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Tamale Pie (Casserole)

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By Pillsbury Kitchens
Updated Jun 29, 2024
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Take taco night to the next level! This easy recipe for tamale pie is kid-approved, and the whole meal comes together in just three steps. Hearty, spicy ground beef plus tender, fluffy cornbread equals one wholesome meal that’s simple, delicious and oh-so shareable.

Easy Tamale Pie, sometimes called tamale casserole, is a reinvented take on the tamale. You know tamales as those steamed corn husks filled with spicy meat and chewy dough. However, our recipe takes that savory meat and smothers it with corn muffin dough, baked to a delicious golden brown. What’s not to love?

Tamale Pie Ingredients

You’ll rely on some grocery staples to help skip to the good part and get a Mexican tamale casserole on the table faster than you ever thought possible.

The original tamale pie recipe involves a lot more from-scratch cooking—one Oaxacan-style recipe contains more than 120 steps. Who has the time? Lucky for you, each of the ingredients you’ll use here brings a complete flavor all its own and makes the experience a whole lot faster and easier.

Old El Paso™ Enchilada Sauce and Chopped Green Chiles will bring a whole lot of Mexican spice to the table, and since the prep is all done for you, it’s a great shortcut that doesn’t skimp on taste.

The corn muffin mix creates a delicious, golden brown crust over the ground beef, so every forkful blends together to effortlessly create the iconic flavor combination that’s made tamale pie a household classic for generations.

How to Make Easy Tamale Pie

The full directions of this easy recipe for tamale pie are below, but here are a couple tips to help you make it amazing.

Cook the ground beef fully and drain the grease. That’s how you’ll get the meat to have that perfectly done texture and ensure the pan doesn’t get too greasy. Then, stir in the enchilada sauce and green chilis all at once.

The corn muffin mix can be prepared as directed on the box, but then you can spice it up with a second can of green chiles and a 1/2 cup of cheese. As it bakes, those flavors will infuse the bread, so every single bite will be bursting with tamale pie taste.

Then it’s as easy as cutting it like a pie and serving up a slice! Alternatively, you can cut the cornbread topping into chunks and mix it into the meat for a dish that’s closer to tamale casserole. Top with crumbled cotija cheese or roughly chopped cilantro.

Tamale Pie Toppings

Toppings are a great way to make this Easy Tamale Pie recipe your own! Just about anything that tastes good on tacos goes great with tamale pie.

Guacamole: A spoonful of guacamole or a few slices of fresh avocado add a whole lot of extra flavor while introducing a welcome new texture to the dish.

Spices: Spice up the dish with red or green salsa. Or if you’re looking for a little more heat, mix in some cayenne pepper with the ground beef.

Dairy: Once you plate a helping of tamale pie, top it with some cotija cheese and let it melt into the meat. Or top it with a creamy dollop of sour cream.

Herbs: Use fresh-chopped cilantro for an extra rush of flavor, and a splash of color on the plate for a Mexican Bistro feel.

Better yet? Create a self-serve station with some or all of these toppings and let everybody in your family build their perfect plate of tamale casserole!

Storing and Reheating Tamale Pie

Once covered, a tamale pie can be frozen or refrigerated right in its baking dish. In an airtight container, it can be stored in the fridge for up to 5 days, or in the freezer for 2 to 3 months.

When it’s time to reheat, just set your oven to 350°F and bake the leftovers until they’re warmed through. The exact time will vary by how much you’re reheating at once, so keep an eye on it.

Turn on the broiler for a few minutes to re-crisp the corn muffin top, because nobody wants soggy leftovers!

More About This Recipe

  • Did you know that tamales have been around since 7,000 BC? The word tamale comes, via the Spanish word tamal, from Nahuatl, the main language spoken at the height of the Aztec empire in central Mexico. Other names this traditional dish include “zacahuil” (Veracruz), “pibs” (the Yucatan), “hallaquitas” (Venezuela) and “humitas” (used from Ecuador south to Argentina and Chile). Whatever you may call it, the recipe is largely the same: a body of corn dough, wrapped in a corn husk or banana leaf and steamed until cooked. Making tamales in the traditional way can be very labor-intensive. For instance, one Oaxacan-style recipe contains more than 120 discrete steps—that’s a lot of time! Luckily, this tamale pie WAY easier. It has just seven ingredients and comes together in under an hour. Now that you see pie is more than just a dessert, you can check out all of our pie recipes for every meal, from meaty pot pies to fruit-filled sweets.

Frequently Asked Questions

What Are the Variations of This Recipe?

This Easy Tamale Pie recipe is designed to be simple and delicious, but there’s plenty of room for modifications to make it absolutely perfect for your family. Nobody knows what your family loves better than you, after all.

If you’re looking to make the meal a bit heartier, add a can of beans as you incorporate the enchilada sauce. For a burst of flavor, add onions or green peppers which will also give a good crunch. Fresh veggies also make wonderful toppings.

Want a little more spice? Add a few teaspoons of cumin or chili powder. If you’re feeling adventurous, powdered cayenne pepper could add some noticeable heat to experiment with.

For a meaty variation, you can swap the beef in this recipe for ground turkey or ground chicken without needing to alter the proportions. This would also help make a leaner tamale casserole that’s every bit as flavorful. If you’ve got vegetarians in the house, you can always substitute canned beans in place of the beef. Using canned beans will give a meat-free variation that’s still filling and holds plenty of flavor.

Tamale Pie (Casserole)

  • Prep Time 15 min
  • Total 55 min
  • Ingredients 7
  • Servings 6
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Ingredients

  • 1 lb ground beef (at least 80% lean)
  • 1 can (10 oz) Old El Paso™ Medium Red Enchilada Sauce
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 teaspoon chili powder
  • 1 1/2 cups shredded cheddar cheese (6 oz)
  • 1 box (8.5 oz) corn muffin mix
  • Milk and egg called for on muffin mix box

Instructions

  • Step 
    1
    Heat oven to 350°F. In 10-inch ovenproof skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in enchilada sauce, 1 can of the green chiles and the chili powder. Remove from heat. Sprinkle with 1 cup of the Cheddar cheese.
  • Step 
    2
    Meanwhile, make corn muffin batter as directed on box. Stir in remaining 1 can green chiles and remaining 1/2 cup cheese. Spoon batter evenly over beef mixture.
  • Step 
    3
    Bake 35 to 40 minutes or until topping is golden brown. Cool 5 minutes.

Nutrition

440 Calories
24g Total Fat
23g Protein
34g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
210
Total Fat
24g
37%
Saturated Fat
11g
56%
Trans Fat
1/2g
Cholesterol
110mg
36%
Sodium
960mg
40%
Potassium
200mg
6%
Total Carbohydrate
34g
11%
Dietary Fiber
0g
0%
Sugars
2g
Protein
23g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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