Tamale Pie (Easy Recipe)

Tamale pie is a unique, filling, and flavorful meal your whole family will love. It offers old-school tamale flavor in a fun new package.

You can tailor it to suit anyone’s tastes, and it’s wonderfully easy to make. Prep time is just 15 minutes! 

No matter your kitchen skills, you can whip up tamale pie without trouble.

It’s delicious Mexican-style comfort food at its finest. It’ll undoubtedly spice up your weekly meal rotation.

Tamale Pie 

Do you have a family with wildly varying tastes? The kids love Mexican food, but Dad only wants old-fashioned country cooking?

No problem!

Tamale pie is perfect because it’s sure to satisfy everyone.

Even better, it’s as filling as it is tasty. You can serve it alone as a complete meal that doesn’t require sides.

It’s cheesy, beefy, and full of green chiles and enchilada sauce. And the corn muffin topping is out of this world delicious!

Ingredients

Here’s what you’ll need to make this incredible tamale pie: 

• Ground beef. Ensure you use extremely lean ground beef, at least 80% lean. Season with salt and pepper and other seasonings if desired. 

• Enchilada sauce, chili powder, and chopped green chiles. These ingredients help give the pie its signature South-of-the-Border flavor and spice. I like Old El Paso enchilada sauce and chiles.

• Cheddar cheese. You’ll add cheese to the filling and the corn muffin topping. It makes the dish extra cheesy and delicious.

• Corn muffin mix. Can’t have that delicious cornbread-like topping without it! You’ll also need milk and an egg to make the batter according to the package’s instructions. 

Some recipes call for tomatoes, Rotel, and other veggies. If you want those extras, feel free to add them. 

How to Make Tamale Pie 

Here’s how you’ll make tamale pie: 

1. Preheat. Set the oven to 350 degrees. 

2. Sauté. Sauté the beef over medium-high heat for approximately 5 to 7 minutes. (Or until the meat is thoroughly cooked.) Drain any excess grease. 

3. Combine. Mix in the enchilada sauce, green chiles, and chili powder. Then, remove the mixture from the heat and top it with shredded cheese. 

4. Make the corn muffin batter. Follow the instructions on the package to do that. Then, mix in the remaining green chiles and cheese. 

5. Add the batter. Spoon it on top of the ground beef mixture. 

6. Bake. Bake in the preheated oven for 35 to 40 minutes. Then, allow the dish to cool for at least 5 minutes before serving it. 

Tips & Tricks 

Here are a few final tips and tricks to keep in mind when making this recipe: 

• Top it with aluminum foil if necessary. Sometimes, the top of the pie will brown before the rest. If that happens, wrap it in aluminum foil, and let it keep cooking.

• Don’t skip the cooling step. Letting the pie cool before slicing it does more than keep you from burning your tongue. It also gives everything time to settle. If you cut it too soon, it might fall apart. A cooling time of 10-15 minutes is best.

• Add extra seasonings and veggies. For even more flavor, add more stuff! This recipe does well with various veggies, herbs, and spices. If you want it in the pie, put it in the pie. It’s as simple as that. 

• Add toppings. Cilantro, sour cream, and salsa are popular options. You may also want green onions, guacamole, black olives, or other Mexican toppings. You do you, Boo!

• Be careful when handling it. The skillet will be hot, Hot, HOT. Don’t accidentally grab it with your bare hand. Use potholders or oven mitts, even when slicing it and removing it.

Variations 

I’ve already talked about adding more veggies and spices to this recipe. Here are a few other variations to try: 

• Make it vegetarian-friendly. Ground beef is the only ingredient keeping this from being naturally vegetarian-friendly. Leave it out entirely, or substitute beans for extra protein. Black beans work exceptionally well. 

• Swap out the meat. If you like meat but don’t want ground beef, that’s okay, too. You could use ground turkey, pork, or chicken. 

• Add some heat. Go heavier on the chili powder, or add a dash of cayenne or chipotle powder. You can also slice up some jalapenos or poblanos and add them to the beef.

• A homemade cornbread topping is delicious. Corn muffin mix is one of the easiest ways to make the topping. However, if you want to make homemade cornbread, you can. 

How to Store Tamale Pie 

Finally, let’s look at storing, freezing, and reheating. 

• Storing. To store this pie, start by letting it cool. Then, cover it in plastic wrap and pop it into the fridge. It should remain fresh for up to 4 or 5 days. 

• Reheating chilled leftovers. Reheat refrigerated leftovers in the microwave. Nuke individual servings on high for 90 seconds to 2 minutes. 

• Freezing. Transfer the tamale pie to a freezer-safe, airtight container. If the container isn’t air-tight, wrap it tightly in plastic wrap, then aluminum foil. You can leave it in the freezer for up to 3 months. 

• Reheating frozen leftovers. Transfer the pie to the refrigerator. Let it thaw overnight. Then, cover the dish in aluminum foil and bake at 350 degrees Fahrenheit. It should only take about 15 minutes to warm them through.

You can also make the recipe ahead of time and freeze it for later use. Follow the directions for reheating frozen leftovers to warm the pie. 

Tamale Pie (Easy Recipe)

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

440

kcal

This tamale pie is so good, you’ll make it all the time! The recipe is packed with ground beef, cheese, green chiles, and a tasty corn muffin mix that can’t be topped!

Ingredients

• 1 pound lean (80% or higher) ground beef

• 1 (10-ounce) can Old El Paso™ medium red enchilada sauce

• 2 (4.5-ounce) cans Old El Paso™ chopped green chiles, divided

• 1 teaspoon chili powder

• 1 1/2 cups shredded cheddar cheese, divided

• 1 (8.5-ounce) box corn muffin mix (+ milk and egg required)

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Add the beef to a 10-inch skillet. Cook it for 5 to 7 minutes over medium-high heat, stirring occasionally. It should be thoroughly cooked, with no pink left. Drain.
• Add the enchilada sauce, one can of the green chiles, and the chili powder. Stir it gently. Then, remove the mixture from the heat, and top it with one cup of cheddar cheese.
• Prepare the corn muffin batter according to the box’s instructions. Add the last can of green chiles and the other 1/2 cup of shredded cheddar. Spoon this mixture gently and evenly over the ground beef mixture.
• Bake it in the preheated oven for 35 to 40 minutes or until the topping turns golden brown.
• Remove it from heat, and allow it to cool for 5 minutes before cutting. Transfer it to individual serving plates, and enjoy!

Notes

• Remember to let the pie cool at least 5 minutes before cutting. 10 to 15 minutes is even better.

NaTaya Hastings

NaTaya Hastings is a food and recipe writer for Insanely Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

See Full Bio

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