tamale pie!

Feasting at Home

Simple Delicious Tamale Pie with your choice of ground turkey, beef or veggie meat with seasonal veggies, topped with a delicious cornbread crust. 

Here’s an easy weeknight dinner recipe for Tamale Pie that can be made with ground chicken, turkey, beef or keep it vegetarian and use ground vegetarian “meat”.

The flavorful Mexican-spiced filling is cooked on the stovetop then topped with a simple cornmeal batter before baking in the oven. When it comes out, it is transformed into a golden cornbread-crusted pan of deliciousness!

why this recipe works:

What I love about this recipe is how fast and easy it is to put together, letting the oven do half the work. It is also very adaptable- use whichever meat or veggie meat you like!

Feasting at Home


  • 12 tablespoon olive oil
  • 1 onion, diced
  • 4 garlic cloves, rough chopped
  • 1 lb ground meat ( chicken, turkey, or beef) or use vegetarian ground “meat”.
  • 1 bell pepper ( or try cubes of roasted butternut or sweet potato!)
  • 1 can black beans, drained (or sub extra veggies or more meat)
  • 1 cup fresh or frozen corn
  • 1 teaspoon salt
  • 1 teaspoons chili powder
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon dried mexican oregano (or use regular)
  • 1 ½ cups enchilada sauce (or sub 1 can tomato sauce or diced tomatoes and perhaps “up” the spices)
  • ½ cup water
  • 4-ounce can drained green chilies (optional)
  • 12 tablespoon chopped fresh cilantro- optional
  • 1 cup grated cheese- optional

Corn Bread Topping

  • 1 cup cornmeal
  • 1/2 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 extra-large egg
  • 2/3 cup milk or buttermilk
  • 1/3 cup sour cream or yogurt
  • 2 tablespoons olive oil or melted butter
  • 1 jalapeño, sliced- optional
  • more cheese- totally optional

Garnish with fresh cilantro, sour cream ( or avocado) and hot sauce ( all optional).


Preheat oven to 400F

In a 10-11 inch oven proof skillet or dutch oven, saute onion, garlic, ground meat and bell pepper in the olive over medium heat until meat is golden brown, about 10 minutes. ( If using vegetarian meat option, no need to brown first – cook the onion, garlic and bell pepper until tender, then add the ground veggie meat. Use a metal spatula to prevent sticking. If the veggie meat continues to stick no worries scrape it up when you add the liquids.)

Add the corn and beans, salt and spices. Stir in the enchilada sauce and water and optional canned chilies, bring to a simmer over low heat. Taste, adjust salt and spices. ( If you used tomato sauce instead of enchilada sauce you may want to add more spices). Bottom line is …you want this stew base to be flavorful and robust in flavor and just slightly liquidy. Simmer on low and while it’s simmering, make the cornbread topping.

Mix cornmeal, flour, baking powder, salt and sugar in medium bowl. In a small bowl, whisk the egg, milk sour cream, and oil in a small bowl. Pour the wet ingredients into the dry and whisk.

Stir in optional cilantro into the filling and sprinkle with optional cheese. While the stew is still simmering on the stove, spread the cornbread batter in a thin layer over top. Simmer 1-2 minutes more, and top with thinly sliced jalapeño ( or more grated cheese) and then place in the hot oven.

Bake for 20-25 minutes, check, then continue baking an additional 5 minutes or until puffed and beautifully golden.

Serve with fresh cilantro, sour cream, avocado and hot sauce.

Recipe by Sylvia! PNW Chef