Family Favorite Tamale Pie Recipe

By Angela Sellari Jump to Recipe

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.

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:

Step 1: Preheat oven to 375 degrees F.

Step 2: 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.

Step 3: 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.

Step 4: Prepare the Cornbread Topping: In a bowl, whisk together the cornbread mix, milk and egg, until smooth.

Step 5: 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.

YUM.

Family Favorite Tamale Pie Recipe

Angela Sellari

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

4.58 from 7 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Appetizer

Cuisine Mexican

Servings 8

Calories 333 kcal

Ingredients

  

1x2x3x

• 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 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.

Nutrition

Calories: 333kcalCarbohydrates: 9gProtein: 21gFat: 24gSaturated Fat: 10gSodium: 1009mgFiber: 2g

Keyword Family Favorite Tamale Pie

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