I still remember the first time I tasted Texas Tamale Pie. It was at a potluck, and I, a self-proclaimed tamale aficionado, was skeptical. How could a “pie” capture the magic of a traditional tamale? One bite, and I was a convert. The rich, savory meat filling, the sweet and tender cornbread topping – it was pure comfort, elevated. And ever since, it’s become a go-to in my kitchen, especially when I need a meal that feels both special and incredibly easy.

Why you’ll love this dish

Texas Tamale Pie isn’t just another casserole; it’s a revelation. It takes the beloved flavors of tamales – the spiced meat, the comforting corn masa – and transforms them into an approachable, bake-in-one-dish meal. It’s perfect for a bustling weeknight when you need something substantial but quick, or for a casual weekend gathering where a crowd-pleaser is essential. Plus, it’s remarkably budget-friendly and a fantastic way to use up leftover roast chicken or beef if you have it on hand. It’s the kind of dish that warms you from the inside out and leaves everyone feeling satisfied.

> “I made this Texas Tamale Pie last weekend, and my family devoured it! Even my picky eater asked for seconds. It’s so much easier than making individual tamales but delivers all the deliciousness. Definitely a new family favorite!” – A Happy Home Cook

The cooking process explained

Creating a Texas Tamale Pie is a straightforward affair, making it an excellent choice for cooks of all skill levels. You’ll start by creating a flavorful meat filling, usually a seasoned ground beef or chicken mixture simmered in a rich tomato-based sauce. Think chili, but perhaps a bit thicker. While that simmers, you’ll whip up a simple cornbread batter. The magic happens when you spread this cornbread mixture over the top of the hot, savory filling, then bake it all together until the cornbread is golden brown and the filling is bubbly. It’s a truly satisfying culinary journey from skillet to oven to table.

What you’ll need

Gathering your pantry staples and a few fresh items is all it takes to bring this Texas Tamale Pie to life.

For the Filling:
1 tablespoon olive oil
1 pound ground beef (or ground chicken/turkey)
1 medium onion, chopped
2 cloves garlic, minced
1 (15-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 (4-ounce) can diced green chiles, undrained
1/2 cup beef or chicken broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and black pepper to taste
1/2 cup shredded cheddar cheese (for mixing into the filling, optional)
For the Cornbread Topping:
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar (or 1 tbsp for a less sweet topping)
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup milk
1/4 cup vegetable oil (or melted butter)
1 cup shredded cheddar cheese (for topping)

Directions to follow

Let’s get cooking! Follow these simple steps for a perfect Texas Tamale Pie.

Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Brown the Meat: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and no longer pink. Drain off any excess fat.
Sauté Aromatics: Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Simmer the Filling: Stir in the diced tomatoes (undrained), tomato sauce, green chiles (undrained), beef broth, chili powder, cumin, oregano, salt, and pepper. Bring the mixture to a simmer, then reduce heat to low and let it cook gently for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. If desired, stir in 1/2 cup shredded cheddar cheese now.
Prepare Cornbread Topping: While the filling simmers, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate small bowl, whisk together the egg, milk, and vegetable oil. Add the wet ingredients to the dry ingredients and stir just until combined – don’t overmix.
Assemble the Pie: Pour the hot meat filling into your prepared 9×13-inch baking dish, spreading it evenly. Carefully spoon the cornbread batter over the top of the meat mixture, spreading it gently to cover completely. Sprinkle the remaining 1 cup of shredded cheddar cheese over the cornbread.
Bake: Bake for 25-30 minutes, or until the cornbread topping is golden brown and a wooden skewer inserted into the cornbread comes out clean. The filling should be bubbly around the edges.
Rest & Serve: Let the tamale pie rest for 5-10 minutes before slicing and serving. This helps the pie set and makes it easier to cut.

Best ways to enjoy it

Texas Tamale Pie is wonderfully self-sufficient, but a few thoughtful additions can elevate the experience. Serve hefty slices warm, perhaps with a dollop of sour cream or a sprinkle of fresh cilantro on top for a pop of freshness. A side of creamy avocado slices or a simple, crisp green salad with a zesty vinaigrette would perfectly balance the richness of the pie. If you’re feeling adventurous, offer a side of pickled jalapeños or your favorite hot sauce for those who crave an extra kick.

Keeping leftovers fresh

This dish is a fantastic make-ahead option and reheats beautifully. To store, allow the Texas Tamale Pie to cool completely, then cover the baking dish tightly with plastic wrap or aluminum foil. It will keep in the refrigerator for up to 3-4 days.

For reheating, you can microwave individual portions until hot. To reheat a larger section or the whole pie, place it back in the oven at 300°F (150°C), covered with foil, until heated through (about 20-30 minutes, depending on the size).

Freezing is also an option! Once cooled, you can wrap individual slices or the entire pie tightly in plastic wrap, then an additional layer of aluminum foil. It will keep well in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Pro chef tips

Don’t Skimp on Simmering: Allowing the meat filling to simmer for the full 10-15 minutes really lets the spices bloom and the flavors deepen. It’s a small step that makes a big difference.
Balance Your Topping Sweetness: My recipe includes 2 tablespoons of sugar in the cornbread, but if you prefer a more savory, less sweet cornbread, you can reduce it to 1 tablespoon or even omit it entirely. It’s all about personal preference!
Prevent a Soggy Bottom: Ensure your meat filling isn’t too liquidy before adding the cornbread topping. If it seems thin, let it simmer a little longer, uncovered, to reduce. A very wet filling can make the cornbread topping soggy.
Get Creative with Cheese: While cheddar is classic, don’t be afraid to experiment with other cheeses. Monterey Jack, a Mexican blend, or even a spicy pepper jack can add a wonderful new dimension.

Creative twists

Chicken Tamale Pie: Swap the ground beef for shredded cooked chicken (rotisserie chicken works perfectly!) and use chicken broth instead of beef broth for a lighter, equally delicious version.
Bean Boost: Stir in a can of drained and rinsed black beans or pinto beans with the tomatoes for added fiber and heartiness.
Vegetarian Version: Replace the meat with sautéed mushrooms, bell peppers, corn, and a can of drained and rinsed black beans for a robust meat-free alternative.
Spicy Kick: Add a pinch of cayenne pepper or a chopped jalapeño to the meat filling for those who love a bit of heat. A dash of smoked paprika can also add depth.
Cheesy Crust: Instead of just sprinkling cheese on top, mix some into the cornbread batter itself for an extra cheesy crust.

Common questions

Q: Can I prepare this Texas Tamale Pie ahead of time?
A: Absolutely! You can prepare the meat filling completely and store it in the refrigerator for up to 2 days. When you’re ready to bake, simply warm the filling slightly, prepare the cornbread topping, assemble, and bake as directed. You can also assemble the entire pie (without baking) and refrigerate it for a few hours, but bring it closer to room temperature before baking to ensure even cooking.

Q: My cornbread topping isn’t cooking evenly. What did I do wrong?
A: This can happen if your oven has hot spots or if the filling was too cold when you added the cornbread. Try rotating the dish halfway through baking. If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking. Also, ensure your baking powder isn’t expired, as old baking powder can affect rise.

Q: What kind of ground meat is best for the filling?
A: Ground beef (80/20 or 90/10 lean) is traditional and provides a rich flavor. However, ground turkey or chicken can be excellent leaner alternatives. Just be sure to season them well, as they tend to be milder in flavor. For a truly authentic taste, some people even use a mixture of ground beef and pork.

A savory Texas Tamale Pie cooked to perfection, showcasing its golden crust.

Spicy Green Chile Texas Tamale Pie

This tamale pie recipe combines a zesty green chile and beef filling with a fluffy, cheesy masa topping, baked to golden perfection. It’s a hearty, flavorful dish perfect for family dinners or a casual gathering.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Servings 8 slices

Calories 450 kcal

Equipment

large skillet
9×13 inch baking dish
large bowl

Ingredients

For the Savory Meat Filling:

1 tbsp olive oil
1 large onion chopped
2 cloves garlic minced
1.5 lbs ground beef (80/20 lean)
1 (15 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
0.5 cup beef broth
1 (15 oz) can black beans rinsed and drained
1 (15 oz) can corn drained
2 tbsp chili powder
1 tsp ground cumin
0.5 tsp smoked paprika
0.25 tsp cayenne pepper
diced jalapeños 1-2 (or serrano peppers)
Salt and black pepper to taste

For Cheesy Masa Topping:

1 cup masa harina
1 cup chicken broth warm
0.5 cup milk
0.25 cup melted lard
1 tsp baking powder
0.5 tsp salt
1.5 cups shredded Pepper Jack cheese

Instructions

Prepare the Meat Filling:

Heat olive oil in a large skillet over medium heat. Add chopped onion and diced jalapeños, cooking until softened, then stir in minced garlic and cook until fragrant.
Add ground beef to the skillet, breaking it up and cooking until browned, then drain any excess grease.
Stir in crushed tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, and cayenne pepper, seasoning with salt and pepper.
Stir in black beans and corn, bring to a simmer, then reduce heat, cover, and cook for at least 20 minutes.

Preheat Oven & Prep Dish:

Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.

Prepare Masa Topping:

In a large bowl, combine masa harina, warm chicken broth, milk, melted lard, baking powder, and salt, mixing until a soft, spreadable dough forms.
Gently fold in 1.5 cups of shredded Pepper Jack cheese.

Assemble & Bake:

Pour the hot meat filling into the prepared baking dish. Carefully dollop spoonfuls of the masa topping over the meat filling, then gently spread it to cover.
Bake for 30-35 minutes, or until the masa topping is firm, slightly puffed, and light golden brown.
Let rest for a few minutes before serving.

Notes

For an extra kick, add more jalapeños or a pinch of red pepper flakes to the meat filling. Ensure the masa topping is evenly spread to create a good seal over the filling, preventing it from drying out. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Texas Tamale Pie: 10 Reasons It’s Your New Favorite