Why You’ll Love This Recipe

I love this recipe because it’s cozy, filling, and comes together in just one pan. The beef mixture is rich with chili, cumin, and paprika, while the cornbread topping adds a buttery, slightly sweet contrast that bakes up beautifully. It’s perfect for family dinners, potlucks, or meal prepping because it reheats like a dream. Plus, it’s endlessly adaptable—you can make it spicy, cheesy, vegetarian, or even gluten-free with just a few tweaks.

Ingredients

(Full ingredient amounts are listed below in the recipe card.)

For the Beef Filling

1 tablespoon olive oil
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 (15 oz) can diced tomatoes, drained
1 (8 oz) can tomato sauce
1 (15 oz) can black beans or pinto beans, drained and rinsed (optional)
1 cup frozen corn (or canned, drained)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

For the Cornbread Topping

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 large egg
¼ cup vegetable oil
½ cup shredded cheddar cheese (optional, for topping)

Directions

1. Preheat the Oven

Preheat the oven to 375°F (190°C).

2. Make the Beef Filling

In a large skillet over medium heat, I heat the olive oil and add diced onion, cooking until softened (about 3–4 minutes).
I add the garlic and cook for another minute.
Then I add the ground beef, breaking it apart with a spoon until browned. I drain any excess fat if needed.
I stir in chili powder, cumin, smoked paprika, salt, and pepper.
Next, I mix in diced tomatoes, tomato sauce, corn, and beans (if using).
I let it simmer for 5–7 minutes, until slightly thickened.
Once done, I stir in the shredded cheddar and Monterey Jack cheeses and pour the mixture into a greased 9×13-inch baking dish.

3. Make the Cornbread Topping

In a medium bowl, I combine cornmeal, flour, sugar, baking powder, and salt.
In another bowl, I whisk together milk, egg, and oil.
I pour the wet mixture into the dry ingredients and stir until just combined—being careful not to overmix, as that can make the topping dense.

4. Assemble and Bake

I pour the cornbread batter evenly over the beef filling.
For extra cheesiness, I sprinkle a bit of cheddar on top.
I bake for 25–30 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out clean.

5. Serve

I let the tamale pie rest for about 10 minutes before slicing. Then I serve it with my favorite toppings—like sour cream, sliced jalapeños, or chopped cilantro.

Servings and Timing

Yield: 6–8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

Spicy Version: I add diced jalapeños or a dash of cayenne to the beef filling.
Vegetarian Option: I skip the beef and use a mix of beans, corn, and diced bell peppers instead.
Cheese Variations: Pepper Jack or a Mexican blend adds extra flavor and spice.
Make-Ahead Tip: I prepare the beef filling a day in advance, refrigerate it, and add the cornbread batter just before baking.
Gluten-Free Version: I use a 1:1 gluten-free flour blend in the cornbread mixture.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: The baked pie can be frozen (covered tightly) for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in the oven at 350°F for about 15–20 minutes, or microwave individual servings for 1–2 minutes.

FAQs

Can I use ground turkey instead of beef?

Yes, it’s a great lean alternative. I sometimes add an extra teaspoon of oil since turkey is lower in fat.

Can I make this dish dairy-free?

Yes, I use dairy-free cheese or skip it entirely, and substitute almond milk or oat milk in the cornbread.

Why is it called “tamale pie”?

It’s inspired by the flavors of tamales—spiced meat and cornmeal—but baked casserole-style instead of wrapped in corn husks.

Can I cook this in a cast iron skillet?

Absolutely! I brown the beef right in the skillet, add the cornbread batter on top, and transfer it straight to the oven.

How do I know when it’s done?

The cornbread should be golden brown, and a toothpick inserted into the center should come out clean.

Can I make it extra saucy?

Yes, I add an extra ½ cup of tomato sauce or a splash of broth if I want a juicier filling.

Can I serve this for guests?

Definitely—this dish is a crowd-pleaser! I garnish with chopped cilantro, lime wedges, and a dollop of sour cream for a beautiful presentation.

What sides go best with tamale pie?

I love serving it with a simple salad, Mexican rice, or roasted vegetables.

Conclusion

This Classic Beef Tamale Pie is everything I love about comfort food—rich, hearty, and full of bold flavor. The perfectly seasoned beef filling pairs beautifully with the fluffy cornbread topping, and it’s just as good the next day (if there are leftovers!). Whether I’m feeding family or bringing a dish to share, this tamale pie always earns rave reviews. It’s simple, soul-warming, and guaranteed to become a favorite in your recipe rotation.