Easy Tamale Pie with Cheddar Cornbread Topping

Savoury ground beef, black beans and sweet corn simmered in red enchilada sauce, then baked under a golden, cheesy cornbread topping.
This tamale pie is a hearty, cosy casserole with all the flavours of tamales and none of the fuss.

Let’s talk about why it’s called tamale pie.
Real tamales are corn masa dough wrapped around a savoury filling and steamed, which is delicious but a real labour of love.
Tamale pie gives you the same idea in casserole form: a spiced meat filling with a sweet, tender corn layer on top.

The filling is quick to make. Beef is browned with onion and garlic, then simmered with taco seasoning, enchilada sauce, beans and corn for 5 minutes until it’s thick and saucy. Then a box of corn muffin mix, stirred with cheddar, gets spread over the top and bakes into a fluffy, golden crust that soaks up a little of the sauce underneath.

It’s perfect for busy weeknights, feeding a crowd, potlucks, and anyone who loves cornbread with chili.

Why You’ll Love This Tamale Pie

Tamale flavour, no wrapping: all the comfort in a casserole.
Cheddar cornbread topping: sweet, cheesy and golden.
Hearty filling: beef, black beans and corn in enchilada sauce.
Box-mix shortcut: corn muffin mix makes it easy.
Customisable: top with your favourite Mexican toppings.

Ingredient Notes & Easy Substitutions

Ground beef – 90% lean means you won’t need to drain it. Ground turkey works too.

Onion and garlic – The savoury base of the filling.

Taco seasoning – Store-bought or homemade.

Red enchilada sauce – Adds a rich, mildly spicy sauce. Green enchilada sauce gives a tangier version.

Black beans and corn – Add heartiness and sweetness. Frozen, canned or fresh corn all work.

Corn muffin mix – An 8.5-ounce box such as Jiffy, prepared with the egg and milk the box calls for.

Cheddar cheese – Stirred into the batter for a cheesy cornbread.

Step-by-Step Guide to Making Tamale Pie

1. Brown the beef

Heat the oven to 350°F and grease a 2-quart baking dish. Brown the beef in a little oil, seasoned with salt and pepper, then add the onion and cook until soft. Add the garlic for 30 seconds.

2. Make the filling

Stir in the taco seasoning, enchilada sauce, beans and corn. Simmer for 5 minutes until it’s thick and saucy, then spread it into the baking dish.

3. Make the cornbread topping

Mix the corn muffin mix with the egg and milk the box calls for, then stir in the cheese just until combined. Spread it evenly over the filling.

4. Bake

Bake for 40 to 45 minutes, until the cornbread is golden and a toothpick comes out with just a few crumbs. If the top browns too fast, lay a piece of foil over it.

5. Serve

Slice and serve with sour cream, avocado and pico de gallo.

Tamale Pie

Seasoned ground beef, black beans and corn simmered in red enchilada sauce, then baked under a golden cheddar cornbread topping. A hearty, Mexican-style casserole that feeds a crowd.

Print Pin

Course: Main Course

Cuisine: Mexican

Keyword: tamale casserole, tamale pie, tamale pie with cornbread

Prep Time: 20

Cook Time: 55

Total Time: 1 15

Servings: servings

Calories: 497kcal

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.

Notes

Nutrition: Estimated per serving from the ingredients, using a Jiffy-style mix prepared with 1 egg and 1/3 cup milk, without serving toppings.

Nutrition

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Tips for the Best Tamale Pie

Simmer the filling: 5 minutes thickens it so the topping doesn’t sink.
Spread the batter gently: a spatula helps cover the filling evenly.
Don’t overmix the batter: stir just until combined.
Check with a toothpick: a few crumbs means it’s done.
Use foil if needed: it stops the top over-browning.

Common Mistakes to Avoid

Runny filling: simmer it so it’s thick before baking.
Underbaking the cornbread: the centre should be set.
Overmixing: it can make the cornbread dense.
Using too small a dish: a 2-quart dish gives the right thickness.

Easy Ways to Change It Up

The recipe card is the original version. These are optional ideas:

Ground turkey or chicken: instead of beef.
Green enchilada sauce: for a tangier flavour.
Spicy: add diced jalapeños to the filling or cornbread.
Pepper jack: use it instead of cheddar in the topping.
Pinto beans: instead of black beans.

How to Serve Tamale Pie

Top each slice with sour cream, avocado or guacamole and pico de gallo. A crisp green salad, Mexican rice or a simple slaw makes a great side.

Make-Ahead and Storage Tips

Prep ahead: make the filling ahead and refrigerate. Mix and add the cornbread topping just before baking.
Leftovers: store in an airtight container in the fridge and eat within a few days.
Reheating: warm slices in the oven or microwave.