This Tamale Pie Recipe offers a comforting and flavorful weeknight dinner solution, transforming the classic flavors of tamales into a convenient, baked casserole format. It’s an ideal meal for busy families or anyone craving a hearty, satisfying dish without the intricate labor of traditional tamale making.
Key Ingredients for Tamale Pie Recipe
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel tomatoes with green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 packet (1 ounce) taco seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1 cup chicken broth or beef broth
- 1 1/2 cups yellow cornmeal
- 1/2 cup grated cheddar cheese
- 1/2 cup milk
- Salt and freshly ground black pepper to taste
- Toppings: Shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, sliced jalapeños
How to Make Tamale Pie Recipe
This Tamale Pie Recipe is designed for maximum flavor with minimal fuss. It’s incredibly forgiving, making it perfect for novice cooks and seasoned chefs alike. The beauty lies in its layered approach, creating a wonderfully textured and deeply savory bite. Anticipate a preparation time of approximately 25 minutes, with about 35-40 minutes of baking time.
Step-by-Step Instructions
- Preheat Oven & Brown Meat: Preheat your oven to 375°F (190°C). In a large skillet or Dutch oven over medium-high heat, add the olive oil. Add the ground beef (or turkey) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Sauté Aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Veggies & Seasonings: Stir in the diced tomatoes (undrained), Rotel tomatoes (undrained), rinsed black beans, and drained corn. Add the taco seasoning, chili powder, cumin, and cayenne pepper (if using). Stir well to combine all the ingredients.
- Simmer the Filling: Pour in the chicken broth (or beef broth). Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld. Season with salt and freshly ground black pepper to taste.
- Prepare the Cornbread Topping: While the filling simmers, prepare the cornbread topping. In a medium bowl, whisk together the cornmeal, grated cheddar cheese, and milk. You may need to add a splash more milk if the mixture seems too thick. Season with a pinch of salt. The consistency should be like a thick pancake batter.
- Assemble the Pie: Pour the savory meat and vegetable filling into a 9×13 inch baking dish, spreading it evenly. Dollop spoonfuls of the cornbread batter over the filling, then gently spread it to cover the entire surface. It doesn’t have to be perfectly smooth; some rustic charm is welcome!
- Bake to Golden Perfection: Place the baking dish in the preheated oven. Bake for 35-40 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
- Rest and Serve: Let the Tamale Pie rest for 5-10 minutes before slicing and serving. This allows the flavors to settle and makes for cleaner cuts. Serve hot with your favorite toppings.
Why You’ll Love This Tamale Pie Recipe
You’ll adore this Tamale Pie Recipe because it delivers all the beloved, robust flavors of classic tamales in a wonderfully accessible casserole format. Imagine a hearty filling bursting with seasoned ground beef, tender beans, sweet corn, and zesty tomatoes, all crowned with a fluffy, slightly sweet cornbread topping that’s a dream to bake. The cost-saving element is immense; you can create a crowd-pleasing, filling meal for a fraction of the price it would cost to buy pre-made tamales, easily feeding a family or a gathering.
The customizable toppings are where this dish truly shines, transforming each serving into a personalized masterpiece – think creamy dollops of sour cream, a sprinkle of sharp cheddar, fresh cilantro, and a kick from jalapeños or red onion. It’s a comforting, flavor-packed alternative to dishes like chili or lasagna, offering a unique Tex-Mex twist that’s both satisfying and exciting. Don’t wait to bring this incredible comfort food to your table; gather your ingredients and bake yourself some happiness!
Storing and Reheating Tips
Properly storing and reheating your Tamale Pie will ensure you can enjoy its deliciousness for days to come.
- Refrigeration: Once the Tamale Pie has cooled completely, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, you can freeze the Tamale Pie. It’s often best to freeze individual portions in airtight containers or freezer-safe bags. You can also freeze the entire baked pie, ensuring it’s well-wrapped to prevent freezer burn. Frozen Tamale Pie will retain its best quality for up to 2-3 months.
- Reheating from Refrigerator: To reheat, you can either microwave individual portions until heated through (about 1-2 minutes depending on wattage) or reheat a larger portion in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through.
- Reheating from Freezer: Thaw the frozen Tamale Pie in the refrigerator overnight before reheating using the methods described above. Alternatively, you can reheat from frozen by covering it tightly with foil and baking at 350°F (175°C) for about 45-60 minutes, or until thoroughly heated. You may want to remove the foil for the last 10 minutes to allow the cornbread topping to crisp up again.
Final Thoughts
This Tamale Pie Recipe is a testament to how simple ingredients can create something truly spectacular and comforting. We encourage you to give this easy, flavorful dish a try for your next family dinner – we’re confident it will become a beloved staple.
Tamale Pie Recipe
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). In a large skillet or Dutch oven over medium-high heat, add the olive oil. Add the ground beef (or turkey) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.1 tablespoon olive oil, 1 pound ground beef or ground turkey
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 medium onion, chopped, 2 cloves garlic, minced
- Stir in the diced tomatoes (undrained), Rotel tomatoes (undrained), rinsed black beans, and drained corn. Add the taco seasoning, chili powder, cumin, and cayenne pepper (if using). Stir well to combine all the ingredients.1 (15 ounce) can diced tomatoes, undrained, 1 (10 ounce) can Rotel tomatoes with green chilies, undrained, 1 (15 ounce) can black beans, rinsed and drained, 1 (15 ounce) can corn, drained, 1 packet (1 ounce) taco seasoning, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper
- Pour in the chicken broth (or beef broth). Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld. Season with salt and freshly ground black pepper to taste.1 cup chicken broth or beef broth, salt and freshly ground black pepper
- While the filling simmers, prepare the cornbread topping. In a medium bowl, whisk together the cornmeal, grated cheddar cheese, and milk. You may need to add a splash more milk if the mixture seems too thick. Season with a pinch of salt. The consistency should be like a thick pancake batter.1 1/2 cups yellow cornmeal, 1/2 cup grated cheddar cheese, 1/2 cup milk, salt and freshly ground black pepper
- Pour the savory meat and vegetable filling into a 9×13 inch baking dish, spreading it evenly. Dollop spoonfuls of the cornbread batter over the filling, then gently spread it to cover the entire surface. It doesn’t have to be perfectly smooth; some rustic charm is welcome!
- Place the baking dish in the preheated oven. Bake for 35-40 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
- Let the Tamale Pie rest for 5-10 minutes before slicing and serving. This allows the flavors to settle and makes for cleaner cuts. Serve hot with your favorite toppings.Shredded cheddar cheese, sour cream, chopped cilantro, diced red onion, sliced jalapeños