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This tamale pie has it all: a saucy and spicy ground beef layer topped with cheesy green chile cornbread, with more melty cheese to go around! Topped with a little honey drizzle for an epically sweet touch, this tamale pie is about as good as it gets when it comes to filling comfort food.
What Makes This Recipe So Good
Enchilada sauce – Full of seasonings and flavor, this rich, tomato-y sauce gives this tamale pie taste like a bite of Mexico.
Green chiles – These chiles are smoky and flavorful and combine perfectly with the seasoned beef and sweet cornbread.
Cornbread – Sweet and full of corn flavor with bites of cheese and chiles, this is the ultimate crust for your pie.
How To Make It
Preheat the oven to 350º F. Cook the beef in a cast iron skillet on the stove until it’s starting to brown and release juice.
Stir in the taco seasoning and bell pepper and cook until they’re soft.
Add the enchilada sauce, some of the green chiles, and the corn, and stir. Remove from the heat and sprinkle with some cheddar cheese.
Stir together the dry ingredients for the cornbread. Make a little hole in the center of the mixture and add the oil and honey. Stir and then add the milk and eggs, stirring to totally combine. Then stir in the rest of the ingredients.
Spoon the cornbread mixture evenly over the beef.
Bake until the topping is golden brown. Cool for a few minutes and then drizzle with honey and garnish.
Chef’s Tips
- To make this recipe even easier, use a box of cornbread mix for the crust. Just stir in the chiles, corn, and cheese.
- You can swap out the ground beef for ground turkey or even ground seitan for a vegetarian tamale pie.
- This tamale pie is perfect for making ahead of time and freezing. Bake the pie per the instructions, then let it cool before wrapping in aluminum foil or plastic wrap and freezing. You can keep your pie in the freezer for up to 2 months!
More Comfort Food Recipes
- Cottage Cheese Alfredo
- Best Ever Vegetarian Shepherd’s Pie
- Mom’s Best Tuna Noodle Casserole
- Dreamy Instant Pot Chicken and Rice
Tamale Pie
Ingredients
- 2 4.5-ounce cans chopped green chiles like Old El Paso, divided
- 1 ½ cups corn divided
- 1 ½ cups shredded cheddar cheese divided
For the Filling
- 1 pound lean ground beef at least 80%
- 1 cup medium red enchilada sauce like Old El Paso
- 1 red bell pepper chopped
- 1 packet taco seasoning
- ½ teaspoon salt
For the Crust
- 1 cup gluten-free all purpose flour or all-purpose flour, if not gluten free
- 1 cup yellow cornmeal
- ¼ cup honey
- 1 tablespoon baking powder
- pinch salt
- ¾ cup milk
- 6 tablespoons avocado oil or vegetable oil
- 2 eggs
To Serve
- 6 ounces honey for drizzling
- avocado for garnish, optional
- jalapeños for garnish, optional
Instructions
- Preheat oven to 350°F. In 10-inch ovenproof skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is starting to brown and release juices.
- Stir in taco seasoning and bell pepper. Cook until softened.
- Stir in enchilada sauce, 1 can of the green chiles, and 1 cup corn. Remove from heat.
- Sprinkle with 1 cup of the cheddar cheese.
- In a large bowl, stir together the flour, cornmeal, salt, and baking powder. Make a hole in the center of the dry ingredients. Add the oil and honey and stir well. Add milk and eggs and stir to combine. Stir in remaining 1 can green chiles, 1/2 cup corn, and remaining 1/2 cup cheese. Spoon batter evenly over beef mixture.
- Bake 30-35 minutes or until topping is golden brown. Cool 5 minutes. Drizzle with honey, garnish, and serve.
- Crust options: Use a box of cornbread mix for the crust. Just stir in the chiles, corn, and cheese.
- Ingredient options: Ground beef can be swapped for ground turkey or even ground seitan for a vegetarian tamale pie.
- Freezing: Bake the pie per the instructions, then let it cool before wrapping in aluminum foil or plastic wrap and freezing. Can be frozen up to 2 months.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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I made this for dinner last night and it was SO good. The cornbread on top is to die for. There is a much bigger ratio of cornbread to meat so next time I think I’ll halve the cornbread recipe. Definitely adding this into our rotation!
I’m so glad you enjoyed it, Chelsea! Thank you for the compliments 🙂
This was really good! I would have preferred more filling to less cornbread, so next time I will experiment with adjusting the filling up 1.5x and doing a 1/2 recipe of the cornbread, I think. I used Hatch green chiles instead of the canned green chiles and the flavor was fantastic. Thanks!
What a fun way to make a tamale and cornbread even better, ground beef yes and enhilada sauce plus green chile puts it over, thank you!