Name: Best Tamale Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: Chili Filling:; 1½ lbs 680 g ground beef (80/20); 1 large onion (diced); 3 cloves garlic (minced); 1 can (15 oz black beans or pinto beans, drained); 1 can (10 oz diced tomatoes with green chilies (Rotel), undrained); 1 cup 240 ml beef broth or beer; 2 tbsp chili powder; 1 tsp each cumin + smoked paprika; 1 tsp oregano · salt & pepper; 1 cup frozen corn (optional but classic); Cornbread Topping:; 1 cup 160 g yellow cornmeal; 1 cup 130 g all-purpose flour; 1 tbsp baking powder; ½ tsp salt; 1 cup 240 ml buttermilk; ⅓ cup 75 g melted butter; ¼ cup 50 g sugar or honey; 2 large eggs; 1½ cups 150 g shredded cheddar or Mexican blend (divided); For Serving:; Sour cream (cilantro, jalapeños, lime)

Introduction

Best Tamale Pie is pure Southwestern comfort in a skillet: a thick layer of perfectly seasoned beef and bean chili topped with a golden, fluffy cornbread crust that tastes like a tamale exploded into the easiest, most satisfying casserole ever. This one-dish wonder bakes up with crispy cheese edges and a steamy, masa-like topping that makes everyone grab seconds before the pan hits the table. Served straight from the cast-iron with sour cream, cilantro, and lime wedges, this Best Tamale Pie recipe offers a rustic, appetizing aesthetic that instantly turns any dinner into a fiesta.

Why you’ll love this recipe

60 minutes total — one skillet, zero steaming husks.
All the tamale flavor — none of the labor.
Make-ahead & freezer MVP — reheats even better.
Custom heat — mild family version or fire-breather.
Crowd-size scalable — doubles perfectly.

Ingredients (10-inch skillet or 9×13 dish, 8 servings)

Chili Filling

1½ lbs (680 g) ground beef (80/20)
1 large onion, diced
3 cloves garlic, minced
1 can (15 oz) black beans or pinto beans, drained
1 can (10 oz) diced tomatoes with green chilies (Rotel), undrained
1 cup (240 ml) beef broth or beer
2 tbsp chili powder
1 tsp each cumin + smoked paprika
1 tsp oregano · salt & pepper
1 cup frozen corn (optional but classic)

Cornbread Topping

1 cup (160 g) yellow cornmeal
1 cup (130 g) all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup (240 ml) buttermilk
⅓ cup (75 g) melted butter
¼ cup (50 g) sugar or honey
2 large eggs
1½ cups (150 g) shredded cheddar or Mexican blend (divided)

For Serving

Sour cream, cilantro, jalapeños, lime

Essential Tools and Equipment

10–12 inch oven-safe skillet (cast iron = elite)
Mixing bowls
Whisk

Step-by-step process

Preheat oven to 400 °F (200 °C).
Cook filling in skillet: brown beef + onion until no pink. Add garlic for 30 seconds. Stir in spices → Rotel → beans → broth. Simmer 8–10 min until thickened. Stir in corn. Taste → adjust seasoning.
Make topping — whisk cornmeal, flour, baking powder, salt, sugar. In a separate bowl, beat buttermilk, melted butter, and eggs. Combine wet + dry → fold in 1 cup cheese. The batter will be thick.
Assemble — spread cornbread batter evenly over hot filling (it’s okay if it doesn’t reach edges perfectly). Sprinkle the remaining ½ cup of cheese on top.
Bake 25–30 minutes until cornbread is golden, and a toothpick comes out clean.
Broil 1–2 minutes for extra crispy cheese top (watch closely).
Rest 10 minutes → scoop generous portions with toppings.

Mistakes to avoid

Runny filling — simmer until thick; watery pie = soggy cornbread.
Cold skillet to oven — hot filling helps cornbread rise.
Overmixing topping — tough cornbread; stir just until combined.
Skipping cheese in batter — flavor and moisture carrier.
Cutting too soon — it falls apart; 10-minute rest = perfect slices.

Variations of the Best Tamale Pie

Chicken — shredded rotisserie + green enchilada sauce.
Vegetarian — double beans + mushrooms or Impossible Meat.
Spicy — extra jalapeños + pepper jack.
Sweet Corn — add creamed corn to the topping.
Tamale Casserole — layer in a 9×13 with enchilada sauce between.

Tips for better storage & make-ahead

Make-ahead — assemble fully (don’t bake) → fridge 24 hrs → bake +10 min.
Freezer — bake → cool → double-wrap → 3 months. Reheat 350°F covered 40 min, uncover 15 min.
Reheating — oven > microwave for crispy edges return.

Frequently Asked Questions

No oven-safe skillet? Transfer filling to ga reased 9×13 dish.
Gluten-free? 1:1 GF flour + GF cornmeal.
Less sweet topping? Drop sugar to 1 tbsp.
Double batch? Use a large roasting pan or two skillets.
Instant Pot chili base? Pressure cook filling → top & bake.

Conclusion

Best Tamale Pie is lazy-genius comfort food — each steamy, cheesy bite of tender chili under fluffy, golden cornbread tastes like you spent all day making tamales (when really you just stirred and baked). One skillet turns pantry staples into the coziest, most crowd-pleasing dinner that disappears with zero leftovers. Keep cornmeal and Rotel stocked, and a tamale night without the hassle is always 60 minutes away. Whether you’re feeding a hungry family, game-day crew, or proving casseroles can be legendary, this pie delivers pure joy and full bellies in perfect harmony. One bite, endless “this is my new favorite,” and the quiet thrill of tamale pie mastery.