Old-School Tamale Pie
Old-School Tamale Pie is a comforting baked casserole featuring a savory filling of seasoned ground beef, onions, tomatoes, beans, and corn beneath a fluffy cornmeal topping. Finished with melted cheese, this hearty dish is ideal for family dinners, potlucks, and meal prep. It comes together in about an hour using simple pantry ingredients. The recipe is versatile, freezer-friendly, and easy to customize with different meats or vegetables. Every bite delivers a satisfying combination of rich, savory filling and tender cornmeal crust.
Ingredients
For the Meat Filling
- 1 pound lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 1 cup whole-kernel corn, drained
- 1 (15-ounce) can black beans or kidney beans, drained and rinsed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
- Salt and black pepper to taste
- 1½ cups shredded cheddar cheese
For the Cornmeal Topping
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- ¼ cup melted butter
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened.
- Stir in the garlic and cook for 30 seconds.
- Add the ground beef and cook until browned. Drain any excess grease.
- Mix in the diced tomatoes, tomato sauce, corn, beans, chili powder, cumin, paprika, oregano, salt, and pepper. Simmer for 10 minutes.
- Spread the meat mixture evenly into the prepared baking dish.
- Sprinkle half of the shredded cheddar cheese over the meat filling.
- In a separate bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- Add the egg, milk, and melted butter, stirring until just combined.
- Carefully spread the cornmeal batter over the meat filling.
- Bake for 25–30 minutes, or until the topping is golden and cooked through.
- Sprinkle the remaining cheddar cheese over the top and bake for an additional 5–7 minutes until melted.
- Allow the casserole to cool for 10 minutes before slicing and serving.
Notes
- Cook the beef thoroughly before adding the sauce.
- Freshly grated cheese melts more smoothly.
- Add jalapeños for extra heat.
- Use ground turkey or chicken as lighter alternatives.
- Pinto beans work well in place of black beans.
- Let the casserole rest before serving for cleaner slices.
- Refrigerate leftovers for up to 4 days.
- Freeze for up to 3 months in an airtight container.