Easy Tamale Pie is a delicious meal featuring ground beef, tomatoes, onions, corn and Mexican spices, topped with a cornbread-style crust.
Years ago I found a recipe for tamale pie in one of my old cookbooks. I made a couple slight changes to the original recipe, and this recipe for easy tamale pie was “born”. I recently cooked it again and took photos so I could share it here on my blog.
Tamale pie is very simple to prepare, and this recipe makes 8 servings. Since there’s only two of us at home now, the yummy leftovers can be enjoyed for several days!
My husband and I enjoy reheating a slice of tamale pie for a quick lunch, since we both work from home! Let me show you how to make this delicious meal.
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Prepare The Filling for The Easy Tamale Pie
Heat oil in a large skillet on medium heat. Add ground beef and chopped yellow onion to the hot oil, and cook until the meat is fully cooked and browned, and the onions are tender.
Stir the meat and onions often as they cook. When the meat is cooked through, tilt the skillet and use a spoon to remove any accumulated grease from the skillet. Discard the grease.
Add a can of corn (drained) and a can of diced tomatoes (including juice) to the skillet. Sprinkle with salt, chili powder, and ground cumin, and stir to combine them with the ground beef.
NOTE: If you want (optional) to add diced green chilis, sliced olives, or jalapeños to the dish to make it spicier, this is the time to add these ingredients!
Cook this mixture (uncovered) on medium-low heat for 15 minutes, then remove the skillet from the heat and set aside.
Prepare The Batter For The Cornbread-Style Topping
While the ground beef filling is cooking, make the batter to top the easy tamale pie. Whisk cornmeal, flour, sugar, baking powder, salt, milk, and egg in a large bowl until a lump-free batter is formed.
Assemble The Tamale Pie
Lightly grease a 9″ pie pan with non-stick baking spray on the bottom and sides. TIP: **If you do not have access to a 9″ pie pan, you can make this in a greased 9 x 9 baking dish.**
Add the ground beef filling to the pie pan, spreading it out with a spoon to cover the pan. Slowly pour the cornmeal batter over the top of this mixture until the meat filling is covered
NOTE: You MAY have a few Tablespoons of batter left, depending on the dish you use. You do not have to use it all. However, make sure the pie dish is full and the batter covers the filling!
Time To Bake!
Bake the easy tamale pie at 425°F. for 25-30 minutes. It is done when a toothpick inserted into the top of the tamale pie comes out clean. The tamale pie should also be nicely browned on top.
NOTE: Sometimes people add grated cheese to the top of the tamale pie halfway through the baking time. We don’t add it, but I’m letting you know in case you’re interested.
Time To Serve The Easy Tamale Pie
When the tamale pie is finished baking, remove it from the oven and transfer it to a wire rack. Let it cool for 5-6 minutes before slicing it for serving.
Once the tamale pie has cooled slightly, slice it into 8 pie-shaped wedges. Transfer the slices to plates, and serve immediately. This time, I served it with lemon garlic cauliflower rice on the side.
NOTE: The first time I made this, I wasn’t sure it would be “sliceable” Yes… it will be, once cooled slightly! Use a spatula to transfer the slices to each plate. If desired, garnish each slice with a dollop of sour cream.
I really hope you enjoy easy tamale pie, and have the opportunity to make it for those you love. Thanks so much for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More TexMex-Inspired Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few TexMex-inspired meals for you to choose from, including:
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Recipe adapted from: Jean O’Brien in the book “Church Suppers”, page 256, published in 2005 by Black Dog and Leventhal Publishers
↓↓ PRINTABLE RECIPE BELOW ↓↓
Easy Tamale Pie is a delicious meal featuring ground beef, tomatoes, onions, corn and Mexican spices, topped with a cornbread-style crust.
- 2 teaspoons vegetable oil
- 1 pound ground beef
- ½ cup chopped yellow onion
- 15.2 ounce can whole kernel corn drained
- 14.5 ounce can diced tomatoes do NOT drain
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- ½ cup yellow cornmeal
- ½ cup all purpose flour
- 1 cup milk
- 1 large egg
- 1 Tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
Preheat oven to 425°F. Lightly grease a 9" deep dish pie pan or a 9" x 9" baking dish
Heat oil in a large skillet on medium heat. Add ground beef and onions: cook until meat is browned and fully cooked, stirring often Remove/discard accumulated grease.
Add corn, tomatoes, salt, chili powder, and ground cumin to meat, stirring to combine. **If adding optional ingredients (olives, green chilis, jalapeños), do it now.** Cook (uncovered) on medium-low heat for 15 minutes, stirring occasionally. Remove from heat; set skillet aside.
In a large bowl, whisk cornmeal, flour, sugar, baking powder, salt, milk, and egg together until smooth and lump-free.
Spoon beef mixture to greased pie pan, spreading evenly. Slowly pour cornmeal batter over the top until meat filling is covered NOTE: You MAY have a few Tablespoons of extra batter left, depending on dish you use. You do not have to use it all. Just make sure pie dish is full and batter covers the filling!
Bake at 425°F. for 25-30 minutes. It's done when a toothpick inserted into the top/middle comes out clean, and top crust is nicely browned. **NOTE: If desired (OPTIONAL), add grated cheese on top of the pie halfway through baking time.
When tamale pie is finished baking, remove it from oven; transfer to a wire rack. Let cool 5-6 minutes before slicing. Once slightly cooled, cut pie into 8 wedges. Transfer slices to individual plates, and serve. Enjoy!
Here’s one more to pin on your Pinterest boards!