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Tamale Pie

Tamale pie with spiced ground beef and bean filling baked under a golden, tender cornmeal crust. This Mexican cornbread bake is hearty, easy tamale casserole comfort with a golden top and a scooped beef-and-bean layer.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground Beef Filling
  • 1.5 lb ground beef
  • 1 onion diced
  • 3 garlic cloves, minced
  • 1 packet taco seasoning
  • 1 can (15 oz) black beans drained
  • 1 can (10 oz) Rotel drained
  • 1 cup frozen corn
  • 1 cup enchilada sauce
Cornmeal Crust
  • 1 cup cornmeal
  • 1 cup flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup milk
  • 1 egg
  • 0.25 cup vegetable oil
  • 1 cup shredded cheddar

Equipment

  • 1 sheet pan

Method
 

Preheat and brown the beef
  1. Preheat oven to 375°F and grease a 9x13 baking dish. You want the dish ready before the filling is assembled.
  2. Brown ground beef with onion, then drain off excess fat. Cook until the beef is no longer pink and the onion looks softened.
  3. Add garlic and taco seasoning, then simmer for 3 minutes. Stir so the seasoning coats the beef and the mixture smells fragrant.
Build the filling and crust
  1. Stir in black beans, Rotel, frozen corn, and enchilada sauce, then spread the mixture in the baking dish. Make an even layer so the crust bakes uniformly.
  2. Whisk cornmeal, flour, baking powder, and salt. Blend until the dry ingredients are evenly mixed.
  3. Mix in milk, egg, vegetable oil, and shredded cheddar until just combined. Stop mixing when no dry streaks remain for a tender crust.
  4. Pour the cornmeal batter over the beef filling and spread evenly. Let it cover the surface completely.
Bake
  1. Bake at 375°F for 25–30 minutes until the cornbread crust is golden and cooked through. Look for a set center and a visibly browned top.
  2. Let the tamale pie cool briefly for easier slicing, then serve. Top with sour cream and jalapeños for the best finishing contrast.

Notes

Pro tip: If the beef filling looks especially wet after draining, simmer it 2–3 minutes longer before assembling so the crust doesn’t sink. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350°F oven or microwave. Freezing is yes—freeze individual portions up to 2 months and thaw overnight in the fridge. For a lighter option, use 90% lean ground beef and swap vegetable oil for 2–3 tbsp unsweetened applesauce in the crust.