Go Back
+ servings

Tamale Pie

All the flavors of a tamale in pie form

Course Main Course
Cuisine American, Mexican
Prep 30 minutes
Cook 1 hour
Total 1 hour 30 minutes
Servings 8 servings
Calories 547 kcal
Author Michelle


For the Filling:

  • 1 tablespoon vegetable oil
  • 1 medium onion finely chopped
  • 1 green bell pepper finely chopped
  • 2 jalapeño peppers seeded and minced
  • pounds ground beef
  • cups corn kernels fresh or frozen
  • 14.5 ounces canned diced tomatoes
  • 3 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • ½ cup sliced black olives optional*
  • 4 ounces Monterey Jack cheese shredded (about 1 cup shredded)

For the Cornbread Topping:

  • cups yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup whole milk
  • 6 tablespoons unsalted butter melted


  1. Preheat oven to 375 degrees F.
  2. Making the Filling: In a large skillet over medium-high heat, warm the oil until hot. Add the onion, green pepper and jalapeños, and cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl and set aside.
  3. Reduce the heat to medium and add the ground beef to the pan. Cook, stirring occasionally to break up the meat, until browned, 5 to 10 minutes. Once the meat is browned, add the onion mixture back to the pan. Stir in the corn, diced tomatoes, tomato paste, chili powder, cumin and salt. Stir well to ensure that the spices and the tomato paste are evenly distributed. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and let stand while preparing the cornbread topping.
  4. Make the Cornbread Topping: Whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl. In a separate medium bowl, whisk together the eggs, milk and melted butter. Pour the wet ingredients over the cornmeal mixture and stir together until barely incorporated.
  5. Assemble & Bake the Pie: Stir the olives and shredded cheese into the beef mixture and pour it into a 9x13-inch baking dish, smoothing the top. Pour the cornbread batter over the filling, using a spatula to spread it into an even layer. Bake for 30 to 40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Allow the pie to rest for 15 minutes before serving.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Tamale Pie
Amount Per Serving
Calories 547 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 13g81%
Cholesterol 131mg44%
Sodium 1381mg60%
Potassium 936mg27%
Carbohydrates 51g17%
Fiber 6g25%
Sugar 9g10%
Protein 30g60%
Vitamin A 1375IU28%
Vitamin C 23.7mg29%
Calcium 269mg27%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.