Classic Beef Tamale Pie
Servings: 6
Calories: 725kcal
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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Equipment
- 12-inch cast-iron skillet or 9x13" 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 tbsp 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 tbsp chili powder, 1½ tsp ground cumin, 1 tsp dried oregano, 2 tsp Kosher salt, 1 tsp black pepper, 2 tbsp 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 tbsp sugar, 1 tbsp baking powder, ½ tsp Kosher salt, 1 large egg, 1 cup whole milk, 3 tbsp 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
Video
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