Delicious, old-school, comfort food, this tamale pie recipe is perfect for fall or winter nights.


Recipe Summary

30 mins
50 mins
10 mins
1 hr 30 mins
1 9x13-inch pie


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  • Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  • Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.

  • Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.

  • Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.

Nutrition Facts

311 calories; protein 20.2g; carbohydrates 14.9g; fat 19g; cholesterol 96.6mg; sodium 709.8mg. Full Nutrition

Reviews (1)

Read More Reviews
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was "good..." according to my 10-year-old daughter and teenage son. I pretty much followed the recipe, but substituted ground turkey for the beef (which was fine, since there was sufficient sauce and spices). Also decided to substitute a can of beans for the olives...was going to add the olives to the topping but didn't because I was in a hurry. Maybe next time I will also consider adding some diced zucchini for extra veggies. The addition of the eggs to the cornmeal topping made for a nice, fluffy crust that had the added plus of being gluten-free. I think this is the best tamale pie recipe I ever tried! Read More
Rating: 5 stars
Delicious!! I followed the recipe as it is written. We loved this casserole. Will make again. Read More
Rating: 5 stars
I was looking for a recipe that didn't use boxed cornbread and came across this. It has a very nice flavor and is easily customized to your own taste. I thought the tamale topping might not be enough but I took it to a friend's house for a potluck and everyone thought it was great! Read More