Perfect Tamale Pie Recipe
Perfect Tamale Pie Recipe – Our spicy tamale pie feeds a crowd with big flavors, and is much easier to make than traditional tamales. Your family will love this gluten free tamale-inspired pot pie!
Our Perfect Tamale Pie Recipe
A friend of mine moved to the US from Mexico about 15 years ago. Every time I see her, she has just made some sort of amazing dish that reminds her of home, and she always brings me a taste.
When talking with her one day, she told me she loved tamales, but almost never got to eat them. This surprised me, with all the traditional Mexican cooking coming out of her kitchen.
Want to know why?
Tamale-making is a ridiculously daunting process. She explained no one (at least in Mexico) makes a few tamales. It’s just not worth the time and effort.
If you are going to make tamales, you get several family members together and make dozens, even hundreds, of tamales to be frozen and eaten throughout the coming months.
She said her mother sends her tamales in the mail whenever her extended family has made a large batch, but that is only once or twice a year.
Easy Tamales in a Pie
I’ve made tamales before, but thinking back, she’s right. It was such an ordeal, I haven’t made them in years.
But you know what I have made again and again? This Perfect Tamale Pie Recipe.
What I lovingly call my tamale pot pie recipe is not authentic in the least. However, it is:
- Quick to prepare
- Easy to assemble
- And offers the essence of good tamales.
You’ve got spiced meaty filling.
You’ve got a masa (corn flour) coating, that bakes into a pillowy tamale-like top.
You’ve got fewer supplies involved, less cleanup, and much less cook time.
That means, you’ve got one heck of a family dinner without going to all the trouble of making real tamales.
To me, that is more than enough reason to skip the traditional method of tamale making, and make a tamale casserole that mimics the flavor of tamales, in a pot-pie form.
Plus, this Perfect Tamale Pie Recipe can make two pies, so you can enjoy one for dinner tonight and save one as a freezer meal, just like with real tamales. *wink*
My friend shook her head at me when I told her about my perfect tamale pie recipe. Yet once she tasted it, she changed her tune.
After all, being time-consuming doesn’t always mean better.
Get the Full (Printable) Perfect Tamale Pie Recipe Below!
What You Need to Make Gluten-Free Tamale Pie
This easy tamale recipe packs lots of flavor, but is wonderfully simple and quick to make with many ingredients you probably keep in your regular rotation.
Here’s what you need for the meat mixture filling:
- Ground beef
- Sweet onion – peeled and chopped
- Red bell pepper – seeded and chopped
- Garlic cloves – minced
- Frozen corn, thaw and drain
- Canned crushed tomatoes
- Canned chopped green chiles
- Chili powder
- Shredded sharp cheddar cheese
Ingredients for the tamale cornbread topping:
- Cornflour – masa
- Baking powder
- Chicken broth
- Melted butter
- Shredded cheddar cheese
How to Make Perfect Tamale Pie
This crowd-pleaser of a meal is ready in less than an hour, from start to finish. You’ve probably made similar pot pie-like dinners such as this in one skillet, and you will certainly want to make an easy tamale recipe as one of your go-to favorites!
1. Preheat your oven to 400 degrees F, and spray one large cast iron skillet, or two 9″ pie pans with non-stick spray.
2. Brown ground beef in a large skillet over medium heat. Push to the side once crumbled and cooked through, and add chopped onion, bell pepper, and minced garlic. Cook for a few minutes until the onion has softened.
3. Add frozen corn, crushed tomatoes, green chiles, corn starch, seasonings, and shredded cheese. Stir well and turn off the heat.
4. Next, make the gluten-free cornbread batter by mixing the corn flour, baking powder, and salt in a large bowl. Add in the chicken broth and melted butter, and whisk until smooth. Finally, stir in the shredded cheese.
5. Spoon the meat filling evenly between the two prepared pie pans, or leave it in a cast iron skillet. Pour the corn topping batter over the pies, using a spatula to spread it to the edges of the pans.
6. Bake for 30-45 minutes until slightly brown on the top and an inserted toothpick comes out of the tamale pie topping clean.
Serve hot with any of your favorite sides and toppings, like green onions and sour cream.
Get The Full (Printable) Recipe Below this Easy Tamale Pie Recipe. Enjoy!
Frequently Asked Questions
How Long Do Leftovers Last?
You can keep these leftovers in the refrigerator either wrapped well with a layer of plastic wrap or in an airtight container for 3 to 4 day days. Leftovers do need to be stored in the fridge.
Can Tamale Pies Be Frozen?
Yes, this recipe is excellent for meal prepping! But NOTE: If you are making these tamale pot pies in advance to freeze, DO NOT bake beforehand. Pour the corn batter on top of the pies and place in the freezer uncovered for one hour to allow the topping to harden. Then, wrap well with plastic wrap and a layer of aluminum foil, and place back in the freezer for up to 3 months.
See the complete recipe below for reheating tips!
Could I Make This Recipe With Chicken or Turkey?
Absolutely! You can make the perfect tamale pies with different meant variations like ground turkey or ground chicken. Also, use precooked rotisserie chicken to cut back on cooking time for the first part of the recipe. Add it in before adding the corn topping.
Or, thoroughly sauté cut up bite-sized boneless and skinless chicken breast pieces before adding the other ingredients.
How Can I Make Vegan / Vegetarian Tamale Pot Pies?
This tamale-inspired recipe can easily be made vegetarian-friendly by swapping out your favorite legumes, such as cooked lentils or canned garbanzo beans, in place of the ground beef, and subbing vegetable broth.
To make this recipe vegan as well, use your preferred shredded cheese substitute and swap cooking oil in place of the melted butter to make the gluten free tamale pie topping.
Looking for More Easy Comfort Dinners?
- One-Pot Shrimp Black Bean Rice Skillet
- King Ranch Chicken Casserole
- Chicken Broccoli Quinoa Skillet
- Stuffed Fiesta Cornbread Casserole
- Skinny Chicken Fajita Soup Recipe
- Baked Spaghetti Pie Recipe
Check the printable recipe card below for the prep time, cook time, and nutrition information including calories, carbohydrates, protein, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages.
Perfect Tamale Pie Recipe
For the Filling:
- 2 pounds ground beef
- 1 sweet onion, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 3 garlic cloves, minced
- 1 cup frozen corn
- 15 ounces crushed tomatoes (1 can)
- 4 ounces chopped green chiles (1 can)
- 1 tablespoon cornstarch
- 2 teaspoons chile powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 1/2 cups shredded cheddar cheese
For the Tamale Top:
- 2 1/4 cups corn flour (masa)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2+ cups chicken broth
- 1/2 cup melted butter
- 1/2 cup shredded cheddar cheese
- Preheat the oven to 400 degrees F. Spray two 9-inch pie pans, one 9 X 13 inch baking dish, or a 12-14 inch cast iron skillet with nonstick cooking spray. Set aside.
- Place a large saute pan (or cast iron skillet) over medium heat. Add the ground beef and break into small pieces with a wooden spoon. Brown the meat, then push it to the sides of the pan and add the chopped onion, bell pepper, and garlic. Cook until the onions have softened. Then mix in the frozen corn, crushed tomatoes, green chiles, cornstarch, chile powder, cumin, salt and cheese. Stir well and turn off the heat.
- Meanwhile, mix the corn flour, baking powder and salt in a large bowl. Add in the chicken broth and butter. Whisk until smooth. Then stir in the cheese.
- Pour the meat filling into the prepared pans. (If you cooked the filling in a cast-iron skillet, you can leave it in the pan.) Pour (or scoop) the corn batter evenly over the top and spread to the edges of the pans. Bake for 30-45 minutes, until a toothpick inserted into the center of the corn batter comes out clean. Serve warm!
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Added 1 C of red chili sauce the chicken broth I place of the rest of the broth and daaamn that’s a delicious meal!! Thank you!!
So tasty, perfect, great recipe! For the topping I only had cornmeal, so used that & added GF all-purpose flour plus an egg. Entire family loved it!
These turned out so yummy! Loved the flavors. Will make again.
LOVED IT! Such a great weeknight dinner!
This was so good! It really did taste just like tamales, everybody loved it!
This is definitely the perfect Tamale Pie! I made this last night and it was SO good! Tastes just like tamales (when you do the masa for the topping). I will definitely be making this again and again!
Loved this recipe – so easy & tasty! Used a boxed cornbread mix and it all came together nicely. I’ll try again for Super Bowl Sunday and sub Frito chips and cheese instead of the cornbread – I’m convinced it’ll be like a Frito Pie. Ha!
It was so good! I used 3 cups chicken broth and 6 tbsp butter with the masa, plus about 2 tbsp sugar. It mixed up beautifully and was thin enough to pour but not too thin. Only had 1 lb ground beef so I added 1 can black beans. I increased the onion and decreased the cheese slightly. Used a 9×13 Pyrex dish and baked about 30-40 minutes. Baked on a Sunday night, refrigerated, reheated portions in the microwave Monday night and it was great. We are going to eat it s few more days so I’ll see how it holds up. I’ve never made this or real tamales before so I have nothing to compare but I thought it was easy to make and so delicious. My very picky kids said it was ok, which is good for them, and they ate every bite without complaint. Thank you!
Can you use cornbread mix (make it as directed) and just bake on top?
Yes, thats what I did and it worked perfectly. Used Jiffy brand, but should have used 2 boxes (didn’t look at how many muffins it makes) to cover the whole thing. It needed a little more bake time than listed on the box – I’m assuming from the moisture underneath, but it was super delicious.
The proportion of broth to masa was a bit off. I only added about 3/4 of the mass mix to the broth and I knew if I added the full amount it would be unspreadable.
This recipe is delicious, and what I call “forgiving.” It’s easy to customize it by removing/adding/exchanging the ingredients a bit without straying too far from the original. I doubled the green pepper just because I like it so much. One thing for sure is that it takes A LOT LONGER THAN 10 MINUTES of prep time to make this — I spent nearly 2 hours putting it together . . . and it was worth every minute.
I made this for our annual pie night and it was a huge hit. I added a can of olives because it just seemed wrong not to. 😆 Also, I covered the pan in tin foil and left it in the warm oven for 20 minutes and it steamed it giving the topping an even more tamale like texture. But those were the only changes I made. The flavor was spot on and it tasted just like the authentic tamales we buy from the roadside stand. Everyone loved it and asked for the recipe.
If I prepare this in two 9 inch pie pans, how long does it take to bake one 9 inch pie? I would like to freeze the other pie for another time.
Bake for about 30 minutes for just one pie. Make sure to thaw the other pie before baking. :)
Excellent! Went crazy with doubling everything for the filling, added green bell, black beans, black olives(big family, stretches the meat and meals). Used pulled pork for the meat. Loved the tamale top. I’m freezing half the filling without the cheese to pull out for upcoming postpartum. Oh we skipped the cornstarch in the filling (wasn’t needed) and I used leaf lard for the butter in the topping, because we are out of butter, whoops. Looking forward to the freezer meal!
This is my go to easy dinner. I like to half the meat and add a can of rinsed/drained kidney beans. I also double the spices and use new Mexican red chili instead of regular chili powder. When making the crust I add a teaspoon of cumin as well. I’ve made this vegan by doing a mix of kidney, black, and pinto beans. Everyone who has tried it has loved it. It’s been one of my favorites for years. If you are reheating it in the microwave you can add a splash of water to rehydrate the masa. It tends to get dry after a while.
Never seen corn or veggies in a tamale before. I’ll give it a try.
Great recipe, we’re in the middle of a kitchen remodel so a one pan meal is ideal. I substituted the ground meat with some left over smoked brisket and cooked to whole thing on my grill (no oven yet).
Turned out amazing, definite do over. Next time I’m going to add black beans, meant to this time but forgot.
Thanks for sharing.
I love this recipe. So easy to make, easy to adjust to whatever veggies I have, there’s one leftover to freeze, AND it’s delicious!!
I love Tamale Pie I need to make it for my boyfriend I know he will love it,I made him Pozole,just 2day and it was a hit,he didn’t think I could do it I’m white,he’s Mexican
One our favorite dishes! Love it!!
I just made this yesterday and it was loved by everyone!!!!! Funny thing is I had just made a big batch of tamales th that took the entire day to do ….This is a lot less time and a lot less mess…..
I made the recipe exactly as written and it is wonderful. As I started preparing it, I thought it might be a bit too much trouble to make a second time because of the chopping required, but really… it isn’t all that much. Furthermore, the end result is so delicious that this recipe is going in “the binder,” to be made again and again.
I used a 9 x 13 Pyrex dish to bake it in and it took 30 minutes. I used exactly 2 cups of broth for the masa mixture. (I used low-sodium chicken broth and no-salt crushed tomatoes, because that’s all I could get at the grocery store.) My husband and I thought it was perfectly tasty and didn’t require any extra salting. I could see experimenting with this to add a little more heat, but it was delicious as-is, and the taste was very much like tamales, without all the work that goes into making them.
As far as the review that says the topping was dry… they said something about baking soda and the recipe doesn’t call for that. It calls for baking powder. I don’t know if that would make a difference, but perhaps that was the problem?
I like to use frozen bags of chopped peppers and onion mix. No chopping!
I used to not comment on a recipe when it turned out to be a dud, because I felt bad about doing so. But I now think I owe it to others to be honest. The topping was very thick and very dry. I have made tamale pie before, but the topping never used baking soda. I believe it usually used eggs. And it was moist. This was not.
This is now on my list of easy, delicious GF meals. It honestly does taste like tamales. I like my food just a little, hotter and spicier so I will add a little more heat next time around. I’m having seconds (day two) without any adjustments. It’s that good.
Tried this today with a batch of homemade chili that I had. It turned out super delicious. I cut up some jalapenos and mixed in the corn masa to add a little bite to it. Loved how it turned out.
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This recipe was unexpectedly delicious. I make tamales usually once a year because they can be rather labor intensive, but this…easy peasy! I’m going to try it with my other tamale fillings!
I NEVER rate recipes but WOW! This tastes like Tamales! I made it with ground turkey and it was PERFECT! The only other modification I made is that I added 1cp cheese to the masa mix. THANK YOU for sharing a wonderful recipe! I’m keeping this forever!!
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Was the cornmeal supposed to be so wet? It’s in the oven now and I’m worried that I ruined it.
Yes, it is a wet mixture when you add it to the top of the pie, but will bake and dry as it cooks.
I’ve made this several times lately to sell in my food business in Mexico. I live in San Miguel de Allende and most of my clientele are Gringos, many from Southern States and they love good Tex-Mex. I tweak it a bit my adding more of everything, Cumin, lots of Chili powder and Taco Seasoning and canned Corn as well. BUT the one thing not mentioned in the recipe is Chopped Black Olives. It just pulls it all together and gives it that taste I crave. My Mom made this when I was growing up and we would get so excited every time she said she was making it. I’m making a triple batch right now and my customers are going to be so excited!
This was amazing, and the whole family loved it! It was quite a bit different from the tamale pie I grew up with, but I prefer this version quite a bit. I added olives because I remembered having olives in it when I was a kid, but other than that, I made it exactly to recipe in a cast iron skillet. Thanks so much—this will be in our regular rotation!
I love this! I leave out the cheese to cut down on calories. And since I don’t like meat so much I only use 1 pound of ground chicken and substitute a can of black beans and fresh diced zucchini for the other .
This turned out really nice! I like that it’s full of veggies. Probably because I used turkey, I needed a lot more seasoning, and I added lime juice and cilantro to brighten it up. Masa came out smooth, used under 3 cups of broth. It really does taste like tamale masa and I’ll look forward to baking this on top of shredded beef or pork next time. Thank you!
I finally have a homemade fix for the deliciousness that was the sadly discontinued Derby Tamales, and now the Delimex Beef Tamales that I can no longer find in my area! Thank you for sharing this recipe. It’s soooo good.
We love this recipe! I make it a lot! However I don’t usually have the mass, so I substituted jiffy mix and added the cheese, melted butter and the broth instead of following the recipe on the box.today I’m making it again but don’t have crushed tomatoes so I’m using rotel tomatoes. I’ve shared this recipe a lot. Thanks
I know that this comment is about 6 months too late, but I just came across your recipe, and it is so much like the one I came up with, I had to throw in my 2 cents worth.
Originally, I made a more traditional tamale pie recipe, which called for 2/3rds of the cornbread batter to be mixed in with the meat mixture. Adding the cornbread batter firmed the pie up, but I felt that the batter overwhelmed the other flavors of the pie. Next time, I just mixed a small amount of the batter into the meat mixture, 1/4 to 1/3 % of the batter, and then layered the meat mixture, then the black olives and lastly the shredded cheese topping, finishing with the rest of the cornbread to bake its’ own distinct layer, as you did. I didn’t have to bother with cornstarch, and the meat and bread layers were flavorful and distinct. I baked it in the oven because I have come to grief before with cornbread baked in a skillet on the stove. Maybe this should be called Tamale Lasagne?? Anyway, this is one yummy, honey dish.
I made the Tamale Pie last night for dinner, and it was absolutely delish! I followed the recipe but made some changes. I added 2 diced up jalapenos to the onion/red pepper mix. I used half Monterey jack and half cheddar cheeses. I also doubled the cumin, added cayenne and I used ground turkey as I do not eat beef at all. Super delish, very comforting and hit the spot. I garnished the pie with a dollop of sour cream and fresh cilantro. I also made mine in a 9×13 which was literally JUST big enough to contain the filling.
Just made this for lunch. Big hit! I used fire roasted diced tomatoes in stead of the crushed tomatoes ( I blended with my hand blender to make it smooth). Other than that I made it as is. I messed the top up a bit, as it wasn’t easy to spread . Next time I’ll add more broth. It didn’t affect the taste, just wasn’t smooth. Such a easy, delicious meal with just the right amount of heat!
I had to make so many substitutions, including adding a lot more plain old corn meal for the topping to replace the cheese…and it still worked wonderfully! This will be made over and over again.
I made this recipe as written and fell in love with the taste of this tamale pie. I baked a small portion for a test and put the remainder into four small aluminum pans (4 for $1 at Dollar Tree), covered the tops with the pans’ provided lids, stuffed the pans into freezer bags and now I look forward to enjoying the pie this fall. The next time I make it I’ll add some sugar to the masa topping as I like a sweet “cornbread.” Aside from this personal preference the pie is perfect!
I have a recipe that I have used for years but was never really happy with the topping. After reading the reviews on your topping and thinking about what is wrong with mine. I’ve substituted yours for mine in the family recipe. I haven’t even tried it. But reading it I know it is the fix that was needed. Especially if I sub lard for the butter. I can’ hardly wait to try it.
Awesome recipe! Perfect in a 9×13 dish. It’s a bit spicy, perfect for us, but reduce chili powder for heat-averse diners! Didn’t have masa, so I ran regular cornmeal through a high-powered blender – worked great. This goes into our regular rotation!
Can leftovers be frozen?
Absolutely! This is a fabulous freezer recipe. Just be sure to wrap it very well, then freeze 3-6 months.
I know you say to freeze this before baking, to use for another day/meal. But will it be okay to freeze leftovers after baking?
Thank you so much!
Yes, you can freeze the leftovers for 3-6 months, if well wrapped.
Since when do tamales have ground beef, cheese and vegetables? This isn’t supposed to taste like an authentic tamale. If you make it right, the ONLY thing that actually tastes like a tamale is the topping.
Best. dinner. ever! Everyone loved it, even the picky eaters! Beautiful presentation and so delicious! Will definitely be a house favorite!!
I wanted the authentic “tamale” flavor – used lard with the masa instead of butter. Used ground beef and chorizo. Covered the topping with professional (not regular) plastic wrap before covering with foil so the topping would steam (tamale flavor). WONDERFUL flavor! Thank you for this great, tweakable recipe!
It was awesome I add spinach, green bell pepper and black beans boy it was delicious
This is such a great recipe! I’ve made it three times now and it’s so simple and tasty. My husband adores it. This time I did ground venison, a little homemade red Chile sauce, a can of tomatoes, and sliced up a bunch of mini peppers. Added spices to taste. Then for my masa topping I used olive oil and a spoon of chicken bouillon and just had hot water there to keep adding until it’s the right consistency. I added the cheese to the top of my meat mixture in the dish, then poured over the masa topping. So hearty and just tastes better the next day. Thank you!
I loved this recipe. My family and I enjoyed it very much. The only reason why I didn’t give a 5 star is that supposedly your suppose to “pour the corn flour mixture on top.” I even added extra chicken broth to thin it up. I didn’t know how much I could add without messing it up. I basically had to spread it on but I wouldn’t call it spreadable. It would be nice if the recipe could be updated to make it as it says it’s suppose to. Nonetheless the recipe is a keeper.
It sounds like maybe your cornflour mixture sat around for a while before spreading it over the top of the filling. That would have made it firm up a bit.
I agree. It was definitely not spreadable and mine did not sit out for a while.
It was super good though! I’d definitely make again! Easy to adjust too!
I had the same issue even after adding an extra 1/2 cup. I stirred and spread with no gap in between so it’s really not a timing issue.
Love how easy this was to make, but still so flavorful! My family loved it.
Perfection indeed! Terrific flavor, great textured cornmeal topping – yum!
I love tamale pie! This recipe is awesome. Thanks for sharing. :)
I like your recipes. I follow your boards in Pinterest. Why have you turned off ‘pinning’ the recipes? I want the recipe in one of my categories not an entire board (where it is difficult to search)!
We haven’t turned anything off. Try refreshing your browser and let me know if you still can’t pin.
Why can’t I use the pin it button?
Somewhere in my house, I know I have a recipe that is similar to this, but I looked in all kinds of places and didn’t find it. I will have to make yours soon, because now I’m hungry for it. I also like tamales. A few years ago, my Latina neighbor gave us a bunch of tamales at Christmas time as a thank you for assistance with snow shoveling. They were delicious. It was nice being the recipient of such a nice treat! We haven’t gotten them in a while, though. Now our other neighbor works at a cheese packaging plant and they give us a big bag of various cheese treats at Christmas now!
I was really nervous about making this new Tamale pie recipe.. But it turned out great. The masa flour really made a difference .
Nummy, easy, people pleaser.
I made this with chorizo and black beans instead of the hamburger. I separated it into 2 casserole dishes – made one, froze the other. Both times it was well received. It was easy to pull the frozen one out and bake. I did let it thaw overnight in the frig rather than putting it directly in the oven.
I just love tamales and being able to make a masa topping like this on a casserole is certainly easier but just as tasty. I simply love corn anything.
I didn’t put cheese in the filling, and only some in the corn topping. Sometimes I feel the cheese flavor gets lost and then It’s just extra calories. If I had queso fresco or other type of Mexican cheese, that would probably be great.
I like the idea someone mentioned of putting corn in the tamale topping! Thanks for a great recipe.
What a wonderful recipe!
I made it as is and the flavor of the masa topping is soooo tamale! It didn’t need any extra moisture-
It was the true consistency of the batter used in making tamales.
It spread nicely.
I can’t wait for my daughter to come home from work and taste this casserole!
Definitely saving this!
Love this!! I intended to make tamales this winter with some leftover smoked brisket I had in the freezer, but really wanted the flavor now. So glad I found this recipe (many tamale pie recipes call for a box of jiffy corn muffin mix. Not the right flavor as it’s too sweet). I did use the smoked brisket instead of ground beef. I also used spicier chiles because we like the heat and beef stock instead of chicken stock. Thanks for this!
I had to double the chicken broth because the masa to broth ratio was the consistency of clay.
Delicious!!! Made a 9×13 pan and my husband and son tried to eat it all themselves. This size pan needs more filling. The masa was too dry had to add water to thin it but was still too thick. My men didn’t seem to notice. I make tamales and yes this is easier. Thanks
I really want to make this but I’m out of chicken stock and bouillon. Can I use water?
Yes, just add a little extra salt to the recipe.
Can I use a cornbread mix? Have that in my pantry, no cornmeal. Thanks
I use a gluten-free cornbread mix for this recipe and it works great. Just follow the directions on the box and spread the mixture on top.
My batter wasn’t even close to being able to pour out. Too late now, we’ll see how it turns out. Reminder to self, use more chicken broth.
Is there a way to make this in an instant pot? I am having a potluck at work and would like to bring it prepared and cook at work before lunch so it is warm and ready to eat. Thanks.
I haven’t tried that personally, so I would be nervous to say for sure. But if you give it a try, please report back!
Delicious! One of the few meals my family of 5 all liked! I hid finely ground frozen broccoli, cauliflower, and carrot mix to the meat to hide some veggies and the kids had no idea! I’ll add less salt next time since we try to watch our sodium. My son asked that I add the corn to the tamale layer instead of the meat layer. Thank you for sharing!
We made this tonight and both had seconds. Loved it!!!! I used homemade enchilada sauce (https://dinnerthendessert.com/best-homemade-enchilada-sauce-and-quick/) in place of the can of crushed tomatoes. We didn’t change anything else. I love that the crust of this recipe is made with masa, which is light and moist, and not cornbread. Cornmeal is coarser than corn flour. The masa crust was perfect. Just a really nice little recipe!!! Really fun for a couple or a family to make together, also, one making the masa topping while the other slices or sautees the filling.
I love it that I can use my masa instead of having to get Jiffy corn bread mix. It’s in the oven now. I put foil over it to make sure the masa is cooked and not dried out for the first 20 minutes.
I used my leftover shredded beef, mixed with some corn and salsa layered with leftover bean dip at the bottom and top with masa mixture. Oh, yikes! I forgot the baking powder…hmmm, now I’m worried. I sprinkled some cheese on top in the last 3-4 minutes of baking. It looks OK, smells great.
Super quick dinner! Thank you for the recipe.
yes. it takes much longer than 10 minutes. you forgot to give an oven temp. is it baked uncovered or covered?
The flavor of this was very good!
i haven’t had a great tamale pie in forever! i’m going to need to make this!
Nice tamale pie!
Looks like such a warm and comfy dinner for fall time!
I am a very big fan of Mexican food so I can’t wait to try this! Keep the great recipes coming!
I’ve looked into making my own tamales and it’s SUCH a daunting process — I can’t wait to try this instead!!
Great way to satisfy a tamale craving!
This looks so warm and comforting!
Can you leave out the cheese in the filling?
You sure can! The filling will seem a little crumbly, but will still taste great. :)