Tamale Pie With Cheddar & Cornmeal Crust

"A spin off of the Mexican Tamale! Great for POT LUCK! Serve with a salad a side of sour cream and guacamole and you have a nice meal. A lot easier then stuffing corn husks. DON'T FORGET THE MARGARITAS OR A TALL COLD BEER!"
photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:




  • Grease 13x9x2 baking dish.
  • In a large skillet heat oil add the peppers and onions saute for 5 minutes.
  • Add beef to pan mixing to crumble cooking about about 5 minutes.
  • Stir in remaining ingredients plus 1/4 cup beer.
  • Put into prepared pan and set aside.
  • In a large bowl combine all dry ingredients, stir to mix well.
  • In an other bowl, whisk yogurt,eggs,and oil to blend.
  • Stir in 3/4 cup cheese, scallions and jalapeño.
  • Pour yogurt mixture over the cornmeal mixture and stir just till blended.
  • Top the filling with crust mixture.
  • Sprinkle remaining cheese on top and bake for 30 minutes.

Questions & Replies

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  1. This was really good. However, I did half the cornbread topping mixture since I've had similar things before and it always seemed like too much. Half of the topping was perfect. Even DH (who doesn't like casseroles), liked it. I left out the olives, bell pepper (don't really like) and tomato paste (didn't have), added in a little rotel I had leftover and some brine from jar of pickled jalapenos just to use it up. Will make again! Thanks so much for posting!!
  2. I gave this a five star. At first I had a problem with the cornbread topping, but I spoke with the poster and she informed me that she meant to post 1 1/4 Cup of yogurt instead of 1/8 cup. The taste is great. I made it just as it was posted. Didn't need any extras.
  3. I'm giving it a 4 because I adjusted things so I could use masa harina. All in all not bad! I'm going to keep searching until I find a pie that really melts on your tongue. But the filling was great. I also wish there was a cooking temp given? But thanks for sharing!
  4. This was quick and quite tasty, very filling as well. I halved the recipe and used meatless grounds in place of the beef. I left out the beer because my son was going to be eating it as well. I had no olives so that had to go as well. The cornbread topping was just a tad too hard/dry. I wasn't sure what temp to bake the dish at, so I went with 350F - after 30min, the bottom of the crust was still soggy, so I covered it with foil and baked it longer. That dried it out somewhat, but the filling was very good.
  5. Easy and tasty. I didn't have tomato paste, so I used chopped sun dried tomato paste in olive oil. I also found the filling just a little quite, so I added additional salt and pepper. Rewarming the next day benefitted from pickled jalapeno slices and sour cream.


  1. Hearty, good food! The chilli filling soaks up wonderfully in to the cheesy crust, which is crisp on top. I have made this pie twice, now. First time we found the dough very bulky and dry, and there was not quite enough flavor in the filling, either. The basis of the recipe is so tempting, though, that I decided to improve it a little for our liking and now it is 4 star for us. We love it. For the filling I added 2 1/2 tsp chilli powder, 1 tbs corn flour and 1 1/2 beef stock cubes. I substituted salsa with 2 tbs tomato paste, some chopped pickled jalapeno and some jalapeno juice from the jar. For the crust I reduced cornmeal to 1 cup only and used 1 tsp salt. We like the crust slightly sweet and 2 tbs sugar was just right. There was still a lot of crust, and as nice as it is, it tends to get bit dry on top. I might try to use half the batch to cover the pie bottom, bake it 10 minutes and then add the filling and dot the remainig crust dough on top and bake as instructed. Sorry for all the alterations, but this was too good a recipe to just forget about, when minor modifications made it just right for us. Thank you Rita, once again!



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