Beefy Tamale pie is a delicious way to change up taco night! All the tamale flavor without the extra tamale work. This is a from-scratch recipe, but feel free to use some shortcuts if you are short on time.
Beef Tamale Pie
I love cooking with cornmeal; it lends a unique texture and flavor that works beautifully in savory bakes. This Beef Tamale Pie uses a cornmeal-based tamale layer as a crust, topped with a seasoned ground beef filling, enchilada-style sauce, and a generous blanket of melted cheese. The result is a comforting, shareable dish that captures classic tamale flavors without the wrapping and rolling.
This version was inspired by a few great tamale pie recipes and adjusted to highlight green chiles and corn in the tamale base. Those ingredients add brightness and texture that complement the rich beef and cheese. If you prefer a faster route, you can substitute a store-bought enchilada sauce or premade taco seasoning—still delicious.
You need more pie in your life. Here are some other pies to try:
No Bake Cherry Cheesecake Fluff Pie · Chicken Tamale Pie · Meyer Lemon Orange Meringue Pie · Steak and Potato Pie · Chicken Pot Pie Soup · Mushroom Pot Pie
The green chiles and corn in the tamale base are standout elements: the chiles add mild heat and a touch of tang, while the corn provides pleasant bursts of sweet-crisp texture. After mixing the tamale batter, bake it briefly until set, then layer the sauced beef and cheese and bake until bubbly.
Bake the tamale base in the oven for 20–25 minutes, or until it’s firm to the touch and the edges pull away slightly from the pan.
Once the base is baked, poke a few holes to help the sauce penetrate, then spread a layer of enchilada sauce over it.
Spoon the seasoned ground beef over the sauced base in an even layer.
Add another layer of enchilada sauce, then cover with plenty of shredded cheese.
Be generous with the cheese—this dish benefits from a melty, browned top. Bake at 350°F (175°C) for 35–40 minutes, then let the pie rest for about 10 minutes to set before slicing.
Slice into wedges and serve with your favorite garnishes—fresh cilantro, sliced avocado, sour cream, diced tomatoes, or pickled jalapeños all work beautifully.
This is an adaptable recipe—add heat with more cayenne or chopped jalapeños, swap the green chiles for roasted poblano, or use ground turkey for a lighter option. The tamale base is forgiving: if you want a richer texture, you can increase the milk slightly or use buttermilk. For a gluten-free version, ensure your flour is a suitable substitute or omit it and adjust the cornmeal ratio.
Beef Tamale Pie
Change up taco night with this hearty beef tamale pie. No tamale wrappers required—this is a simple, hands-on casserole that delivers classic flavors in an easy format.
Ingredients
Ground Beef Mixture
- 1 teaspoon onion powder
- 1.5 pounds ground beef
- 1 tablespoon dried onion
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 tablespoon taco seasoning
- 2 tablespoons Chile Lime seasoning mix (optional — substitute more taco seasoning if unavailable)
- 2 cups water
- 1 tablespoon tomato paste
- ½ teaspoon cayenne pepper (optional, to taste)
Tamale Base
- ½ cup P.A.N. cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 tablespoons avocado oil (or another neutral oil)
- ⅓ cup milk
- 1 egg
- 1 small can diced green chiles, drained
- 1 can corn, drained
- ⅔ cup all-purpose flour
Sauce and Cheese
- 1 batch enchilada sauce (homemade or store-bought)
- 2–3 cups Mexican blend shredded cheese
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Drizzle in the avocado oil and stir until the mixture becomes crumbly.
- In a separate bowl, whisk the milk and egg together, then stir into the cornmeal mixture. Fold in the drained green chiles and corn. Spray a pie pan with cooking spray and spread the tamale base evenly in the pan. Bake for 20–25 minutes, until set.
- While the tamale base bakes, brown the ground beef over medium heat. Drain excess fat, then add the onion powder, dried onion, garlic powder, salt, taco seasoning, Chile Lime seasoning (if using), water, tomato paste, and cayenne. Simmer gently for about 20 minutes so the flavors develop and the mixture thickens.
- Remove the tamale base from the oven. Poke a few holes in the surface and spread a layer of enchilada sauce over it. Top with the seasoned beef, add another layer of sauce, and cover with the shredded cheese.
- Return the pie to the oven and bake at 350°F for 35–40 minutes, until the cheese is melted and bubbly. Let the pie rest for about 10 minutes before slicing and serving with desired garnishes.
Notes
The tamale base is adapted from a classic tamale pie recipe. Feel free to customize the spice level and ingredients: swap in ground turkey, add chopped jalapeños for more kick, or use roasted poblano peppers for a smoky flavor.
For a time-saving option, use store-bought enchilada sauce and premixed taco seasoning.
Nutrition Information (estimate)
Yield: 8 servings · Serving Size: 1
Amount Per Serving (estimate): Calories: 822 · Total Fat: 54g · Saturated Fat: 24g · Trans Fat: 1g · Unsaturated Fat: 24g · Cholesterol: 191mg · Sodium: 1444mg · Carbohydrates: 35g · Fiber: 3g · Sugar: 8g · Protein: 49g
Nutrition data is an estimate. For medical or strict dietary needs, consult a reliable nutrition tool or professional.
Tips, Variations and Storage
To add freshness at the table, serve with chopped cilantro, lime wedges, diced avocado, or a dollop of sour cream. If you like more heat, add sliced jalapeños or increase the cayenne. For a lighter version, use lean ground turkey and reduce the cheese.
Store leftovers covered in the refrigerator for up to 3 days. Reheat portions in the oven at 350°F until warmed through, or microwave individual servings for quick reheating.