5-10 minutes at a time.
Nutrition Information
Show Details
Serving
1serving
Calories
523kcal
(26%)
Carbohydrates
54g
(18%)
Protein
40g
(80%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.4g
Cholesterol
147mg
(49%)
Sodium
1332mg
(56%)
Potassium
1114mg
(32%)
Fiber
11g
(44%)
Sugar
11g
(22%)
Vitamin A
935IU
(19%)
Vitamin C
19mg
(21%)
Calcium
218mg
(22%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 523kcal | 26% |
| Carbohydrates | 54g | 18% |
| Protein | 40g | 80% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 147mg | 49% |
| Sodium | 1332mg | 56% |
| Potassium | 1114mg | 24% |
| Fiber | 11g | 44% |
| Sugar | 11g | 22% |
| Vitamin A | 935IU | 19% |
| Vitamin C | 19mg | 21% |
| Calcium | 218mg | 22% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
63 reviews
Excellent
Other Recipes
You'll Also Love
