Easy Tamale Pie Recipe

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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Updated on 05/27/21
Easy tamale pie recipe

The Spruce / Diana Chistruga
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 8 servings
Nutrition Facts (per serving)
754 Calories
38g Fat
57g Carbs
46g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 754
% Daily Value*
Total Fat 38g 49%
Saturated Fat 15g 77%
Cholesterol 177mg 59%
Sodium 1363mg 59%
Total Carbohydrate 57g 21%
Dietary Fiber 6g 23%
Total Sugars 18g
Protein 46g
Vitamin C 52mg 258%
Calcium 327mg 25%
Iron 6mg 31%
Potassium 880mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tamale pie recipe is one of the great American casseroles. Spicy beef, sweet corn, and cheese sandwiched between layers of cornbread. This tamale pie is simple to make and uses Jiffy corn muffin mix to speed things up.

Of course, this will also work perfectly with your favorite homemade cornbread recipe.

Ingredients

  • 2 pounds ground beef

  • 2 cups diced peppers (of your choice)

  • 1 (16-ounce) jar roasted tomato salsa

  • 1 teaspoon kosher salt

  • 1 teaspoon chipotle pepper

  • 1/2 teaspoon dried oregano

  • Cooking spray

  • 2 boxes Jiffy corn muffin/bread mix, divided, or enough cornbread batter for 2 (9 x 9-inch) pans

  • 2 large eggs, divided

  • 2/3 cup milk, divided

  • 8 ounces frozen corn, thawed

  • 4 ounces cheddar cheese, divided

  • 4 ounces pepper jack cheese, divided

Steps to Make It

  1. Gather the ingredients.

    Ingredients for easy tamale pie

    ​The Spruce / Diana Chistruga 

  2. Place a large pan over medium heat and add the beef and peppers. Using a wooden spoon, break up the meat into small pieces while it cooks.

    Beef and peppers

    ​The Spruce / Diana Chistruga

  3. Once the meat is in small pieces, add the salsa, salt, chipotle, and oregano. Cook, stirring occasionally, for 15 minutes. Continue to break up any larger pieces of beef as it simmers.

    Add sauce

    The Spruce / Diana Chistruga

  4. Remove from heat and reserve. Skim any residual fat that comes to the surface.

    Remove from heat

    ​The Spruce / Diana Chistruga

  5. Lightly grease a 9 x 13-inch casserole dish.

    Grease pan

    ​The Spruce / Diana Chistruga

  6. Mix up 1 of the boxes of Jiffy according to directions using 1 of the eggs and 1/3 cup of the milk, and spread evenly in the bottom of the dish.

    Add batter

    ​The Spruce / Diana Chistruga

  7. Top with the corn and then half the cheese.

    Add corn and cheese

    ​The Spruce / Diana Chistruga

  8. Spoon over the beef mixture evenly, and press down lightly.

    Add beef

    ​The Spruce / Diana Chistruga

  9. Mix up the other box of Jiffy with the remaining egg and milk and then fold in the remaining cheese.

    Mix other Jiffy cornbread mix

    ​The Spruce / Diana Chistruga

  10. Spread evenly over the top, leaving a small space (1/2 inch) around the edges.

    Spread over top evenly

    ​The Spruce / Diana Chistruga

  11. Place the casserole dish on a baking sheet pan to catch any drips, and place in a preheated 350 F oven.

    Bake

    ​The Spruce / Diana Chistruga

  12. Bake for 1 hour.

  13. Allow to rest for 15 minutes.

    Serve

    ​The Spruce / Diana Chistruga

  14. Serve and enjoy.

    Easy tamale pie

    ​The Spruce / Diana Chistruga

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