Tamale Pie is an old school casserole with layers of seasoned beef or chicken, cornbread, and melted gooey cheese. Made from scratch, yet quick and easy, Tamale Pie is perfect for a family favorite weeknight meal!
This is a sponsored conversation written by me on behalf of Meijer. The opinions and text are all mine.
best recipe for tamale pie
Nothing beats an old school, classic comfort food recipe. My mom’s tamale pie casserole came from the source of all her cutting edge recipes – church cookbooks.
They were all the rage before Food Network, celebrity chefs, and, well, food blogs.
Recently my mom stumbled across her old tamale casserole recipe and passed it on to me with a personal plug written on it: “I made this a lot years ago. It was very good and very easy.”
Sounds right up my alley. 👌 (Just like Walking Taco Casserole – can’t go wrong with stupid easy!)
What is Tamale Pie?
If you aren’t familiar with Tamale Pie, let’s get you properly acquainted.
It’s traditionally baked as a casserole, layered with ground beef, a cornbread topping, and cheese. Although the flavors are inspired by Mexican food, tamale casserole is better categorized as Southwestern or Tex-Mex cuisine.
Variations of tamale casserole uses chicken, chorizo, ground pork, or vegetarian with beans. The Mexican flavors come from salsa, chili powder, and enchilada sauce mixed in with the protein.
Tamale Pie without Jiffy mix (Gluten-Free!)
When made from scratch, cornmeal, masa, or polenta is used to make the cornbread layer. Any of these corn grains are mixed with eggs, butter, baking powder, and cream style corn to make something similar to corn casserole or a sweet corn cake.
Shortcut Tamale Pie uses a Jiffy mix for the cornbread layer, which was the version my mother made growing up.
For my purposes, though, this doesn’t work because Jiffy cornbread mix doesn’t work for gluten free dinners. Fortunately this gluten-free tamale pie recipe still uses very simple ingredients and the cornbread takes 5 minutes to mix together in one bowl.
If you prefer a thicker, traditional cornbread crust, use gluten-free cornbread recipe, cutting the ingredients in half.
Ingredients needed
This is great weeknight dinner option because most of the ingredients are kitchen staples, like butter, sugar, eggs, baking powder, milk, and chili powder.
I made a quick stop at Meijer for the handful of other required ingredients – ground sirloin, cheese, cornmeal, cream corn, enchilada sauce, and salsa.
Cornbread Crust:
- Cornmeal – Although cornmeal is naturally gluten-free, some brands are processed on shared equipment. Be sure to read labels carefully if making gluten-free tamale pie.
- Cream-style corn – Always read the label to make sure there are no hidden ingredients, questionable food starches or wheat. Major brands, such as Del Monte and Green Giant are gluten-free.
- Sugar – While this may be eliminated, I like the touch of sweet taste it adds, just like old school recipes!
Ground Beef Topping:
- Ground Beef – Use lean ground beef, such as sirloin, to eliminate the need to drain excess grease.
- Enchilada Sauce – For a gluten-free recipe, I use LaVictoria brand.
- Salsa – Use mild to spicy, depending on your preferred taste.
Optional Tamale Pie Toppings:
We serve tamale pie similarly to how you would serve tacos. Everyone can pile on what they would like best!
- Black olives
- Lettuce
- Sour Cream
- Avocado
- Diced Tomatoes
- Green chilies or jalapeños
- Pico de Gallo
How To Make Tamale Pie
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Mix together easy cornbread ingredients.
- Pour the cornbread batter into a greased cast iron skillet, pie dish, or baking dish and bake for 20 minutes.
- Use a handle of a wooden spoon to poke holes in cornbread.
- Pour 1/2 can of enchilada sauce and set aside.
- Brown beef and mix in remaining enchilada sauce, salsa, and chili powder.
- Spread onto cornbread, top with shredded cheddar cheese, and return to oven for 15 minutes.
How to Make Chicken Tamale Pie
Easily adapt this recipe into Chicken Tamale Pie following these simple steps:
- Use 3 cups shredded chicken to replace the ground beef. (Either cover 1 1/2 pounds chicken breasts with water and boil for 20 minutes or cook in Instant Pot for 8 minutes with 1 cup water.)
- Bake cornbread, poke with holes, and pour over half enchilada sauce.
- Combine shredded chicken, chili powder, salsa, and remaining enchilada sauce in a bowl.
- Layer chicken mixture on cornbread, top with cheese, and bake at 375ºF for 15 minutes.
Healthier adaptations
This recipe falls in that classic comfort food repertoire, which usually means they are ways save on calories. If you’re looking for a lighter version of tamale casserole, use any of these suggestions to make it healthier.
- Use reduced-fat cheese or halve the amount of cheese
- Instead of ground beef, substitute ground turkey or chicken
- Make Vegetarian Tamale Pie by substituting a sauteed onion, garlic, pepper, canned corn, pinto beans, bell pepper, and black beans mixed with the salsa, enchilada sauce, and chili powder.
- If using ground beef, be sure to use ground sirloin or lean ground beef
Using Polenta
Some recipes for easy tamale casserole substitute prepared polenta for the cornbread layers. For Tamale Pie with polenta you will need 2 tubes of prepared polenta.
- Slice or crumble on the tube on the bottom of a greased pie dish or cast iron skillet.
- Pour over half enchilada sauce and top with beef or chicken filling.
- Slice or crumble remaining polenta tube, top with cheese, and bake 375ºF for 20 minutes, or until heated through and cheese is bubbly.
Click here to see the
step-by-step web story instructions for this recipe!
Other Mexican-Inspired Dishes
- Mexican Chicken Casserole – Combines the best parts of taco night into one easy, hearty, flavorful dish with chicken, rice, cheese, and tortilla chips.
- Mexican Fish – Easy fish recipe is bursting with robust flavors, but quickly comes together in 30 minutes and uses only one pot.
- Shrimp Avocado Salsa – Uses fresh garden ingredients, easily tossed together to make one surprisingly flavorful and addictive appetizer.
- Skinny Margarita – Absolutely perfect version of a fantastic drink that’s lighter in calories and uses fresh ingredients.
- Mexican Tater Tot Casserole – Creamy seasoned ground beef is layered under golden crispy tater tots and lots of gooey melted cheese.
- Instant Pot Chicken Fajitas – A quick, easy, healthy and flavorful dump-and-go meal perfect for busy weeknights!
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Easy Old School Tamale Pie (Without Jiffy!)
Ingredients
Cornbread:
- 3/4 cup cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 4 tablespoons melted butter, cooled
- 1/3 cup milk
- 14.75 ounce can cream style corn
Tamale Pie Filling:
- 1 pound lean ground beef, such as sirloin
- 10 ounce can enchilada sauce, (read label to make sure it’s gluten free)
- 1 cup salsa
- 1 teaspoon chili powder
- 1 1/2 cups shredded colby jack cheese
optional toppings: additional salsa, cilantro, sour cream, and sliced avocado
Instructions
- Preheat oven to 400ºF. Grease a cast iron skillet with butter or spray a pie plate, 11X7 pan, or 9X9 pan with cooking spray.
- Whisk together cornmeal, sugar, baking powder, and salt. Add egg, melted butter, milk, and cream style corn. Whisk to combine. Pour into prepared baking dish and bake for 20 minutes, or until toothpick comes out clean and edges are golden brown. Remove from oven and decrease oven temperature to 375ºF.
- Use the handle of a wooden spoon to poke holes all over the cornbread surface. Pour 1/2 can enchilada sauce on top and spread evenly over cornbread. Set aside.
- While cornbread is baking, begin to make filling. In a large skillet brown beef over medium high heat and drain, if necessary. To the browned beef stir in remaining enchilada sauce, salsa, and chili powder. Bring to a boil and simmer, uncovered, for 5 minutes until thickened.
- Spread beef filling over cornbread. Top with cheese and return to 375ºF oven for 15 minutes, or until cheese is bubbly. Let sit for 5-10 minutes before cutting. Serve with additional salsa, cilantro, sour cream, and sliced avocado.
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Recipe Notes
- Use 3 cups shredded chicken to replace the ground beef. (Either cover 1 1/2 pounds chicken breasts with water and boil for 20 minutes or cook in Instant Pot for 8 minutes with 1 cup water.)
- Bake cornbread, poke with holes, and pour over half enchilada sauce.
- Combine shredded chicken, chili powder, salsa, and remaining enchilada sauce in a bowl.
- Layer chicken mixture on cornbread, top with cheese, and bake at 375ºF for 15 minutes.
Nutrition
This is a sponsored conversation written by me on behalf of Meijer. The opinions and text are all mine.
Comments submitted may be displayed on other websites owned by the sponsoring brand.
M Pew says
Added some chopped onion and bell pepper to the meat. Used 1/2 ground turkey and 1/2 ground beef. Omitted the chili powder.
Melissa Erdelac says
Thanks for the suggestions!
Jennifer says
This was fantastic! My husband raved about it and even my picky eaters loved it. I love how easy it was! Thank you!!
Melissa says
Thanks for letting me know! I’m really glad your family enjoyed it!
Best,
Melissa
Susan says
Read your directions for using Jiffy.. My question is egg or no egg?
Melissa says
I’m sorry Susan, I do not see where you are talking about my directions for using Jiffy. But, if you were to use Jiffy mix you would add an egg.
Best,
Melissa
Susan says
It was in a reply to a comment Nov 2019.. Now I’m not sure about the sour cream you listed in that post.
Melissa says
Okay, I see the comment now. The sour cream would replace the milk in the recipe. It would just make it more moist, similar to how the recipe is written. You can interchangeably use milk or sour cream.
Hugh Herrington says
For a more tamale taste to your tamale pie you can add a little ground cumin. We are going to be making this again real soon. Great recipe.
Melissa says
Thank you, Hugh, and great suggestion!
Best,
Melissa
Marie says
How do I make it with Masa?
Melissa says
Hi Marie,
You can substitute the cornmeal with masa in a 1 to 1 ratio. It should turn out fine, with just a finer texture. Enjoy!
Best,
Melissa
Mindie says
I love this but i was woundering if i could make it in a crockpot?
Melissa says
Hi Mindie,
I haven’t tried this is a slow cooker. However, if you wanted to give it a try I would brown the meat, put it in the crock pot with 1/2 enchilada sauce and other seasonings. Cook on low for 6 hours. Then mix together cornbread, spread on top, cover and cook for another hour. Once the cornbread is done, poke holes in top pour rest of enchilada sauce and top with cheese. Cover until cheese melts. Let me know how it turns out!
Best,
Melissa
Karen M. says
This recipe is so delicious! I didn’t have canned cream corn so I used frozen (same amount as recipe) and it came out great. My husband isn’t a fan of tamale pie but he really liked this one. I did add some Mexican spices. Definitely a keeper!!
Melissa says
Hi Karen,
Thank you so much for taking the time to write. I really appreciate it! That’s great to know that regular corn works as well. But I often make this recipe to use up all the “cream-style” corn I accidently grab at the grocery store when I meant to grab the other! You’d think I’d learn by now to double check. I’m so glad the recipe won over your husband as well!
Best,
Melissa
Rachel says
Looks amazing! We will be having this very soon, is this something that can be made ahead of time and then baked?
Melissa says
Hi Rachel,
Yes, and great question! You can bake the cornbread ahead. After it cools, cover with foil and leave on the counter up to 1 day. Also the meat sauce can be made ahead. After it cools transfer to a container and store in the refrigerator. When it’s time to assemble, poke holes in the cornbread, pour the remaining enchilada sauce it, and top with (rewarmed) meat and cheese. I highly recommend rewarming the meat sauce first so the cornbread doesn’t become overbaked while the meat is reheating in oven. Hope this helps and enjoy!
Best,
Melissa
Nani says
I can’t believe how delicious and affordable this recipe is. I’m sharing it with family and friends. Thank you.
Melissa says
That’s so sweet. Thank you! So glad you enjoyed it and thank you for taking a moment to let me know.
Best,
Melissa
Annb says
If you jiffy cornbread mix , do you change up anything or can you just add the creamed corn in the mix?
Melissa says
Hello! To use the jiffy cornbread mix you would mix the jiffy, 1/2 cup sour cream, can of creamed corn, and 4 tablespoons melted butter. The baking time might be slightly longer. Hope that helps!
Best,
Melissa
Suzanne says
Loved this tamale pie. Easy to make, but so good. A crowd pleaser! I added some Tabasco Chipotle Sauce to the meat which gave it a little smoky flavor! A nice addition. I can’t wait to try the variations with chicken and maybe add the avocado and some chopped green onion. Thanks for a hit! Look forward to trying more recipes.
Melissa says
I’m so happy you are enjoying this recipe. My goal is to get a chicken version on the site and I love your ideas of adding the avocado and smoky flavor. Such a great combo!
Best,
Melissa
Sarah says
This has become a fave of mine! I like using ground turkey for a little lighter version. Easy to make and so yummy!
Melissa says
Hey Sarah,
Yes, using the ground turkey makes it just as good! So glad you are enjoying the recipe. Thanks for writing!
Best,
Melissa
Janie says
Easy to do and taste soooooo good.
Melissa says
Thanks Janie, so glad you liked it! It’s a weeknight fave for our family because of that.
Best,
Melissa
Sarah says
The hubs especially loved this one tonight!! Quick, easy and delicious meal! Planning to try the ground turkey variation next time.
Melissa says
So glad to hear it, Sarah! I’ve been making this a ton for the family. I haven’t heard any complaints yet, so I’m just going to keep riding it out!
Best,
Melissa