Tamale Pie

There’s something magical about recipes that bring together bold flavors, hearty ingredients, and a touch of nostalgia—especially when they’re as easy to make as this Tamale Pie. Imagine layers of savory spiced beef, sweet corn, and creamy black beans smothered in rich enchilada sauce, all crowned with a fluffy, slightly sweet cornbread topping that bakes up golden and crisp. It’s the kind of dish that fills your kitchen with irresistible aromas and your table with happy eaters.

But let’s be honest: While tamale pie is a beloved classic, it doesn’t always get the love it deserves. Some versions turn out dry or bland; others suffer from a cornbread layer that burns before the filling is properly heated through. After testing this recipe multiple times (and yes, sacrificing a few batches to the oven gods), I’ve cracked the code to a perfectly balanced tamale pie—one where the filling stays juicy, the cornbread bakes evenly, and every bite is packed with Southwest-inspired flavor.

This recipe is weeknight-friendly (ready in under an hour!) but special enough for gatherings. The secret? A few smart tweaks: caramelizing the onions for depth, blooming the spices for maximum aroma, and—most importantly—baking at just the right temperature with a foil tent to prevent burning. The result? A dish that’s comforting but not heavy, flavorful but not overwhelming, and guaranteed to earn a permanent spot in your dinner rotation.

Whether you’re craving a cozy family meal or need a crowd-pleasing potluck dish, this tamale pie delivers. Serve it with cool sour cream, fresh avocado, and a sprinkle of cilantro for the ultimate finish. Let’s get cooking!

(Tip: Don’t skip the 10-minute rest after baking—it lets the layers set for clean slices!)

Tamale Pie

 

Filling:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • ¾ cup diced white or yellow onion
  • 1 cup diced red bell pepper
  • 1 cup black beans (rinsed/drained)
  • 1 cup frozen corn
  • 15 oz can red enchilada sauce
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 1½ cups shredded cheddar cheese (reserve ½ cup for topping)

Cornbread Topping:

  • 8.5 oz box cornbread mix
  • ½ cup plain Greek yogurt
  • ½ cup milk
  • 1 egg
  • 4 oz can diced green chiles

Garnish:

  • Fresh cilantro, avocado, sour cream

Preheat & Prep:

  1. Preheat oven to 350°F (175°C)

  2. Grease a 10-12" oven-safe skillet or 9x13" baking dish.

Make Filling:

  1. Cook 1 lb ground beef in skillet over medium-high until browned (5-6 mins). Drain fat and set aside.
  2. Heat 1 tbsp olive oil in same skillet. Add ¾ cup onion and cook 4-5 mins until soft.

  3. In last 2 minutes of onion cooking, add 1 cup bell pepper (prevents burning).

  4. Add spices (½ tsp each: chili powder, cumin, garlic powder, smoked paprika) and cook 30 sec.
  5. Return beef to skillet. Stir in 1 cup beans, 1 cup corn, and 15 oz enchilada sauce. Simmer 5 mins.
  6. Remove from heat, stir in 1 cup cheese, and let cool 5 mins.

Prepare Cornbread:

  1. Whisk cornbread mix, ½ cup yogurt, ½ cup + 1 tbsp milk, 1 egg, and 4 oz chiles until smooth.

Assemble & Bake:

  1. Spread cornbread batter over filling. Sprinkle with reserved ½ cup cheese.
  2. Loosely tent foil over the top (don’t let it touch the batter).

  3. Bake at 350°F for 20 minutes, then remove foil.

  4. Bake 10-15 minutes more (30-35 mins total) until golden and a toothpick comes out clean.

Rest

  1. Rest 10 - 15 minutes to before serving.

 
Main Course
Mexican
bake, cheese, ground beef, tex-mex