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This Tamale Pie gives you all the cozy, comforting flavor of tamales without any of the work. A savory filling of ground beef, black beans, and corn simmers in red enchilada sauce and taco seasoning, then gets topped with a cheesy cornbread crust and baked until golden.
The cornbread soaks up a little of that saucy filling underneath, and the top bakes up tender and lightly crisp. Thanks to a box of corn muffin mix, it’s an easy weeknight dinner that tastes like you fussed all afternoon.
You’ll find more hearty ground beef dinners in my beef recipes.
Why You’ll Love This Recipe
- Tamale flavor, made easy: No husks, no masa, no steaming.
- Cheesy cornbread topping: A box of corn muffin mix plus cheddar.
- Hearty filling: Beef, beans, corn, and enchilada sauce.
- Family-friendly: Mild, comforting, and easy to customize with toppings.
- One dish: Everything bakes together in a 2-quart casserole.
Ingredients Breakdown
Here’s what goes into this tamale pie. You’ll find exact amounts in the recipe card at the bottom of the page.
- Olive oil and ground beef: One pound of 90% lean beef makes the filling.
- Onion and garlic: For savory flavor.
- Taco seasoning: Adds warm, Tex-Mex spices.
- Red enchilada sauce: Gives the filling its rich, saucy base.
- Black beans and corn: For heartiness and a touch of sweetness.
- Corn muffin mix: One 8.5-ounce box, like Jiffy, prepared with the egg and milk the box calls for.
- Shredded cheddar: Stirred into the cornbread batter.
- For serving (optional): Sour cream, avocado, and pico de gallo.
Step-by-Step Instructions
1. Prep the dish
Heat your oven to 350°F and coat a 2-quart baking dish with cooking spray.
2. Cook the beef and onion
Heat the oil in a large pan over medium heat. Add the beef and season with salt and pepper. Cook for 4 to 5 minutes, then add the onion and cook for about 4 minutes more, until it softens and the beef is cooked through. Add the garlic and cook for 30 seconds.
3. Simmer the filling
Stir in the taco seasoning, enchilada sauce, beans, and corn. Bring it to a simmer and cook for 5 minutes. Spread the beef mixture evenly in the baking dish.
4. Make the cornbread topping
Put the corn muffin mix in a bowl and add the egg and milk as the package directs. Mix it into a batter, then stir in the cheese until just combined.
5. Top and bake
Spread the batter over the beef layer. Bake for 40 to 45 minutes, until the topping is golden and a toothpick in the cornbread comes out with just a few crumbs. If it browns too fast, cover it with foil for the rest of the bake.
6. Serve
Slice and serve, topped with sour cream, avocado, and pico de gallo if you like.
Tips and Variations
- Don’t overmix the batter: Stir in the cheese just until combined for a tender topping.
- Spread the batter to the edges: It helps seal in the filling as it bakes.
- Tent with foil if needed: If the top browns before the center is done, cover it loosely.
- Use the toothpick test: A few moist crumbs means it’s ready.
- Swap the beans: Pinto or kidney beans work well.
- Add some heat: Use hot enchilada sauce or add diced green chiles to the filling.
How to Serve This Recipe
Scoop or slice the tamale pie and top each serving with sour cream, sliced avocado, and a spoonful of pico de gallo.
It’s a full meal on its own, but a side of Easy Homemade Guacamole, a fresh Marinated Cucumber, Tomato, and Onion Salad, or a cup of Mexican Street Corn Soup makes it extra special.
Frequently Asked Questions
What is tamale pie?
It’s a casserole with a seasoned meat filling and a cornbread topping. It has the flavor of tamales without the work.
What corn muffin mix should I use?
An 8.5-ounce box, like Jiffy, prepared with the egg and milk listed on the package.
How do I know when it’s done?
Bake it at 350°F for 40 to 45 minutes, until the top is golden and a toothpick in the cornbread comes out with just a few crumbs.
What size dish do I need?
A 2-quart baking dish, coated with cooking spray.
What toppings go with tamale pie?
Sour cream, avocado, and pico de gallo are classic.
You May Also Love
- Zucchini Cornbread Casserole
- 5-Ingredient Beef Enchilada Casserole
- Chile Relleno Casserole
- Classic Beef Chili
- Cheesy Taco Pasta
Tamale Pie
Equipment
- 2-quart baking dish
- Large pan
- Mixing bowl
- Cooking spray
Ingredients
Filling
- 2 teaspoons olive oil
- 1 pound ground beef 90% lean
- 1/2 cup onion finely chopped
- 1 teaspoon garlic minced
- 1 tablespoon taco seasoning
- 10 ounce can red enchilada sauce
- 15 ounce can black beans drained and rinsed
- 1 cup corn kernels
- salt and pepper to taste
Topping
- 1 (8.5-ounce) box corn muffin mix such as Jiffy
- egg and milk as directed on the box
- 1 cup shredded cheddar cheese
- sour cream, avocado and pico de gallo optional, for serving
Instructions
- Heat the oven to 350°F and coat a 2-quart baking dish with cooking spray.
Filling
- Heat the oil in a large pan over medium heat. Add the beef and season with salt and pepper. Cook for 4 to 5 minutes, then add the onion and cook for about 4 minutes more, until it softens and the beef is cooked through.
- Add the garlic and cook for 30 seconds.
- Stir in the taco seasoning, enchilada sauce, beans and corn. Bring to a simmer and cook for 5 minutes.
- Spread the beef mixture evenly in the baking dish.
Topping
- Put the corn muffin mix in a bowl and add the egg and milk as the package directs. Mix into a batter, then stir in the cheese until just combined.
- Spread the batter over the beef layer.
- Bake for 40 to 45 minutes, until the topping is golden and a toothpick in the cornbread comes out with just a few crumbs. If it browns too quickly, cover with foil for the rest of the bake.
- Slice and serve, topped with sour cream, avocado and pico de gallo if you like.
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- Nutrition: Estimated per serving from the ingredients, using a Jiffy-style mix prepared with 1 egg and 1/3 cup milk, without serving toppings.
