A cornbread-topped skillet chili made with smoky ground beef and beans, baked until the crust turns golden.
Tamale pie is a Tex-Mex casserole that reimagines the flavors of tamales -- masa and spiced meat -- in an easier, layered skillet format instead of individually wrapped and steamed corn husks. A smoky ground beef and bean chili, seasoned with smoked paprika and cumin, forms the base, topped with a cornbread batter that bakes directly over it, absorbing some of the chili's juices as it cooks. The technique that matters most is getting the chili thick enough before adding the cornbread topping -- too much liquid and the batter won't set properly, staying gummy in the center. Browning the beef well and letting the chili simmer uncovered for a good stretch reduces it to the right consistency. Baked until the cornbread top turns deep golden and a toothpick comes out clean, tamale pie is a one-dish, crowd-feeding casserole popular across the American Southwest and northern Mexican-influenced home cooking, valued for how much flavor it delivers with pantry staples.
Serves 6
In an oven-safe skillet, brown ground beef over medium-high heat, breaking it up, about 6-7 minutes. Drain excess fat.
Add onion, garlic, and bell pepper. Cook 5-6 minutes until softened. Stir in smoked paprika and cumin, cook 1 minute.
Add black beans, crushed tomatoes, corn, and salt. Simmer uncovered 15 minutes until thickened. Stir in half the cheddar.
Preheat oven to 200C/400F. Whisk cornmeal, flour, and baking powder. In another bowl, whisk buttermilk, eggs, and melted butter, then combine with the dry ingredients.
Pour the cornbread batter evenly over the chili in the skillet. Scatter remaining cheddar on top.
Bake 25-28 minutes until the cornbread is deep golden and a toothpick inserted comes out clean. Rest 5 minutes before serving.
Simmer the chili until visibly thick before adding the cornbread batter, or the topping won't set properly in the middle.
Don't overmix the cornbread batter -- a few lumps are fine and overmixing makes it tough.
Let the pie rest 5 minutes after baking so it firms up and is easier to serve in clean slices.
Use ground turkey or shredded chicken instead of beef for a lighter version.
Make it vegetarian with extra beans and mushrooms instead of meat.
Add diced jalapeños to the cornbread batter for extra heat throughout.
Refrigerate covered up to 4 days. Reheat individual portions in the microwave or the whole pie in a 180C/350F oven for 15 minutes until warmed through.
Tamale pie emerged in the American Southwest in the early 20th century as a home-cooking shortcut inspired by traditional tamales, popular in California and Texas kitchens looking for an easier way to get similar corn-and-meat flavors without the labor of wrapping individual tamales.
Prepare the chili base ahead and refrigerate, but mix and add the cornbread batter fresh just before baking for the best rise and texture.
The chili underneath was likely too wet -- simmer it longer next time to reduce excess liquid before adding the batter.
Yes, any standard cornbread mix works as a shortcut -- just prepare it according to the package directions and pour over the chili as directed.
Per serving (340g / 12.0 oz) · 6 servings total
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