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the best tamale pie.

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Tamale Pie
Tamale Pie

I love tamale pie. There’s just something about a spicy meat mixture with cheese that’s topped with a cornmeal cooked topping that just says comfort food. The cornmeal topping is my favorite part of this dish. I like it to be a little loose that just melts into the meat mixture.

Not only is this dish perfect right out of the oven but it is even better the next day leftover. And, it freezes well! I don’t always add cheese to the top because it’s included in the meat mixture like in the photo below, but the last time I made it I added a little Monterrey Jack cheese after I took the casserole out of the oven.

Tamale Pie

The Best Tamale Pie

I like to serve it with Pinto beans or Black Beans and tortilla chips! Here’s the link for my pinto beans that are delicious! https://the2spoons.com/pinto-beans-for-refried-beans/.

I also use this pinto bean recipe for re-fried beans because they are very simple, no added spices, but absolutely delicious!

I used Julios All Purpose Seasoning in this Tamale Pie. i just discovered this seasoning recently and It makes a huge difference. Here’s the link: https://www.amazon.com/groceries/seasonings.

Julio's Seasoning 8 Oz (Pack of 1)

You’ll love this recipe! Enjoy!

The Best Tamale Pie

Print Recipe
Course: dinner, Lunch, Main Course
Cuisine: American, Mexican, Texmex
Ingredients Method

Ingredients
  

  • 1 1/2 lbs Ground beef
  • 1 onion diced
  • 2 Cloves Garlic, minced or grated
  • 4 Green onions, thinly sliced
  • 1 Jalapeno, seeded and sliced or chopped
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 tsp Salt
  • 1/2 tsp black pepper
  • 1/2 Tsp Ground cumin
  • 1/2 Tsp smoked paprika
  • 1/2 -1 Tsp Julios all purpose seasoning
  • 1 Tbsp Chili powder, I use New Mexico red chile powder
  • 15 oz Can tomato sauce
  • 1 Cup Frozen or canned (drained) whole kernel corn
  • 1 Small can Sliced black olives, optional
  • 1 Cup Sharp cheddar cheese, grated
  • Cheddar cheese or Monterrey jack for topping
  • fresh cilantro chopped
For the Cornmeal Topping
  • 1 Cup Yellow cornmeal
  • 2 1/2 Cups Water, salted (about 1 tsp)
  • 2 Tbsp Butter

Method
 

  1. Preheat the oven to to 375 degrees F. Butter a medium large casserole dish.
    Heat a large skillet and add the ground beef. I used 80/20 so I didn’t add extra oil, but if you’re using a lean ground beef you probably need to add a little oil to your skillet.
  2. When your meat has started to brown, add your onions, bell peppers, green onions, garlic and jalapeños. Cook until your onions are translucent and your meat is completely cooked.
  3. Add your seasonings and the tomato sauce. Cook until heated through and your spices are well mixed. Add the corn and olives if using. Now add the 1 cup cheddar cheese and combine.
  4. Add the beef mixture to the buttered casserole dish.
  5. Bring salted water to a boil and whisk in the cornmeal whisking constantly. If the mixture is too thick, add hot water a little at a time and continue to whisk until a smooth, spreadable, kind of pourable, mixture results. Remove from the heat and add 2 tablespoons butter and whisk until melted. I like my topping a little soft, not dry.
  6. Spread the cornmeal mixture over the meat mixture, completely covering. Place in the oven and cook until bubbly on the sides and the topping has set. Remove from the oven and add additional cheddar or Monterrey Jack cheese. Sprinkle with a little chile powder if you like and chopped cilantro. Enjoy!