This Tamale Pie is loaded with tasty and hearty ground beef chili that seeps through a delicious homemade brown butter cornbread topping. This easy tamale pie recipe is cooked in one skillet and is bursting with layers of flavor!
Ground beef casserole recipes are the ultimate comfort food! This hearty one skillet Cornbread Tamale Pie is packed with all sorts of Tex Mex flavors. The homemade cornbread topping is tender, a bit sweet and the browned butter takes it to the next level of yum! This ground beef casserole is an easy and budget friendly meal your family and friends will love.
How To Make Tamale Pie
To make the hearty and tasty Ground Beef Chili:
- Brown hamburger meat with onions, garlic and green peppers.
- Add the spices, tomatoes, salsa (store bought or homemade) and let it simmer.
- Finish it up with corn, black beans and fresh cilantro (you can skip the cilantro if you are not a fan).
To make the Brown Butter Cornbread Topping
- To make the brown butter, melt the butter in a skillet and cook, swirling the pan until the butter smells nutty and turns into a toasty golden brown color. Swirling the pan ensures even cooking. Place the butter into a glass bowl and reserve.
- In a large bowl, mix all the dry ingredients.
- In a separate bowl whisk the eggs, sour cream and buttermilk. Whisk in the brown butter.
- Mix the wet ingredients into the dry ingredients until well combined.
- Place dollops of brown butter cornbread mixture on top of the ground beef chili, spreading gently until the ground beef layer is covered. Don’t worry if it doesn’t look perfect. Mine didn’t either (see photo below).
- Transfer the casserole to the oven and bake until golden brown.
The flavors of the beef chili keep developing while the tamale pie bakes in the oven. The brown butter adds such a nice depths of flavor to the tender and light homemade cornbread. I mean seriously, I think brown butter makes everything better.
You can make this recipe with ground turkey, ground chicken and even ground pork. If you are a cheese lover, feel free to add some grated cheese on top of the ground beef chili before adding the cornbread layer.
Tamale pie Recipe Tips
- This is the perfect dish to serve at game night scooped into a bowl with some sour cream on the side.
- This recipe uses buttermilk. If you don’t have buttermilk at home, you can make it by adding 1/4 tablespoon of lemon juice or vinegar into a measuring cup. Top it with 1/4 cup milk and let it sit for 5 minutes.
- You can use homemade or store bought salsa for this recipe. Mild or medium heat work best.
- If you love spicy foods, feel free to add 1/4 + teaspoon of ground cayenne pepper or a small can of chopped green chilis to the filling!
Check Out These Other Comfort food Favorites:
- Skillet Cheddar Jalapeno Sweet Potato Corn Bread
- Chicken Tortilla Soup
- Chicken Stroganoff
- Beef Stew in Red Wine
- Ham and Potato Casserole Supreme (West Via Midwest)
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Tamale Pie with Brown Butter Cornbread Topping
This Tamale Pie is loaded with tasty and hearty ground beef chili that seeps through a delicious homemade brown butter cornbread topping. This easy tamale pie recipe is cooked in one skillet and is bursting with layers of flavor!
Prep: 5 minutes
Cook: 45 minutes
Total Time 50 minutes
Servings 6 servings
Ingredients
- 6 tablespoons unsalted butter
- 1 pound ground beef
- 1 medium onion, diced
- 3 garlic cloves, chopped finely
- 1/3 cup diced green bell pepper
- 1 tablespoon cumin
- 2 tablespoons chili powder
- 1 teaspoon dry oregano
- 1 teaspoon seasoned salt
- 1/4 teaspoon ground clove
- 1/8 teaspoon ground black pepper
- 1 (15-ounces) can crushed tomatoes
- 1/2 cup salsa (medium or mild)
- 1 (15 ounces) can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup chicken stock
- 2 tablespoons chopped cilantro
- Salt and ground black pepper to taste
For the Brown Butter Cornbread Topping
- 1 cup fine yellow cornmeal
- 1 cup all-purpose flour
- 4 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 eggs
- 6 ounces sour cream (about 3/4 cup)
- 1/4 cup cultured buttermilk
Optional Toppings for Serving
- Sour Cream
- Chopped Cilantro
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
To Make the Brown Butter
- In a 12-inch cast iron skillet over medium heat, melt the butter. Continue to cook, swirling the pan occasionally to achieve even cooking. The butter will foam and then it will start to turn golden brown. Your brown butter is perfectly done when it has a nutty aroma and is toast-brown in color.
- Transfer the brown butter to a heatproof cup or bowl. Reserve until ready to use,
To Make the Filling
- Return the skillet to high heat and add the ground beef. Cook breaking up the meat with a wooden spoon. Cook for about 6 – 8 minutes or until browned.
- Add the onions, garlic and green peppers. Cook stirring frequently for about 4 minutes or until the vegetables softened. Add the cumin, chili, oregano, seasoned salt, clove and black pepper. Mix well.
- Turn the heat to medium and stir in the crushed tomatoes and salsa. Simmer for about 5 minutes. Add the beans, corn and chicken stock and simmer on medium low heat, stirring occasionally while you make the topping. Stir in the fresh cilantro if using and season to taste with salt and pepper. Remove from the heat.
To Make the Cornbread Topping
- In a large bowl combine the cornmeal, flour, sugar, baking powder, and baking soda.
- In a separate bowl combine the eggs, sour cream and buttermilk, Whisk until all combined. Whisk in the brown butter.
- Mix the wet ingredients into the dry ingredients until well combined and smooth.
The Rest
- Using a large spoon, place dollops of the cornbread batter mixture on top of the beef filling. With a spatula spread the batter into an even layer.
- Transfer the skillet into the oven and bake for about 20 minutes or until pale golden brown. You can test for doneness by inserting a skewer into the cornbread. If it comes out clean, is ready!
- Remove from the oven and let it cool for 10 minutes. Serve and enjoy!
Nutrition
Calories: 650kcal (33%)Carbohydrates: 57g (19%)Protein: 23g (46%)Fat: 37g (57%)Saturated Fat: 17g (106%)Cholesterol: 155mg (52%)Sodium: 850mg (37%)Potassium: 778mg (22%)Fiber: 5g (21%)Sugar: 13g (14%)Vitamin A: 1580IU (32%)Vitamin C: 9.6mg (12%)Calcium: 166mg (17%)Iron: 5.2mg (29%)
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Laurie says
We all loved this recipe …making it again tomorrow night ….
Jason says
I haven’t had this in many years. someone else use to make it but I’m going to try.
I’m wondering how long it will last in the refrigerator and procedure for freezing if possible and how long it would stay good.
thanks in advance
Kathy says
Hi Jason, It will keep in the fridge for 3-4 days. To freeze, store in a freezer-safe container for 2 months. Thaw out in the refrigerator overnight
Jacqueline Allie says
Can I use boxed corn bread? And will I use just one box?
Kathy says
Hi Jacqueline, Yes you can. I’ve done that many times. Just follow the directions on the box (ingredients for mixing and baking times).
Mark Stewart says
Basically none of these ingredients are used in tamales this is appropriation at it’s finest.
Kathy says
This is not a tamale recipe. Is a tamale pie which is a completely different dish. It’s called amigo pie in Texas. Perhaps reading the post could help you understand that.
Tressa Packer says
This was really good!!! Can the cornbread recipe be made into muffins or just in a pan by themselves? I would love to have just the cornbread 😉
Kathy says
Absolutely!
Michele says
We made this for dinner and it was simply amazing! Every single person had seconds and the only bad thing about the whole recipe was there wasnt even one bite left for lunch the next day! Next time Im going to make a double batch becasue we all wanted to have some for lunch the next day!
Kathy says
I am so glad to hear!!! Thank you
Larry Green says
Thank you, ma’am. I was a professional editor/proofreader for 40 years and I know that something always slips by, especially when it can pop up in the most embarrassing spot possible. The recipe looks great, and I have my shopping list ready for tomorrow.
Kathy says
Oh Larry you are so sweet!! Feel free to e-mail me anytime you want if you see any errors!! My e-mail is info@lemonblossoms.com
You have been on the filed and know how easy it is to miss something!
Hope you enjoy the tamale pie as much as we do!! Thanks again!!!
Larry says
Okay – my partner got back from her weekend with her kids and grandkids, so it was time for me to cook or clean up the pot. What an amazing recipe – tastes even better than it looks, and it looks magnificent. This is a great find – I’m an American with a French partner and we live in Germany, so sometimes substitutions for specialized ingredients can be a problem. Not this time – all the ingredients are readily available and, following this recipe exactly, combine for a lip-smacking meal (well, for us, three meals). The only substitution I made was a Corning casserole dish for the 12-inch cast-iron skillet. I brought a 9-inch skillet with me from the States, and it’s a rarity here. Thanks!
Kathy says
I am so happy to hear you guys enjoyed the recipe. Means the world that you took the time to share!! The casserole dish works! I used to cook it in a regular pot and then bake it in a pyrex type casserole – before the cast iron bug bit me!! LOL
Thanks for sharing!!
kim daigle says
I almost dismissed this recipe simply because of using the cast iron skillet, which I do not have. I am glad it can be done in a casserole dish, thanks for sharing that
Kathy says
Glade you didn’t dismiss it! Yes, it can be made in any baking dish or oven safe skillet! Happy New Year! hope is a blessed and delicious one.
Larry Green says
Eggs? You mention eggs in the cornbread direction, but they’re missing from the ingredients list.
Kathy says
My apologies. 2 eggs! The recipe has been updated! I guess the person who proofreads my posts may get fired (that’s my husband!) 🙂
Thank you for pointing that out!!