This Classic Beef Tamale Pie layers a savory, warmly spiced beef filling with a golden, tender cornmeal topping. Made with Ro-Tel for a little extra chile flavor, it’s an easy, satisfying comfort-food dinner for sharing.
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🥫 The Ingredients
The filling is savory and warmly spiced, balanced by a tender, golden topping with a hint of sweetness. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Ground beef: Use 85–90% lean beef for a flavorful filling without too much excess fat. Ground turkey or chicken can work, though the filling will be leaner.
- Ro-Tel: If you can’t get Ro-tel, use one 14-ounce can of diced tomatoes. Leave it undrained for a saucier filling, or drain it if you prefer a thicker one. Choose mild or hot to suit your taste.
- Beans: Pinto beans add heartiness; black beans are an easy substitute. You can omit them if you prefer a meatier filling.
- Green chiles: Canned diced green chiles add mild chile flavor. Omit them or use extra Ro-Tel if you can’t find them.
- Cheese: Sharp cheddar or Monterey Jack both work well. Pepper Jack adds extra heat.
- Cornmeal and masa harina: The topping uses equal parts yellow cornmeal and masa harina for a tender, distinctly corn-forward flavor. Use ½ cup of each; masa harina is not the same as cornmeal or corn flour.
- Milk and butter: Whole milk makes the topping tender, but lower-fat milk can be used. Melted neutral oil can replace the butter.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for Perfect Tamale Pie
- Thicken the filling: Simmer it until hearty and not watery. If using undrained Ro-Tel, give the filling a little extra time to reduce so the topping doesn’t turn soggy.
- Taste before assembling: Adjust the salt and spices after the filling simmers. Canned tomatoes, beans, and chiles can vary in saltiness and heat.
- Use the right dish: A 9-by-13-inch baking dish gives the filling and topping room to cook evenly. If using a smaller dish, check for doneness early.
- Mix the topping gently: Stir just until the dry ingredients are moistened; overmixing can make the cornmeal topping dense.
- Spread the topping evenly: Spoon it over the filling in small dollops, then gently smooth them together. It’s okay if a few spots of filling show.
- Check for doneness: The topping should be golden, and a toothpick inserted into its center should come out clean.
- Let it rest: Rest the pie for about 10 minutes after baking so the filling settles and slices more neatly.
- Make it ahead: Prepare the filling in advance and refrigerate it. Reheat until hot before adding the freshly mixed topping and baking.
👩🏼🍳 How to Make Beef Tamale Pie
- Step 1: Sauté the onions and garlic in the oil until soft. Add the beef and cook until no longer pink. Remove most of the rendered grease.
- Step 2: Stir in the chili powder, cumin, oregano, salt, pepper, and tomato paste. Cook, stirring often, for about 1 minute.
- Step 3: Stir in the tomatoes (Ro-tel), beans, and green chiles. Simmer for 3 to 5 minutes.
- Step 4: In a medium-sized bowl, whisk the flour with the masa harina (if using), cornmeal, baking powder, and sugar.
- Step 5: Stir in the egg, milk, and melted butter until the batter is thickened. Fold in the creamed corn.
- Step 6: Sprinkle the cheese over the meat mixture.
- Step 7: Spread the tamale/cornbread dough over the cheese-and-meat mixture.
- Step 8: Bake at 375°F for 30 minutes, or until an inserted toothpick comes out clean. Let rest on a rack for 10 minutes.
Expert Tip
No 12-inch cast-iron skillet? Brown the beef and prepare the filling in any large skillet, then transfer it to a greased 9×13-inch baking dish. Sprinkle on the cheese, spread the topping evenly over the filling, and bake as directed, checking for doneness around 25 minutes.
🍽️ How to Serve
- Serve warm, straight from the baking dish, with a spoonful of sour cream or crema.
- Add chopped cilantro, sliced scallions, or diced avocado for a fresh finish.
- Offer hot sauce or pickled jalapeños on the side for anyone who wants more heat.
- Pair it with a crisp green salad, cabbage slaw, or simply dressed lettuce to balance the hearty filling.
- For a fuller meal, serve alongside homemade Mexican rice, authentic refried beans, or roasted vegetables.
🙋🏽♂️ Frequently Asked Questions
Can I make beef tamale pie ahead of time?
Yes. Prepare the filling up to two days ahead and refrigerate it. Reheat until hot, transfer it to the baking dish, then add freshly mixed topping and bake.
How should I store leftover beef tamale pie?
Let it cool, cover the dish or transfer portions to an airtight container, and refrigerate for up to four days.
Can I freeze beef tamale pie?
Yes. Cool it completely, wrap it tightly, and freeze for up to three months. Thaw overnight in the refrigerator and reheat covered in a 350°F oven until hot.
How do I keep beef tamale pie from getting soggy?
Simmer the filling until it’s thick before assembling. If using undrained Ro-Tel, cook the filling a little longer to reduce excess liquid.
Can I make beef tamale pie less spicy?
Use mild Ro-Tel, mild green chiles, and a modest amount of chili powder. You can also leave out the hot sauce and serve it on the side.
How do I know when beef tamale pie is done?
The topping should be golden, and a toothpick inserted into the center of the topping should come out clean. Let the pie rest for about 10 minutes before serving.
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Classic Beef Tamale Pie
A comforting beef tamale pie with a savory Ro-Tel filling and a golden cornmeal-and-masa topping—easy to make and perfect for sharing.
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Servings: 6
Calories: 725kcal
Video
Equipment
- 12-inch cast-iron skillet or 9×13" oven-safe dish
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 lbs ground beef 85%-90% lean
- 1½ tablespoon chili powder
- 1½ teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoon Kosher salt
- 1 teaspoon black pepper
- 2 tablespoon tomato paste
- 1 14.5 oz can Ro-tel tomatoes or canned diced tomatoes
- 1 15 oz can pinto beans drained
- 1 4 oz can green chiles
- 1½ cups cheddar cheese grated
For the Cornbread Topping
- ½ cup yellow cornmeal fine or medium ground
- ½ cup masa harina
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon Kosher salt
- 1 large egg lightly beaten
- 1 cup whole milk
- 3 tablespoon unsalted butter melted
- ½ cup creamed corn or regular corn kernels
For Serving
- sour cream
- cilantro chopped
- pico de gallo
- pickled jalapeños or fresh, sliced
Instructions
- Heat the oven to 375°F (190°C). If using a baking dish, lightly grease a 9-by-13-inch baking dish with softened butter or cooking spray.
- Heat the oil in a large oven-safe skillet (12-inch) over medium-high heat. Add the onion and cook for 4–5 minutes, until softened. Stir in the garlic and sauté for another 30 seconds.1 tablespoon olive oil, 1 medium onion, 3 cloves garlic
- Add the beef and cook, breaking it up, until browned. Remove most of the rendered grease.2 lbs ground beef
- Stir in the chili powder, cumin, oregano, salt, and tomato paste. Cook for 1 minute. Add the tomatoes, beans, and green chiles. Simmer for 3-5 minutes. Remove from the heat (if using a baking dish, transfer to the prepared dish).1½ tablespoon chili powder, 1½ teaspoon ground cumin, 1 teaspoon dried oregano, 2 teaspoon Kosher salt, 1 teaspoon black pepper, 2 tablespoon tomato paste, 1 14.5 oz can Ro-tel tomatoes, 1 15 oz can pinto beans, 1 4 oz can green chiles
- Sprinkle the cheese over the meat mixture.1½ cups cheddar cheese
- In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Stir the egg, milk, and melted butter into the cornmeal mixture just until combined; fold in the corn.½ cup yellow cornmeal, ½ cup masa harina, 1 cup all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, ½ teaspoon Kosher salt, 1 large egg, 1 cup whole milk, 3 tablespoon unsalted butter, ½ cup creamed corn
- Spoon and spread the cornmeal batter evenly over the top—it’s fine if a little filling peeks through.
- Bake for 25–30 minutes, until the topping is golden and a toothpick inserted in the center comes out clean. Rest for 10 minutes before serving.
- Serve with sour cream, chopped cilantro, pico de gallo, jalapeños, and hot sauce, if desired.sour cream, cilantro, pico de gallo, pickled jalapeños
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- If you don’t have a 12-inch cast-iron skillet, prepare the filling in a large skillet, then transfer it to a greased 9×13-inch baking dish before adding the topping.
- The topping uses equal parts cornmeal and masa harina for a tender, corn-forward texture. If you don’t have masa harina, substitute the same amount of cornmeal; the topping will be a little more crumbly and less tamale-like.
- Let the pie rest for about 10 minutes after baking, so it sets up before serving.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm the covered baking dish in a 350°F oven until heated through.
Nutrition
Calories: 725kcal | Carbohydrates: 47g | Protein: 41g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 187mg | Sodium: 768mg | Potassium: 965mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1288IU | Vitamin C: 4mg | Calcium: 410mg | Iron: 6mg
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