This Tamale Skillet Pie is delicious comfort food that can be ready from start to finish in 45 minutes. It’s a kid-friendly dinner, not too spicy and reheats well the next day.
This classic Mexican flavored dish brings me back to a time when I was in Middle School (must have been in the late 60’s). My mother used to buy a boxed Tamale Pie Dinner (I can’t remember the brand, though). I remember browning the beef, adding the spice mix and then adding water and egg to the cornmeal batter.
Fast and Easy Skillet Tamale Pie
Equipment
- 1 12" skillet
Ingredients
Tamale Filling:
- 2 tablespoons vegetable oil
- 1 medium onion minced
- 2 tablespoons chili powder or 3 Tablespoons of Mexican Seasoning Blend (recipe below)
- 2 medium cloves garlic minced or pressed through a garlic press (about 2 teaspoons)
- 1 pound ground sirloin lean
- 1 15.5-ounce can black beans, drained and rinsed
- 1 14 1/2 ounces can Ro-Tel tomatoes or diced tomatoes, drained (or 1 can) and 1 small can mild green chilis
- 2 Tbsp tomato paste my addition, but gave more flavor to the filling
- 2 cups frozen corn my addition; optional
- 3 ounces cheddar cheese shredded (1 cup)NOTE: I'd double this
- 2 tablespoons minced fresh cilantro leaves or parsley
- Ground black pepper
- 1 small can sliced black olives optional
Cornbread Topping:
- 3/4 cup unbleached all-purpose flour 3 3/4 ounces
- 3/4 cup yellow cornmeal 3 3/4 ounces
- 3 tablespoons sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 3 tablespoons unsalted butter melted and cooled
For the Homemade Mexican Seasoning (I like to make my own and store the rest); optional
- 2 Tbsp. chili powder
- 2 Tbsp. garlic powder
- 2 Tbsp. ground cumin
- 2 Tbsp. oregano
Instructions
- Adjust an oven rack to the middle position and heat the oven to 450 degrees.
For the tamale filling:
- Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion, chili powder, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Stir in the ground sirloin, beans, and tomatoes, and bring to a simmer, breaking up the meat with a wooden spoon, about 5 minutes.
- NOTE: I added 2 Tbsp of tomato paste to the filling. I also added about 2 cups of frozen corn and I think a small can of sliced black olives would be good.
- Stir the cheddar and cilantro into the filling and season with salt and pepper to taste.
For the cornbread topping:
- Meanwhile, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until uniform. Stir in the butter until just combined.
- Dollop the cornbread batter evenly over the filling and spread into an even layer. Bake until the cornbread is cooked through in the center, 10 to 15 minutes. Serve.
- Dollops with sour cream, if desired.
Sam @ My Carolina Kitchen says
I was flipping through my mother's old cookbook this morning looking for a recipe and saw her tamale pie. Gosh I haven't had that in years I thought. What a nice coincidence that's what you've featured today. Thanks!
Sam
Barbers of Lucky Lane says
This looks delicious! I never have buttermilk on hand, so would there be a problem in using low-fat milk instead?
admin says
There is a quick way to make buttermilk. Add a couple tablespoons of white vinegar to milk and let it sit for about 10 minutes (some people use lemon juice). There you go!
Joanne says
I haven't had tamale pie in forever but now you've got me craving that spicy filling underneath a delicious cornmeal crust!
Tracey says
This looks delicious.
Approximately how many servings does this recipe make?
admin says
I would say this serves 6-8 people.
Big Dude says
I'd say that's a long time between tamale pie's, but I'm not sure I've ever had it. Your version looks and sounds delicious. We often have chili pie which Bev makes by topping leftover chili with her Mexican cornbread and I suspect the taste may be similar.
Karen says
Love the addition of corn to this. Great recipe.
Velva says
Skillet dinners are perfect for weeknights. This dish is hearty-actually, it would be perfect for my soccer playing boys when they return from school.
This recipe has been noted. Thanks for sharing.
Velva
Kim says
My Mom made a recipe much like this one and it was LOVED by all. Absolute comfort food and so easy!
Cathy at Wives with Knives says
I'm in a Mexican food frame of mind and this pie sounds delicious, Debby. I haven't made one in years and like the idea that I will have leftovers for the next day. I never get tired of all those delicious flavors.
Karen (Back Road Journal) says
I haven't had tamale pie in years. I like the additions that you made to the recipe…especially Rotel tomatoes.
Mary says
Our weather has started to change and this would be a perfect meal to beat back the Oregon damp and chill. This sounds delicious. I hope all is well. Have a wonderful day. Blessings…Mary
qrops says
nice post
Anonymous says
thanks for share.