Tamale Pie

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

Looking for more Mexican-inspired recipes? Try my Birria Ramen, Chilaquiles, or Tres Leches Cake!

Why I love this recipe:

• One-Pot Meal: Easy prep and even easier clean up! I love hearty meals that don’t make my kitchen a mess, and this is one that your family is sure to love!
• Basic ingredients: this dinner is a go-to when I need to use ingredients I already have on hand to make something warm and comforting for my family.

How to make Tamale Pie:

Brown Beef: Cook ground beef in a deep 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.

Add Flavor: 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.

Make Topping: Mix the corn flour, baking powder and salt together. Stir in the chicken broth, milk, butter and cheese. Pour topping mixture evenly over the top of the meat mixture.

Bake at 400 degrees for 40 min. Allow to cool for at least 10 minutes before serving.

Serve: Top this old school tamale pie with avocado and sour cream, if desired.

Make Ahead and Freezing Instructions:

To Make Ahead: 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.

To Freeze: To freeze baked tamale pie, the easy Tamale Pie recipe 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.

Recipe Variations:

• 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 9×9 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.

Recipe

4.94 from 139 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.

Print Pin Review

Author Lauren Allen

Course Main Course

Cuisine Mexican

Servings 6 people

Calories 653

Cost 8

Prep 25 minutes mins

Cook 40 minutes mins

Total 1 hour hr 5 minutes mins

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Equipment

• Meat Chopper

Ingredients

 

US CustomaryMetric

 

1x2x3x

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

 

• 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.
• 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.
• 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.
• Bake 400 degrees for 40 min. Allow to cool for at least 10 minutes before serving.
• 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 9×9 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

Calories: 653kcalCarbohydrates: 47gProtein: 41gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 151mgSodium: 1718mgPotassium: 780mgFiber: 5gSugar: 9gVitamin A: 1370IUVitamin C: 19mgCalcium: 434mgIron: 7mg

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