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Family Favorite Tamale Pie Recipe

Family Favorite Tamale Pie Recipe

This tamale pie recipe has a flavorful beef and tomato filling, and a Martha White Mexican Style Cornbread topping.

This tamale pie recipe has a flavorful beef and tomato filling, and a Martha White Mexican Style Cornbread topping. It’s a family favorite and is so simple to make. Perfect for a busy weeknight! I’m sharing the recipe with you today, along with an exciting chance to win a trip for 2 to the 2017 CMA Music Festival, courtesy of Martha White®. This post is sponsored by the J.M. Smucker Company.

This tamale pie recipe has a flavorful beef and tomato filling, and a Martha White Mexican Style Cornbread topping.

I can’t think of many foods I enjoy more than this zesty beef and cornbread combination. Add a dollop sour cream on top, and I’m a happy camper. This is one of those meals that I like to share with grandma and grandpa. My Dad is a huge fan of this dish.

The beef filling gets some additional flavor and texture from diced green bell pepper, corn and sliced green olives with pimento. You don’t often see green olives in tamale pie recipes. Sometimes black olives, but not green. I absolutely love the addition. I think it stems from the large Cuban community we have here in Central Florida. I love the fusion of Mexican and Cuban inspired cuisine. You really get that in this dish, and I think you’re going to like it too.

I also think you’re going to love the extra bit of flavor that comes with the Martha White Mexican Style Cornbread mix, not to mention the convenience factor. This recipe calls for just 1 packet of the Martha White Cornbread mix, but if you like an extra thick layer of cornbread go with two.

This tamale pie recipe has a flavorful beef and tomato filling, and a Martha White Mexican Style Cornbread topping.

Tamale Pie Recipe

Ingredients:

1 tablespoon vegetable oil
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 1/2 pounds ground beef
1 1/2 cups corn kernels, fresh or frozen
1 can (14.5-ounces) diced tomatoes, drained
3 tablespoons tomato paste
2 tablespoons chili powder
4 teaspoons ground cumin
2 teaspoons salt
1/2 cup sliced green olives with pimento (optional)
4 ounces Monterey Jack cheese, shredded (about 1 cup shredded)
Martha White Mexican Style Cornbread and Muffin Mix
2/3 cup milk
1 egg beaten

Directions:

Preheat oven to 375 degrees F.

Prepare the Filling: In a large skillet over medium-high heat, warm the oil until hot. Add the onion, green pepper and cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl and set aside.

Reduce the heat to medium and add the ground beef to the pan. Cook, stirring occasionally to break up the meat, until browned, for about 5 to 10 minutes. Once the meat is browned, add the onion mixture back to the pan. Stir in the corn, diced tomatoes, tomato paste, chili powder, cumin and salt. Stir well. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and let stand while preparing the cornbread topping.

Prepare the Cornbread Topping: In a bowl, whisk together the cornbread mix, milk and egg, until smooth.

Assemble and Bake the Pie: Stir the olives and shredded cheese into the beef mixture and pour it into a 9×13-inch baking dish, smoothing the top. Pour the cornbread batter over the filling, using a spatula to spread it into an even layer. Bake for 30 to 40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Allow the pie to rest for 15 minutes before serving.

See Also

This tamale pie recipe has a flavorful beef and tomato filling, and a Martha White Mexican Style Cornbread topping.

YUM.

The Martha White® 2017 Nothing But Country CMA Festival

Now through March 17, 2017, head on over to the Martha White Facebook Page and enter for a chance to win one of four trips for two (2) to Nashville, TN to attend the 2017 CMA Music Festival! Visit Martha White on Facebook for additional information and official rules.

Martha White Baking Nothing But Country Giveaway Details:

Each of the four (4) Prize Winners will be awarded the following: A trip for two (2) to Nashville, TN to
attend the 2017 CMA Music Festival, including: round trip, coach-class air transportation for two (2) from a major airport near Prize Winner’s home (determined by Sponsor in its sole discretion) to the Nashville International Airport; round trip ground transportation from and to the Nashville International Airport, according to air travel schedule, as arranged by Sponsor; five (5) nights’ accommodations at a hotel determined by Sponsor in its sole discretion (single room, double occupancy); two (2) four-day lower-level tickets to the CMA Music Festival as well as round trip ground transportation between hotel and the CMA Festival. Approximate Retail Value (“ARV”) for each Prize is $5,625.

Restrictions: 18+ US (48)  Expires: 03-17-2017 11:59 PM EST

Enter here.

Family Favorite Tamale Pie Recipe

About a Mom
This tamale pie recipe has a flavorful beef and tomato filling, and a Martha White Mexican Style Cornbread topping.
4 from 3 votes

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 medium onion finely chopped
  • 1 green bell pepper finely chopped
  • 1 1/2 pounds ground beef
  • 1 1/2 cups corn kernels fresh or frozen
  • 1 can 14.5-ounces diced tomatoes, drained
  • 3 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 2 teaspoons salt
  • 1/2 cup sliced green olives with pimento optional
  • 4 ounces Monterey Jack cheese shredded (about 1 cup shredded)
  • Martha White Mexican Style Cornbread and Muffin
  • Mix 2/3 cup milk
  • 1 egg beaten

Instructions
 

  • Preheat oven to 375 degrees F.
  • Prepare the Filling: In a large skillet over medium-high heat, warm the oil until hot. Add the onion, green pepper and cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl and set aside.
  • Reduce the heat to medium and add the ground beef to the pan. Cook, stirring occasionally to break up the meat, until browned, for about 5 to 10 minutes. Once the meat is browned, add the onion mixture back to the pan. Stir in the corn, diced tomatoes, tomato paste, chili powder, cumin and salt. Stir well. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and let stand while preparing the cornbread topping.
  • Prepare the Cornbread Topping: In a bowl, whisk together the cornbread mix, milk and egg, until smooth.
  • Assemble and Bake the Pie: Stir the olives and shredded cheese into the beef mixture and pour it into a 9x13-inch baking dish, smoothing the top. Pour the cornbread batter over the filling, using a spatula to spread it into an even layer. Bake for 30 to 40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. Allow the pie to rest for 15 minutes before serving.
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