My Mom’s Tamale Pie

Tamale Pie was one of my mom’s tried and true regular recipes. Super easy to get right, comfort food that satisfies my heart and soul, all year long.

Tamale Pie is one of those classic recipes from the 70’s that’s still sought after today. I’ve tried a few “new and improved” versions, but I keep coming back to my mom’s Tamale Pie as one that’s- 1. easy with good ingredients 2. Comforting for neighbor-giving 3. Adaptable for vegetarian fare, and 4. Best of all, it ages well over a few days.

Ingredients in the best tamale pie:

Ground Beef or black beans- I use lean ground beef but turkey works, and for a vegetarian option, sub in black beans.

Onion, green bell pepper, and garlic, corn, black olives, cheese, tomato sauce, sharp cheddar, chili powder, salt, pepper and a dash of sugar- All the right ingredients for perfect flavor and texture in this Mexicali-type recipe.

Yellow cornmeal, salt, and butter- Tamale Pie wouldn’t be ‘Tamale’ or ‘Pie’ without the flavorful, crusty, buttery topping made with cornmeal. This topping gets bubbled through with all the insides so it’s even more tasty.

How do you make tamale pie?

Look below for pictorials of the ultra-simple recipe:

After onions and green bell peppers are soft and smell great, I add ground beef and cook until almost no pink is left.

Fresh or canned corn, black olives (optional), and tomato sauce combine with chili powder, salt and pepper. A small helping of sugar adds just enough sweetness that you almost don’t notice but it really is a fabulous component in the dish.

I add sharp cheddar next, or you can use Colby jack, Monterey jack, any combination of your favorite flavorful melty cheeses.

Sauté until the mixture has thickened pretty well. This helps it hold up nicely under the cornmeal topping.

Cornmeal gets simmered with water, salt, and butter. Then spread thinly on top just before baking. Towards the end of baking I like to drop a few pads of butter to melt into the crust for even more flavor.

After about 45 minutes in a moderate oven, this baby comes out bubbly and smelling fantastic. We love it most the day it’s baked because it’s still a little saucy. But Tamale Pie keeps for a few days in the fridge and leftovers are tasty too.

FAQ for Tamale Pie

Can I make Tamale Pie ahead of time?
Yes! You can fully prepare the filling and store it in the fridge for up to a day before baking. Just make the cornmeal topping when you’re ready to assemble and bake.

How can I make Tamale Pie vegetarian?
It’s easy to swap the ground beef for black beans, pinto beans, or even a mix of beans and veggies. This keeps the dish hearty and flavorful without the meat.

Can I use ground turkey instead of beef?
Absolutely. Ground turkey makes it lighter while still keeping that savory flavor.

Do I have to add olives?
Nope! The olives are totally optional. Feel free to skip them or replace them with diced jalapeños or even extra corn for a different flavor.

Can I freeze Tamale Pie?
Yes. Bake the dish as directed, let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven until warmed through.

What sides go well with Tamale Pie?
It’s great on its own but also pairs well with a simple green salad, coleslaw, or even Mexican-style rice.

Can I make the topping spicier?
Definitely! Stir some diced jalapeño, cayenne pepper, or hot sauce into the filling before topping with cornmeal.

How do I prevent the cornmeal topping from being too thick or gummy?
Spread it in a thin, even layer. If it’s too thick, the inside won’t cook properly. Let the baked pie rest for 5–10 minutes before serving so the topping sets.

How long will leftovers last?
Leftovers keep well covered in the refrigerator for up to 3 days. Just reheat in the oven or microwave until hot.

Can I add extra veggies?
Yes! Red bell pepper, jalapeño, or even diced potatoes taste delicious in this recipe.

The flavor of Tamale Pie is the best of both worlds—fresh and garden-bright yet rich and slow-simmered, all in a fraction of the time. The bottom is saucy and comforting, while the cornmeal topping bakes into a slightly crisp yet tender layer that ties it all together. No wonder this was one of my mom’s go-to recipes—I find myself craving it again just writing about it. Casseroles may have had their heyday decades ago, but they remain the ultimate comfort food for weeknight dinners, sharing with friends, and even packing up for lunch the next day.

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5 from 5 votes

Tamale Pie

Tamale Pie was at its peak in the 70's when casseroles were the thing. Today it's still perfect for weeknight dinners, meals to boost a friend, and great for leftover lunch. Best the day it's baked but you can assemble the Tamale Pie up to a day ahead and then bake it just before serving.

Course Casserole, Main Dish

Cuisine American, Tex Mex

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 6 people

Calories 362

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

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Tamale Pie

• 1 medium onion yellow or white, diced
• 1 small green bell pepper diced
• 1 clove garlic minced
• 1 pound ground beef or ground turkey, or black beans
• 1 12-ounce can yellow corn or fresh corn from two ears corn
• 1 cup black olives sliced, more or less. Optional if desired
• 2 8-ounce cans tomato sauce
• 1 tbsp sugar
• 2-3 tsp chili powder to taste. 3 doesn't make it too spicy
• 1 tsp sea salt
• ½ tsp black pepper more or less to taste
• 6 ounces sharp cheddar or favorite cheese, grated

For the Cornmeal crust

• ¾ cup yellow cornmeal
• ½ tsp sea salt
• 2 cups cold water
• 1 tbsp butter plus more to add after baking, if desired

Instructions

Saute ingredients for the Tamale Pie

• In a medium saute pan, cook onion, green bell pepper, and garlic over medium heat until the pepper is softened and onion is translucent.
• Add ground beef, breaking up and cooking with the vegetables until most pink is gone.
• Add corn, olives, tomato sauce, sugar, chili powder, salt and pepper. Stir and simmer a couple minutes until well combined. Simmer over medium-low to medium heat for about 20 minutes, until mixture is thickened.
• Add cheese, stir till melted. Turn mixture into greased 9x9x2-inc baking dish or similar 2-quart capacity pan. The larger the dimension, the thinner the meat mixture will be in the pie.

Prepare the cornmeal topping

• In a small sauce pan heated to medium-high heat, add cornmeal, salt, and cold water. Cook, stirring constantly, until thickened, adjusting temp if boiling too much. Add butter and mix well.
• Spread the cornmeal mixture over top, not too thick or the inside of the topping won't cook.
• Bake in 375℉ oven, uncovered for about 40 minutes until the filling is bubbly around the edges and the top is beginning to craggle. At this time you can add up to an additional 2 tablespoons butter to the top. Return to the oven and bake additionally until the butter has melted well.
• Let rest 5-10 minutes then serve. Leftovers may be covered and refrigerated up to 3 days.

Equipment

9" x 9" casserole dish or similar (two quart capacity)

1 saute pan 12-inch

1 sharp knife for cutting vegetables

1 Cheese grater

Notes

• We prefer the tamale pie the day it is baked, but you can assemble everything except the cornmeal topping and refrigerate for a day. Then make the cornmeal topping and proceed as instructed.
• Additional ingredients that are also tasty in the Tamale Pie- Red bell pepper (in place of or addition to the green pepper), minced jalapeno peppers, cayenne pepper or hot sauce, diced russet potatoes.

Nutrition Facts

Tamale Pie

Amount Per Serving

Calories 362 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 11g

Cholesterol 82mg27%

Sodium 1186mg52%

Potassium 303mg9%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 3g3%

Protein 20g40%

Vitamin A 619IU12%

Vitamin C 11mg13%

Calcium 238mg24%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.