Beefy Tamale pie is a delicious way to change up your taco night! All the tamale flavor without the extra tamale work. This is a from-scratch recipe, but feel free to use some shortcuts if you are short on time.
Beef Tamale Pie
I LOVE cornmeal. I make some pretty awesome stuff with it, including corn crepes, and these jalapeno cheddar cornbread muffins – this this Beef Tamale Pie is probably my favorite so far!
Inspiration for this dish came directly from this AMAZING Chicken Tamale Pie from Pinch Of Yum, and this Beef Tamale Pie from 2 Teaspoons. I came across these on Pinterest and knew immediately I had to make it. Or a cross between the two. The tamale recipe itself was made exactly like the 2 Teaspoons version, and I wouldn’t change a thing. It was PERFECT.
You need more pie in your life. I’ve got some for you.
No Bake Cherry Cheesecake Fluff Pie
Chicken Tamale Pie
Meyer Lemon Orange Meringue Pie
Steak and Potato Pie
Chicken Pot Pie Soup
Mushroom Pot Pie
The green chiles and corn in the tamale was an incredible addition to the pie. They added a ton of flavor and the corn was great texture in the pie.
Bake the tamale base in the oven for 20-25 minutes, or until it is set.
Then poke some holes in it, and top it with some enchilada sauce.
Top that with the meat.
Top with some more enchilada sauce, and then go CRAZY with some cheese.
Like seriously crazy amounts of cheese. Bake it in a 350 degree oven for 35-40 minutes, and then remove and let sit for 10 minutes.
Cut into slices, and serve with your favorite garnish!
Seriously awesome. Like, spectacularly amazing. Let this inspire you to create your own variations! Want more heat? Spice it up! Love spice? Add jalapenos instead of green chiles to the mix.
Beef Tamale Pie
Change up taco night for the better with this awesome beef tamale pie. Forget the rolling or the wrapping or any of that, in pie form, this is so simple!
Ingredients
Ground Beef Mixture
- 1 teaspoon onion powder
- 1.5 pounds ground beef
- 1 tablespoons dried onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon taco seasoning
- 2 tablespoons Chile Lime Spiceology seasoning mix, this can be omitted and more taco seasoning added if you don't have any yet.
- 2 cups water
- 1 tablespoon tomato paste
- 1/2 teaspoon cayenne pepper
Base:
- 1/2 cup P.A.N. cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons avocado oil
- 1/3 cup milk
- 1 egg
- 1 small can diced chiles - drained
- 1 can corn - drained
- 2/3 cup flour
Sauce
- 1 batch of OWYD Enchilada Sauce
- Cheese
- 2 - 3 cups Mexican blend shredded cheese
Instructions
- Combine the cornmeal, flour, sugar, baking powder, and salt. Drizzle in the avocado oil, and stir until the mixture is crumbly. In a separate bowl, mix together the milk and egg until combined. Stir into the cornmeal mixture, along with the chiles and corn. Prepare a pie pan with cooking spray, and spread the tamale base in. Bake at 350 for 20-25 minutes, or until set.
- While the tamale base is baking, brown your ground beef over medium heat. Drain the excess fat, and add in all the seasonings, water, and tomato paste. Simmer for 20 minutes.
- Remove the tamale base from the oven, and top with a layer of enchilada sauce. Spread the ground beef mixture on top of the tamale base, add more enchilada sauce, and then copious amounts of cheese.
- Bake again at 350 for about 35-40 minutes, and serve hot with all the garnishes your little heart desires.
Notes
Tamale base recipe from 2 Teaspoons. Recipe very very slightly adapted from 2 Teaspoons and Pinch Of Yum.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 822Total Fat: 54gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 191mgSodium: 1444mgCarbohydrates: 35gFiber: 3gSugar: 8gProtein: 49g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!