Classic Tamale Pie

I had never had tamale pie before making this recipe…and boy was I missing out. Tamale pie is such an awesome comfort food and is sooo good. It’s quick to whip up too which is always a plus! I did not change anything about this recipe (since it was my first time making tamale pie). However, we did omit the black olives as someone…hmm hmm… who isn’t me, does not like black olives. And next time I will make a little less cornmeal which is reflected already in the recipe below. I got the recipe from this site: HERE

Prep: 15 minutes

Cook: 45 minutes


  • 1 cups cold water
  • 1 cups yellow corn meal
  • 2 cups boiling water
  • 2 tsps salt, divided
  • 1 4oz can diced chiles
  • 1 lb lean ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp flour
  • 2 tsp chili powder
  • 1 14 oz can diced tomatoes
  • 1 8oz can tomato sauce
  • ¾ cup frozen corn, thawed
  • 1 4oz can sliced black olives
  • ½ cup shredded cheddar cheese


Preheat oven to 350F. Combine cold water and the cornmeal in a bowl and set aside. Boil 2 cups of water in a saucepan on the stove, add 1 tsp salt, and then pour in cornmeal mixture. Cool slowly until all liquid is absorbed, about 7 minutes. Remove from heat and stir in the green chilies. Spray a baking dish with nonstick cooking spray and line the pan with the cornmeal mixture like a pie crust.

In a cast iron  skillet brown the beef, onions, and garlic over medium heat. When the meat is browned add the remaining 1 tsp salt, flour, and chili powder. Then add the tomatoes, tomato sauce, corn, and black olives. Pour the meat mixture over the cornmeal in the baking dish. Sprinkle the cheese over the top and bake for 40-45 minutes.

Happy Eating 🙂