4.5 from 276 votes
Tamale Pie
Tamale Pie layers a spiced ground beef filling with vegetables like onions, green peppers, and jalapeños beneath a cornbread topping. The filling includes corn, diced tomatoes, and traditional southwestern spices, while the savory cornbread crowns the dish with a golden crust.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings:
8
servings
Calories:
547 kcal
Course:
Main Course
Cuisine:
American, Mexican
Ingredients
For the Filling:
- 1 tablespoon vegetable oil
- 1 onion finely chopped, medium
- 1 green bell pepper finely chopped
- 2 jalapeno pepper seeded and minced
- 1½ pounds ground beef
- 1½ cups corn kernels fresh or frozen
- 14.5 ounces diced tomatoes canned
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 4 teaspoons cumin ground
- 2 teaspoons kosher salt
- ½ cup black olive optional, sliced
- 4 ounces Monterey jack cheese shredded (about 1 cup shredded)
For the Cornbread Topping:
- 1 cup cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups buttermilk
- 6 tablespoons butter melted, unsalted
- 2 egg lightly beaten
Instructions
- Preheat oven to 400 degrees F.
- Making the Filling: In a large skillet over medium-high heat, warm the oil until hot. Add the onion, green pepper and jalapeños, and cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl and set aside.
- Reduce the heat to medium and add the ground beef to the pan. Cook, stirring occasionally to break up the meat, until browned, 5 to 10 minutes. Once the meat is browned, add the onion mixture back to the pan. Stir in the corn, diced tomatoes, tomato paste, chili powder, cumin and salt. Stir well to ensure that the spices and the tomato paste are evenly distributed. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and let stand while preparing the cornbread topping.
- Make the Cornbread Topping: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk, eggs, and melted butter. Add the buttermilk mixture to the dry ingredients and use a rubber spatula to gently mix it together, taking care not to overmix the cornbread batter.
- Assemble & Bake the Pie: Stir the olives (if using) and shredded cheese into the beef mixture and pour it into a 9x13-inch baking dish, smoothing the top. Pour the cornbread batter over the filling, using a spatula to spread it into an even layer. Bake for 15 to 20 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Allow the pie to rest for 15 minutes before serving.
Cup of Yum
Notes
- Refrigerate baked tamale pie in an airtight container for up to 5 days.
- Fully baked pie can be frozen for up to 3 months; thaw overnight before reheating in the oven.
- To freeze unbaked pie, freeze uncovered briefly to set the cornbread, then wrap tightly and store up to 3 months; thaw before baking.
Nutrition Information
Calories
547kcal
(27%)
Carbohydrates
51g
(17%)
Protein
30g
(60%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Cholesterol
131mg
(44%)
Sodium
1381mg
(58%)
Potassium
936mg
(20%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
1375IU
(28%)
Vitamin C
23.7mg
(26%)
Calcium
269mg
(27%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 547
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 51g | 17% |
| Protein | 30g | 60% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 131mg | 44% |
| Sodium | 1381mg | 58% |
| Potassium | 936mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1375IU | 28% |
| Vitamin C | 23.7mg | 26% |
| Calcium | 269mg | 27% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.