Servings
Font
Back
4.9 from 435 votes

Tamale Pie

This one-pot Tamale Pie recipe is easy and delicious, made with ground beef, corn, enchilada sauce and spices, topped with a tamale inspired masa topping.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings: 6 people
Calories: 653 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Meat Filling:
  • 1 ½ lbs lean ground beef
  • 1 yellow onion , finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 10 oz can Red Enchilada Sauce , or homemade
  • 1 can creamed corn
  • 8 oz can diced green chiles
  • 1 teaspoon chili powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 1/2 cups shredded cheese
Masa Topping:
  • 1 1/2 cups masa harina (corn flour)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup low-sodium chicken broth
  • 1 cup milk
  • 1/2 cup melted butter
  • 1/2 cup shredded cheese
Optional Topping Ideas:
  • avocado, sour cream, cilantro, hot sauce

Instructions

    Cup of Yum
  1. Cook ground beef in a deep 12-inch skillet* or cast iron pan, crumbling it into small pieces as it cooks, until browned. Add diced onion, season with salt and pepper, and sauté for 3 minutes.
  2. Add enchilada sauce, corn, chiles, chili powder, coriander, and cumin and cook for 5-10 minutes. Taste and add additional spices (chili powder, cumin, salt or pepper), as desired. Stir in cheese.
  3. Make Topping: Mix the corn flour, baking powder and salt together. Stir in the chicken broth, milk, butter and cheese. Pour evenly over the top of meat mixture.
  4. Bake 400 degrees for 40 min. Allow to cool for at least 10 minutes before serving.
  5. Top with avocado and sour cream, if desired.

Notes

  • Pan Size: I like to bake the tamale pie right in the skillet I’m cooking in but if you don’t have the right size or oven proof pan, you can bake it in a 9x9 inch or similar size pan.
  • Vegetarian: Swap the meat for two cans of pinto or black beans.
  • Box Mix Cornbread Topping (Jiffy or Bobs Red Mill): Prepare according to package instructions. Pour over meat mixture and bake.
  • Chiles: Try using diced jalapeños or a chipotle chili in adobo sauce.
  • More Veggies: Add a chopped bell pepper, grated carrot, olives, peas or whatever you like.
  • Make Ahead Instructions: The beef mixture can be made ahead of time and kept in an airtight container in the fridge for 1-2 days. Warm in a pan before adding the tamale topping.
  • Freezing Instructions: Bake as instructed  and allow to cool. Cover well and and freeze for up to 3 months. Thaw in the fridge before baking. May also freeze after baking. The beef mixture may also be frozen separately in an airtight container for up to 3 months.
  •  

Nutrition Information

Calories 653kcal (33%) Carbohydrates 47g (16%) Protein 41g (82%) Fat 35g (54%) Saturated Fat 20g (100%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 151mg (50%) Sodium 1718mg (72%) Potassium 780mg (22%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 1370IU (27%) Vitamin C 19mg (21%) Calcium 434mg (43%) Iron 7mg (39%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 653

% Daily Value*

Calories 653kcal 33%
Carbohydrates 47g 16%
Protein 41g 82%
Fat 35g 54%
Saturated Fat 20g 100%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 151mg 50%
Sodium 1718mg 72%
Potassium 780mg 17%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 1370IU 27%
Vitamin C 19mg 21%
Calcium 434mg 43%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.