Tamale Pie

This easy Tamale Pie has a corneal crust filled with a spiced ground beef filling. This is a taste of the southwest – and it’s super easy to make!

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We are not strangers to the Tamale Pie! This recipe is for a more traditional Tamale Pie, but you can also try these other versions: Weeknight Tamale Pie, Pork Lovers Tamale Pie, and Chicken Tamale Casserole.

Tamale Pie Recipe

I love Mexican food. I would probably have to say that it is my favorite. Growing up in New Mexico, it seemed like everything had a “kick” to it. The problem is that not everyone in my family loves a super spicy dish.

This Tamale Pie is the perfect compromise if you want to satisfy both the heat seekers and those that don’t love that extra kick. The green chiles in the crust bring some great Tex-Mex flavor without a lot of heat. And you can top individual servings with jalapenos, which brings the heat. I even like sprinkling on a bit of hot sauce.

This is a great dinner idea for when you are craving tamales, but don’t want to spend the time or the effort. This is an easy dinner idea that we go crazy for!

What You’ll Need

Here is what you’ll need to make this Tamale Pie:

For the Crust

• Cornmeal
• Water
• Evaporated Milk
• Salt
• Diced Green Chiles

For the Filling and Topping

• Ground Beef
• Onion
• Garlic
• Enchilada Sauce
• Corn
• Olives
• Cheese
• Jalapenos and Cilantro

How to Make Tamale Pie

Start by making the crust – cook the cornmeal, water and evaporated milk in a saucepan until it is thickened. Then stir in the green chiles.

Reserve 1 cup of the crust, and press the rest in a 9×9-inch baking dish. Partially bake the bottom crust.

Make the filling by cooking the ground beef and onions, then add the garlic.

Stir the enchilada sauce, corn and olives into the ground beef mixture.

Pour this on top of the semi-baked crust.

Top with the remaining crust and return to the oven.

Bake for 15-20 minutes, then top the Tamale Pie with the cheese and return to the oven until the cheese is melted.

Serve topped with jalapenos and cilantro, if desired.

Shortcuts

This recipe really is already pretty easy, but if you want to make it even faster, you can use a small box of cornbread mix instead of the crust. If you do this, I wouldn’t suggest an upper and lower crust, like in this recipe. I would make the filling and place it in your baking dish. Then mix up the cornbread mix according to the box directions and spread it on top of the filling mixture. You’ll have to watch the baking time, as it may take longer to bake this way.

You can use a homemade enchilada sauce, but I find that a can works well in this recipe. Use what you like – I usually use a mild, red enchilada sauce.

You can also make this ahead of time. Par-bake the bottom crust, top it with the filling, and add top crust. Finish baking just before you are ready to serve it. You may need to add on another 10-15 minutes of baking time, especially if the dish is coming from being refrigerated.

More Tex-Mex Recipes

Tex-Mex Slow Cooker Meatballs
Tex-Mex Bacon Cheeseburgers
Southwest Egg Rolls
Chicken Chimichanga Recipe
Taco Casserole

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Tamale Pie

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4 servings

Course: Main Dish

Cuisine: Mexican

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This easy Tamale Pie has a corneal crust filled with a spiced ground beef filling. This is a taste of the southwest – and it’s super easy to make!

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Ingredients

For the Crust:

• ▢ 1 1/2 cups yellow cornmeal
• ▢ 1 cup water
• ▢ 3/4 cup evaporated milk
• ▢ 1 teaspoon salt
• ▢ 4 oz can diced green chiles

For the Filling:

• ▢ 1 lb ground beef
• ▢ 1/2 medium onion chopped
• ▢ 1/2 teaspoon salt
• ▢ 2 cloves garlic minced
• ▢ 1 10 oz can enchilada sauce
• ▢ 1/2 cup frozen corn thawed
• ▢ 1/4 cup sliced black olives
• ▢ 1/2 cup shredded Colby jack cheese
• ▢ Sliced jalapenos optional
• ▢ Cilantro optional

Instructions

• Preheat the oven to 425ºF. Spray a 9×9-inch baking dish with nonstick cooking spray.
• Combine the cornmeal, water, evaporated milk and salt in a medium saucepan. Cook over medium heat, stirring frequently, for 5-7 minutes, or until it is thickened.
• Stir in the green chiles.
• Reserve 1 cup of the crust mixture. Take the remaining crust mixture and spread it on the bottom and up sides of the prepared baking dish.
• Bake the crust for 10 minutes. Cool slightly.
• While the crust bakes: In a large skillet over medium-high heat, cook the ground beef, breaking it up as it cooks. When it’s about halfway cooked, add the onion and continue to cook until the beef is cooked through and the onion is tender. Season with salt.
• Add the garlic and cook another 30-60 seconds.
• Drain the excess from the beef, if needed.
• Add the enchilada sauce, corn, and olives and stir to combine.
• Spoon the filling into the crust. Spread the reserved crust mixture over the top.
• Bake the Tamale Pie for 15-20 minutes, then sprinkle with the cheese. Bake for an additional 5-10 minutes, or until the cheese is melted.
• Garnish with sliced jalapeños and cilantro, if desired.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving: 1/4 of recipe, Calories: 535kcal (27%), Carbohydrates: 58g (19%), Protein: 34g (68%), Fat: 21g (32%), Saturated Fat: 8g (50%), Cholesterol: 93mg (31%), Sodium: 1767mg (77%), Fiber: 4g (17%), Sugar: 5g (6%)

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