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 Tamale Pie
The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info!
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.
Top Tips For Making
- 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
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- 2 (4.5-ounce) cans chopped green chiles like Old El Paso, divided
- 1 1/2 cups corn divided
- 1 1/2 cups shredded cheddar cheese divided
- 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
- 1/2 teaspoon salt
- 6 ounces honey for drizzling
- avocado for garnish, optional
- jalapeños for garnish, optional
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.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
With Latin food, you can go with something light and bubbly, or even with a nice red. I like:
– Malbec, like 2018 Veinte Malbec from Alto Colchagua, Chile
– Sauvignon Blanc, like 2019 Gallivant Sauvignon Blanc from Lake County, California
– White wine spritzer (in cans!), like 14K Bubbly White Wine from California