If you’re craving something hearty, cheesy, and packed with Tex-Mex flavor—but still easy enough for a weeknight—this Tamale Pie is the answer. You can prepare it ahead of time, freeze it for later use, or serve it straight from the oven.
Ingredients & Substitutions
Ground Beef – I like using lean ground beef (90/10 or higher) so you don’t have to drain any excess fat.
Poblano Peppers – You can swap in 1 bell pepper instead.
Corn – I used frozen corn, but ½ can of drained canned corn works just as well.
Enchilada Sauce – Homemade or store-bought both work great. My go-to store brand is Siete Red Enchilada Sauce.
Cornbread Mix – I use Jiffy for the topping, but any 8.5 oz corn muffin mix will work.
Cheese – I love sharp cheddar for its bold flavor, but Monterey Jack or Pepper Jack are also great choices for a melty, slightly spicy twist.
Full ingredient list with quantities in the recipe card below
How to Make Tamale Pie
Step 1 | Cook the Filling
Brown the ground beef with poblanos, onion, and garlic, then stir in beans, corn, enchilada sauce, cheese, and salt. Spread it into a 9x9-inch dish.
Step 2 | Mix and Pour the Masa Topping
Prepare your Jiffy cornbread batter, pour it over the filling, and sprinkle with cheese.
Step 3 | Bake and Serve
Bake at 375°F for 25-30 minutes until golden and cooked through; let cool slightly before serving.
Tips
Add spice: If you want to add a little heat, mix in a pinch of cayenne pepper or finely chopped jalapeño peppers into the filling while cooking.
Topping Ideas: For extra flavor, top your tamale pie with a dollop of sour cream, slices of avocado, a sprinkle of chopped fresh cilantro, or a squeeze of lime juice.
Make It Ahead of Time!
Assemble Ahead: Build the full casserole (including the Jiffy cornbread topping) up to 1 day in advance. Cover and refrigerate.
Prep in Stages: You can also cook the beef filling up to 2 days ahead and assemble the casserole later with freshly mixed cornbread.
Baking Tip: Add 10 extra minutes to the cook time.
Freeze for Later
Reheat: Warm in the oven at 350°F for 40-50 minutes, or until heated through. Cover with foil to prevent the cornbread from burning. It's perfect for an easy freezer meal.
Freeze After Baking: Bake the casserole first, let it cool completely, then wrap it tightly and freeze.
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Texas Tamale Pie
Ingredients
For the Filling:
- 1 pound lean ground beef
- 2 medium poblano peppers deseeded and diced
- 1 small onion chopped
- 2 cloves garlic minced
- 1 15 oz can black beans drained and rinsed
- 8 oz frozen corn
- 1 10 oz can red enchilada sauce I love Siete Red enchilada sauce
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon salt
For the Cornbread Topping:
- 1 8.5 oz box Jiffy corn bread mix
- 1 large egg
- ⅓ cup whole milk
- ½ cup cheddar cheese
Instructions
- Preheat the oven to 375°F.
- In a large skillet over medium-high heat, brown the ground beef with the diced poblano peppers and chopped onion until the meat is fully cooked and the vegetables have softened. Add the minced garlic and cook for 1 more minute.
- Stir in the black beans, corn, enchilada sauce, salt, and cheddar cheese. Mix well and pour the filling into a 9x9-inch casserole dish and spread evenly.
- In a large bowl, prepare the cornbread batter according to package instructions using the egg and milk. Pour the batter evenly over the filling in the casserole dish. Sprinkle the remaining ½ cup cheddar cheese on top.
- In a large bowl, mix the cornbread batter according to the package instructions (using the eggs and milk). Pour the batter evenly over the beef mixture in the casserole dish. Top with cheese
- Bake for 25-30 minutes, or until the cornbread is golden brown and cooked through.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!