Tamale Pie
Our one-pot Tamale Pie recipe is easy and delicious, made with ground beef, corn, enchilada sauce and spices, topped with a tamale inspired cornbread topping.
Servings: 6 people
Calories: 653kcal
Cost: 8
Recipe Link
Equipment
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
- Filling: 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.1 ½ lbs lean ground beef, 1 yellow onion, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper
- 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.10 oz can red enchilada sauce, 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
- 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.1 1/2 cups Masa Harina, 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
- Bake 400 degrees F for 40 min. Allow to cool for at least 10 minutes before serving.
- Serve topped with avocado and sour cream, if desired.avocado, sour cream, cilantro, hot sauce
Video
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 casserole dish.
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.
Box Mix Cornbread Topping (Jiffy or Bobs Red Mill): To use a box mix of cornbread, prepare the mix according to package instructions. Pour over meat mixture and bake.
Vegetarian: Swap the meat for two cans of pinto or black beans.
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: 653kcal | Carbohydrates: 47g | Protein: 41g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1718mg | Potassium: 780mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1370IU | Vitamin C: 19mg | Calcium: 434mg | Iron: 7mg
