Tamale Pie
on Feb 14, 2021, Updated Jan 31, 2024
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Also known as Mexican Casserole, this beefy old-school favorite under a crunchy-tender cornbread topping is a modern comfort food classic.
Mexican tamales are delicious little bundles of masa (a type of treated cornmeal) topped with all kinds of different fillings, from meat to vegetables to beans. They’re then wrapped in corn husks and steamed. But in this tamale pie recipe, those flavors and ingredients come together in an easy-to-make oven-baked casserole!
This satisfying main dish has a thick cornbread-like topping and a rich, meaty Mexican-inspired filling beneath. The base of this old-fashioned tamale pie is like a meaty chili with a moderate amount of beans and lots of veggies mixed in. The topping is basically the cornbread I make on the regular but with a slightly higher cornmeal to all-purpose flour ratio for a crunchy, tender top crust.
This casserole is like a streamlined version of tamales and perfect for a crowd. While tamales are fairly labor intensive to make (each tamale is wrapped by hand and then steamed, and making authentic masa is also a labor of love to some degree), this casserole comes together with less than half an hour of hands-on time.
Table of Contents
Tamale Pie: Also known as Mexican Casserole, this beefy old-school favorite under a crunchy-tender cornbread topping is a modern comfort food classic.
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Tamale Pie Ingredients
For the Filling:
- Meat – I like to use a combination of ground beef and pork. If you don’t eat pork or prefer beef, you can swap out the pork for more beef.
- Olive oil – The vegetables and seasonings get sautéed up in oil to sweeten and enhance their flavor.
- Onion – Makes a great aromatic base for this dish and adds a hint of sweetness.
- Bell pepper – You can use any type of bell pepper of any color. Remove all the seeds and dice before using.
- Jalapeño pepper – Remove the seeds and ribs for a less spicy filling, or leave some of them in for a little spice.
- Minced garlic – Gives the filling a more complex flavor.
- Chili powder, ground cumin, salt, and black pepper – These robust Mexican seasonings add so much flavor and warmth to this dish.
- Canned tomatoes – You can use diced or crushed tomatoes, depending on how chunky you like it.
- Chicken broth – Use a low-sodium broth so that you can control how salty the filling gets.
- Corn kernels – Fresh, canned, or frozen corn will all work here. No need to defrost before using; just dump them in.
- Kidney or black beans – Drain and rinse the beans before adding them to the filling.
- Cheddar cheese – Use the pre-shredded stuff or grate it before using.
For the Cornbread Topping:
You can pretty much use any cornbread topping you like, including one mixed up quickly from a box. Spread the cornbread topping evenly over the cheese layer; it helps to dollop it on by rounded tablespoons, then use a knife or offset spatula to spread it out fairly evenly.
- Cornmeal – Gives the topping its crunchy cornbread texture.
- All-purpose flour – Adds body and helps make the cornbread topping tender.
- Baking powder – Makes the topping rise in the oven.
- Sugar – A little sweetness balances out the super savory filling.
- Whole milk or buttermilk – If you use buttermilk, your cornbread topping will have a nice tangy flavor.
- Egg – Helps bind the topping.
- Scallions – I added some scallions to my cornbread topping, but you can leave them out if it’s just one too many things to deal with.
- Unsalted butter – Melt before mixing into the batter for tenderness and richness.
Variations and Substitutions
Add sliced black olives if you like. Cilantro is another optional addition; I’d add 1/4 cup chopped fresh cilantro when you add the corn kernels. Maybe swap in a can of drained green chilies for the jalapeño, add some spinach or diced zucchini, or chopped fresh tomatoes.
You can skip the layer of cheese between the meat mixture and the cornbread topping, but I think it makes this casserole a bit more special. I like to use sharp cheddar, but you could use a milder cheddar, Pepper Jack, or a Mexican blend. Also blending in a bit of cotija cheese as well.
How to Make Old-School Tamale Pie
- Cook the meat: Heat a skillet and add the beef and pork. Cook until browned, then remove and drain.
- Make the filling: Sauté the onion and bell pepper, then add the garlic, chili powder, cumin, salt, and pepper. Stir in the tomatoes, broth, corn, beans, and browned meat. Simmer for 5 minutes.
- Make the cornbread batter: In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar. Separately, combine the milk, egg, scallion, and butter. Blend until just combined.
- Combine: Pour the meat filling into a casserole pan and top with the grated cheese. Then, spread the cornbread batter on top.
- Bake: Slide the casserole into a 375-degree oven and bake for 25 minutes, until set and starting to brown. Cool slightly, and then serve!
FAQs
My friend Catherine calls this dish Mexican Casserole instead of Tamale Pie. I found this out because I kept asking her to make the tamale pie she made us once many years ago. She apparently had no idea what I was talking about, but then, when I described it in detail, she said, “Oh, Mexican casserole!” I’ve also heard it called Tamale Casserole, Mexican Cornbread Casserole, and Mexican Masa Casserole.
Storage and Leftovers
Leftovers will keep in the fridge for up to 4 days. Reheat for about 15 minutes in a 350-degree oven or in the microwave for a couple of minutes until hot throughout.
To freeze the casserole once baked, cool it completely. Then wrap it well with plastic wrap or foil, doubling the wrap to keep air out. You could also slide the wrapped casserole into a very large freezer-proof zipper-top plastic bag for good measure. Freeze for up to 3 months.
You can defrost the casserole in the fridge, then heat it at 350 degrees covered for 15 minutes, and uncovered for 15. Or you can bake it from frozen at 350 degrees, covered for about 45 minutes, and uncovered for 15, until heated through. Make sure there is no plastic wrap going into the oven!
What to Serve With Mexican Tamale Pie
More Casserole Recipes
- Hashbrown Chicken Vegetable Pot Pie Casserole
- Cheesy Ground Beef Hashbrown Casserole
- Southwest Quinoa Casserole
- Vegetarian Mexican Lasagna
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Tamale Pie
Ingredients
- 1 pound ground beef
- 1 pound ground pork (or another pound ground beef)
- 2 teaspoons olive oil
- 1 onion (chopped)
- 1 bell pepper (red, green, yellow or orange; seeded and chopped)
- 1 jalapeño (seeded and chopped)
- 1 tablespoon minced garlic
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 (28-ounce) can diced or crushed tomatoes
- ½ cup less-sodium chicken broth
- 1 cup corn kernels (fresh, canned or frozen)
- 1 (12-ounce) can kidney or black beans (drained and rinsed)
- 1 cup shredded cheddar cheese
For the Cornbread Topping
- 1 cup cornmeal
- ¼ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1 cup whole milk or buttermilk
- 1 large egg
- 3 tablespoons chopped scallions (optional)
- 3 tablespoons unsalted butter (melted)
Instructions
- Preheat the oven to 375 F. Spray a 2 1/2-quart casserole or a 12-inch ovenproof pan or skillet with nonstick cooking spray.
- Heat a large skillet (if you are planning to bake the Tamale Pie in a skillet, use the one you are planning to bake it in) over medium heat. Add the beef and pork (if using) and sauté, stirring to break up any lumps, until the meat is browned. Turn the meat into a colander to drain.
- Return the pan to the heat and add the oil. When the oil is hot, add the onion and bell pepper and sauté for 4 minutes, until the vegetables are crisp-tender. Add the garlic, chili powder, cumin, salt, and pepper and stir until you can smell the garlic, about 1 minute. Add the tomatoes, broth, corn, beans, and the drained cooked meat. Bring the mixture to a simmer and simmer, stirring occasionally for 5 minutes.
- While the mixture simmers, combine the cornmeal, flour, baking powder, salt, and sugar in a large bowl. In a smaller bowl, mix the milk, egg, scallions (if using) and butter together. Add the milk mixture to the dry ingredients and stir just until they are barely combined.
- If you are baking the casserole in a casserole pan, transfer the meat mixture to that casserole. Otherwise, leave the mixture in the ovenproof pan. Sprinkle the cheese over the meat mixture. Spread the cornbread topping evenly over the cheese; it helps to dollop it on by rounded tablespoons, then use a knife or offset spatula to spread it out fairly evenly.
- Bake the casserole until the top is lightly browned and set, about 25 minutes. Place the skillet on a wire rack to cool for at least 10 minutes. Serve the Tamale Pie hot or warm.
Notes
- Leftovers will keep in the fridge for up to 4 days. Reheat for about 15 minutes in a 350-degree oven or in the microwave for a couple of minutes until hot throughout.
- To freeze the casserole, once baked, cool it completely. Then, wrap it well with plastic wrap or foil, doubling the wrap to keep air out. For good measure, you could also slide the wrapped casserole into a very large freezer-proof zipper-top plastic bag. Freeze for up to 3 months.
- You can defrost the casserole in the fridge, then heat it at 350 degrees covered for 15 minutes and uncovered for 15. Or you can bake it from frozen at 350 degrees, covered for about 45 minutes, and uncovered for 15 until heated through. Make sure there is no plastic wrap going into the oven!
I made this tonight and the only thing I changed was I swapped regular milk for almond milk and did not use cheese. I have 2 dairy allergic family members but it was delicious. Will definitely make again.
Oh my, this version sounds so good ! Having for dinner tonight. The only change will be to add a can of mixed vege’s instead of corn.