Tamale Pie

This tamale pie is so cozy and delicious! A savory chili-like stew, topped with a golden cornmeal crust- a healthy, comfort food meal that is vegetarian and gluten-free adaptable!

Here’s an easy weeknight dinner recipe for Tamale Pie that can be made with ground chicken, turkey, or beef, or keep it vegetarian and use ground vegetarian “meat.” We add beans, veggies, and enchilada sauce to create a flavorful stovetop filling.

Whisk up a quick batch of cornbread batter and spread it over the top before baking. When it comes out, it is transformed into a golden cornbread-crusted pan of deliciousness!

Why you’ll love TamalE PIE

What I love about this one-pot meal is how fast and easy it is to put together ( about 30 minutes of hands-on time), letting the oven do the rest of the work. It is also very adaptable- use whichever meat or veggie meat you like! We add lots of veggies for extra nutrition, but you do you. Add cheese for extra richness, or vegan cheese. You can even use leftover chili as the base. A fun, easy recipe you’ll love!

How to make Tamale Pie

Step 1: Make the filling on the stovetop with veggies and your choice of meat – chicken, turkey or beef- or try vegetarian ground “meat”. You can even use leftover chili!

Step 2: Stir in enchilada sauce, either store-bought or our easy enchilada blender sauce; see recipe notes, and turn off the heat.

Step 3: Make the cornbread topping, whisking the ingredients together in a bowl.

Step 4: Stir in cheese; pepper jack cheese, cheddar, Mexican cheese blend, mozzarella, or vegan cheese works well here.

Step 5: Spread the cornbread batter over the stew, then top with jalapeños. Bring it to a simmer on the stove.

Step 6: Then put it in the oven to bake ( over a sheet pan). Bake for 25-30 minutes at 400F.

The Cornbread will bake over top of the filling, and when it comes out, it will be golden, puffed, and delicious! My husband loves it rubbed with a little pat of butter; up to you!

Serving suggestions

Top with a dollop of sour cream or avocado, hot sauce and fresh cilantro. Serve with a leafy green salad or our Mexican Slaw.

Storage and Make Ahead

• Store leftovers in the refrigerator for up to 4 days. If using cast iron, store it in a different airtight container, as cast iron can rust in the fridge. Reheat in a 350F oven or in the microwave.
• If making ahead, feel free to make the filling up to 3 days ahead. The cornbread batter should be made close to baking time as the baking powder is activated once wet.
• You can also make this with left over chili- just make sure it is a little saucy.

Simple Delicious Tamale Pie, a simple weeknight meal, easily vegetarian, adaptable, and perfect for weeknights! Let us know what you think in the comments below.

More Favorite Cornbread Recipes

• Vegan Cornbread Muffins
• Classic Homemade Cornbread
• Cornbread Casserole
• Zucchini Cornbread
• Cornbread Stuffing with Cranberries and Pecans

Tamale Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 18 reviews

• Author: Sylvia Fountaine | Feasting at home
• Prep Time: 25
• Cook Time: 30
• Total Time: 55 minutes
• Yield: 6 1x
• Category: Bean recipe, beef recipe, Dinner, fall dinner, Main, meal prep, one pot meal, weeknight dinner, winter dinner
• Method: Baked, stovetop
• Cuisine: American, Mexican
• Diet: fiber, high protein

Print Recipe

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Description

Simple, Delicious Tamale Pie with your choice of ground turkey, beef, or veggie meat topped with a delicious cornbread crust. Vegetarian and Gluten-free are adaptable.

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Ingredients

Units USM Scale 1/2x1x2x

Filling

• 1-2 teaspoons olive oil
• 1 onion, diced
• 4 garlic cloves, rough chopped
• 1 lb ground meat (chicken, turkey, or beef) or use vegetarian ground "meat".
• 1 red bell pepper, diced (optional)
• 14-ounce can black beans, drained (or sub other beans, extra veggies or more meat)
• 1 cup fresh or frozen corn, optional
• 1 teaspoon salt, more to taste
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon dried mexican oregano (or use regular)
• 1 teaspoon smoked paprika, optional
• 1 1/2 cups enchilada sauce
• 4-ounce can of drained green chilies
• 1-2 tablespoons chopped fresh cilantro- optional
• 1- 1 1/2 cups grated pepper jack cheese (or sub cheddar, Mexican cheese blend or vegan cheese- anything melty)
• optional- 1/4 cup water if stew is overly thick

Cornbread Topping

• 1 cup cornmeal
• 1/3 cup AP flour (or gluten-free flour blend)
• 1 1/2 teaspoons baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup milk, plant-based milk, or buttermilk, more as needed
• 2 1/2 tablespoons olive oil or melted butter
• 1 jalapeño, sliced- optional
• Garnish with a pat of butter, fresh cilantro, sour cream (or avocado) and hot sauce ( all optional).

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Instructions

1. Preheat oven to 400F
2. Make the filling: In a 10-inch oven-proof or cast iron skillet, sauté the onion, garlic, ground meat, and salt over medium heat until the meat is golden brown, about 10 minutes. If your meat is lean, add a little olive oil. Stir in the bell pepper, corn, drained beans, and spices; cook for 3 minutes. Stir in the enchilada sauce and optional canned chilies; bring to a simmer over low heat. Stir in the cheese and cilantro. Turn the heat off.
3. Taste, adjust salt and spices. You want this stew base to be flavorful and robust in flavor and just slightly liquidy.
4. Make the Cornmeal Crust: Mix cornmeal, flour, baking powder, salt, and sugar in a medium bowl. In a small bowl, whisk the egg, milk, and oil. Pour the wet ingredients into the dry and whisk. If it seems dry, just add a few more tablespoons of milk until the mixture is pourable.
5. Combine. Loosen the stew with a splash of water if it seems overly thick. Pour the cornbread batter in a thin layer over top, starting in the middle and spreading outward to the edges. Give the pan a good shake. Top with thinly sliced jalapeño (or more grated cheese).
6. Bring to a simmer on the stove; you want the stew hot before putting it in the oven, then place it on the middle rack. Place a sheet pan below to catch any overflow.
7. Bake for 25-30 minutes or until puffed and beautifully golden. Brush with butter if you like!
8. Serve with fresh cilantro, sour cream, or avocado and hot sauce.

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Notes

Plant-based meat. No need to brown first unless you want to- cook the onion, garlic and bell pepper until tender, then add the ground veggie meat. Feel free to add vegan cheese. 

Baking dish. If you don’t have an oven-proof skillet, bake this in a 9 x 13inch baking dish; it will take a little longer to bake. 

Leftovers keep 4 days in an airtight container in the fridge. Do not store this in the cast iron skillet as it can rust.

Nutrition

• Serving Size:
• Calories: 347
• Sugar: 7.5 g
• Sodium: 1085.7 mg
• Fat: 13.6 g
• Saturated Fat: 3.8 g
• Carbohydrates: 36.4 g
• Fiber: 6.4 g
• Protein: 20.2 g
• Cholesterol: 70.9 mg

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