Tamale Pie in a 9x13 Pan

Tamale pie in a 9×13 pan uses 2 pounds of ground beef cooked with onion, chili powder, cumin, one 15-ounce can each of tomato sauce, corn and black or pinto beans, and a cornbread topping made from 1 1/2 cups of cornmeal, 1 cup of flour, 2 eggs and 1 1/2 cups of milk, plus 1 1/2 cups of cheddar. Bake at 375°F for 30 to 35 minutes, until the cornbread is golden and a toothpick comes out clean.

It is a Southwestern-style casserole with a spiced meat filling under a cornbread crust. The 9×13 pan serves 8 to 10 and gives the right ratio of filling to topping.

Why a 9×13 Pan Works

Two pounds of beef plus beans and corn makes about 7 cups of filling, which sits roughly 1 1/2 inches deep in a 9×13 pan. The cornbread batter spreads into a layer thin enough to bake through in the same time the filling heats. In an 8×8 pan, halve both the filling and the topping.

Ingredients for a 9×13 Pan

Filling

2 pounds lean ground beef
1 large onion, diced
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 can (15 ounces) tomato sauce
1 can (15 ounces) corn, drained (or 1 1/2 cups frozen)
1 can (15 ounces) black or pinto beans, drained and rinsed
1 can (4 ounces) diced green chiles
1 1/2 cups shredded cheddar, divided

Cornbread Topping

1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 1/2 cups milk
1/4 cup melted butter or oil

How to Make Tamale Pie in a 9×13 Pan

Heat the oven to 375°F and grease a 9×13 baking dish.

Brown the beef. Cook the beef and onion in a large skillet over medium-high heat until the beef is no longer pink and reaches 160°F, about 8 to 10 minutes. Drain the fat.
Season the filling. Stir in the garlic, chili powder, cumin and salt for 1 minute, then add the tomato sauce, corn, beans and chiles. Simmer 5 minutes.
Fill the pan. Spread the filling in the dish and sprinkle with 1 cup of the cheese.

Make the topping. Whisk the cornmeal, flour, sugar, baking powder and salt. Stir in the eggs, milk and butter just until combined. Spoon over the filling and spread to the edges.
Bake 30 to 35 minutes, adding the remaining 1/2 cup cheese for the last 5 minutes, until the topping is golden and a toothpick in the cornbread comes out clean.
Rest 10 minutes before serving.

Cook and Prep Times

Prep: 25 minutes
Bake: 30 to 35 minutes at 375°F
Serves: 8 to 10

Variations

Turkey or chicken: Use ground turkey and cook it to 165°F.

Boxed mix topping: Two 8.5-ounce boxes of corn muffin mix prepared as directed cover a 9×13 pan.
Vegetarian: Replace the beef with two extra cans of beans and a diced zucchini.

Storage

Refrigerate leftovers for 3 to 4 days and reheat to 165°F. The baked pie freezes well, wrapped, for up to 3 months.

More casseroles sized for the pan you have: breakfast strata, chicken enchiladas and King Ranch chicken.

Frequently Asked Questions

Why is it called tamale pie?

The cornmeal topping and spiced meat filling echo the flavors of tamales, but it is baked as a casserole rather than wrapped in husks.

Can I make tamale pie ahead?

Make the filling up to a day ahead and refrigerate it. Mix the cornbread topping just before baking so it rises well, and add 10 minutes if the filling is cold.

Why is my cornbread topping gummy underneath?

The filling was too wet or the topping was too thick. Simmer the filling until it is not soupy and spread the batter evenly.

Tamale Pie in a 9×13 Pan