Easy Tamale Pie Recipe

Here’s a delicious and Easy Tamale Pie recipe — a comforting casserole with a cornbread base, seasoned ground beef, beans, and melty cheese. It’s perfect for a family-friendly weeknight dinner!

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🌽 Easy Tamale Pie

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~50 minutes
Servings: 6–8

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📝 Ingredients:

For the cornbread base:

• 1 (8.5 oz) box corn muffin mix (like Jiffy)
• 1 egg
• ⅓ cup milk
• 1 (14.75 oz) can cream-style corn
• 1 cup shredded cheddar cheese

For the filling:

• 1 lb ground beef
• 1 small onion, diced
• 1 (1 oz) packet taco seasoning
• 1 (8 oz) can tomato sauce
• 1 (15 oz) can black beans or kidney beans, drained and rinsed
• 1 cup shredded cheese, for topping

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👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13” baking dish.
2. Make cornbread base:
   In a bowl, mix muffin mix, egg, milk, cream-style corn, and cheese. Pour into baking dish and bake for 15 minutes (it won’t be fully set — that’s okay).
3. Cook the filling:
   While cornbread bakes, brown the ground beef with onion in a skillet. Drain excess fat. Stir in taco seasoning, tomato sauce, and beans. Simmer for 5 minutes.
4. Add filling on top:
   Carefully spoon beef mixture over the partially baked cornbread layer. Sprinkle with cheese.
5. Bake again for another 15–20 minutes, or until the top is bubbly and golden.
6. Cool for 5 minutes, then serve with toppings like sour cream, avocado, or cilantro.

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✅ Tips:

• Make it spicy: add green chilies or jalapeños to the beef mix.
• Swap beef with ground turkey or plant-based meat for a lighter version.
• Great for leftovers — reheat in the oven or microwave.
  
  ✅ 🧊 Storing and Freezing Tamale Pie
  To Store (Refrigerator):
  Let the tamale pie cool completely.
  Cover tightly with plastic wrap, foil, or place in an airtight container.
  Store in the refrigerator for up to 4 days.
  To Reheat:
  Reheat individual portions in the microwave for 1–2 minutes.
  For larger portions, cover with foil and reheat in a 350°F oven for 15–20 minutes until warmed through.
  
  To Freeze (Before or After Baking):
  ✅ Freezing After Baking:
  Let the cooked tamale pie cool completely.
  Wrap the entire baking dish tightly with foil and plastic wrap, or portion into freezer-safe containers.
  Freeze for up to 2–3 months.
  ✅ Freezing Before Baking (Unbaked):
  Assemble the casserole (with raw cornbread batter and cooked filling), then cover tightly with foil and freeze.
  When ready to bake, thaw in the fridge overnight, then bake as directed (add 10–15 extra minutes if still slightly chilled).
  
  Pro Tip:
  Label with the date and reheating instructions for easy weeknight meals!
  Would you like printable labels or storage cards for your recipes?