18 Delicious Tamale Pie Recipes for Every Occasion

Hey there, home cooks! Have you ever craved the comforting flavors of tamales but wanted something simpler to prepare? Tamale pie delivers all that deliciousness in an easy, crowd-pleasing casserole form. Whether you need a quick weeknight dinner, a festive dish for gatherings, or just some cozy comfort food, we’ve gathered 18 mouthwatering recipes to inspire your next meal. Let’s dive in and find your new favorite!

Classic Beef Tamale Pie

Reimagining the beloved handheld tamale into a comforting casserole, this Classic Beef Tamale Pie delivers all the savory satisfaction with none of the fuss. Richly seasoned ground beef nestled beneath a golden cornbread crust creates a harmonious dish that feels both nostalgic and sophisticated. Ready to warm your kitchen and your soul, this one-pan wonder proves that elegance often lies in simplicity.

Ingredients

– 1 pound of ground beef
– A couple of cloves of garlic, minced
– One yellow onion, chopped
– A 15-ounce can of diced tomatoes
– A 15-ounce can of corn, drained
– A 4-ounce can of diced green chiles
– A generous tablespoon of chili powder
– A teaspoon of ground cumin
– A half teaspoon of dried oregano
– A cup of shredded cheddar cheese
– A cup of cornmeal
– A cup of all-purpose flour
– A tablespoon of baking powder
– A quarter cup of granulated sugar
– A large egg
– A cup of whole milk
– A third of a cup of vegetable oil
– A teaspoon of salt

Instructions

1. Preheat your oven to 375°F to ensure it’s perfectly heated for baking.
2. In a large, oven-safe skillet, brown the ground beef over medium-high heat for 8-10 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
3. Add the chopped onion and minced garlic to the skillet, cooking for 4-5 minutes until the onion is translucent and fragrant.
4. Stir in the diced tomatoes, drained corn, diced green chiles, chili powder, cumin, oregano, and salt, simmering for 5 minutes to let the flavors meld together.
5. Sprinkle the shredded cheddar cheese evenly over the beef mixture in the skillet.
6. In a medium bowl, whisk together the cornmeal, flour, baking powder, and sugar to create a uniform dry mixture for the crust.
7. In a separate small bowl, beat the egg, then mix in the milk and vegetable oil until fully combined.
8. Pour the wet ingredients into the dry mixture, stirring gently just until incorporated—be careful not to overmix to keep the cornbread tender.
9. Spread the cornbread batter evenly over the beef and cheese layer in the skillet, covering it completely.
10. Bake in the preheated oven for 25-30 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
11. Let the pie rest for 10 minutes before serving to allow the layers to set for easier slicing.
Golden and inviting, the cornbread topping offers a slightly sweet contrast to the spicy, savory beef filling beneath. Serve it with a dollop of cool sour cream or a fresh avocado salad to balance the richness, making each bite a delightful interplay of textures and flavors.

Cheesy Chicken Tamale Pie

A comforting twist on traditional tamales, this cheesy chicken tamale pie layers tender shredded chicken with rich cornbread and melted cheese for a dish that feels both familiar and excitingly new. An elegant casserole that brings the soul-warming essence of tamales to your table with effortless sophistication, it transforms simple ingredients into something truly memorable. Perfect for weeknight dinners or casual entertaining, this recipe delivers complex flavors through straightforward preparation.

Ingredients

– 2 cups of cooked, shredded chicken
– 1 cup of cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– A couple of large eggs
– 1 cup of milk
– 4 tablespoons of melted butter
– 1 cup of shredded cheddar cheese
– 1 can (15 ounces) of corn kernels, drained
– 1 can (4 ounces) of diced green chiles
– A generous pinch of salt
– A splash of vegetable oil for greasing

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish with vegetable oil using a pastry brush for even coverage.
2. In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt until fully combined to ensure your cornbread base rises evenly.
3. In a separate bowl, beat the eggs with a fork, then stir in the milk and melted butter until the mixture is smooth and creamy.
4. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined; avoid overmixing to keep the cornbread tender.
5. Spread half of the cornbread batter evenly across the bottom of the greased pie dish using the back of a spoon.
6. Layer the shredded chicken, corn kernels, and diced green chiles over the cornbread base in an even distribution.
7. Sprinkle 3/4 cup of the shredded cheddar cheese over the chicken and vegetable layers, reserving the rest for the top.
8. Carefully spoon the remaining cornbread batter over the filling, spreading it to cover completely and sealing the edges.
9. Top with the reserved 1/4 cup of cheddar cheese and bake for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
10. Let the pie rest for 10 minutes before slicing to allow the layers to set for cleaner servings.
Flaky cornbread gives way to a savory, cheesy interior where the mild heat from green chiles complements the juicy chicken beautifully. Serve it warm with a dollop of cool sour cream or a fresh avocado salad to balance the richness, making each bite a harmonious blend of textures and flavors.

Vegetarian Black Bean Tamale Pie

A comforting casserole that marries the rustic charm of tamales with the convenience of a baked pie, this vegetarian black bean creation layers spiced beans, sweet corn, and melted cheese beneath a golden cornbread crust. An elegant yet approachable dish perfect for weeknight dinners or casual entertaining, it delivers complex flavors with minimal fuss. Assembled in under an hour, it brings the warmth of traditional tamales to your table without the labor-intensive process.

Ingredients

– A couple of tablespoons of olive oil
– One finely chopped yellow onion
– Two minced garlic cloves
– A 15-ounce can of black beans, rinsed and drained
– A cup of frozen corn kernels
– A 4-ounce can of diced green chiles
– A teaspoon of ground cumin
– A teaspoon of chili powder
– Half a teaspoon of smoked paprika
– A cup of shredded Monterey Jack cheese
– A cup of all-purpose flour
– A cup of yellow cornmeal
– A quarter cup of granulated sugar
– A tablespoon of baking powder
– Half a teaspoon of salt
– One large egg
– A cup of whole milk
– A quarter cup of melted unsalted butter

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish or similar baking pan.
2. Heat the olive oil in a large skillet over medium heat until it shimmers, about 1-2 minutes.
3. Add the chopped onion and cook, stirring occasionally, until softened and translucent, approximately 5-7 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Tip: Toasting the spices enhances their flavor—add the cumin, chili powder, and smoked paprika, stirring for 30 seconds until aromatic.
6. Mix in the black beans, frozen corn, and diced green chiles, cooking for 3-4 minutes until heated through.
7. Transfer this bean mixture to the prepared pie dish and spread it into an even layer.
8. Sprinkle the shredded Monterey Jack cheese evenly over the bean layer.
9. In a medium bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined.
10. In a separate bowl, beat the egg, then stir in the whole milk and melted unsalted butter until smooth.
11. Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix to avoid a tough crust.
12. Spoon the cornbread batter over the cheese layer and spread it evenly with a spatula to cover the filling completely.
13. Tip: For a golden, crisp top, lightly brush the batter with a bit of extra melted butter before baking.
14. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
15. Tip: Let the pie rest for 10 minutes after baking to allow the layers to set for easier slicing.
16. Remove from the oven and let it cool slightly before serving.

Layers of tender cornbread give way to a savory, spiced filling that’s hearty without feeling heavy, thanks to the black beans and sweet corn. The melted Monterey Jack cheese adds a creamy richness that balances the subtle heat from the green chiles. Serve it warm with a dollop of cool sour cream or a fresh avocado salsa for a vibrant contrast in textures and flavors.

Spicy Pork Tamale Pie

Unfolding with layers of comforting complexity, this spicy pork tamale pie brings the soulful essence of traditional tamales into an accessible casserole format, where tender shredded pork mingles with vibrant spices beneath a golden cornbread crust. Ultimately satisfying yet elegantly straightforward, it transforms humble ingredients into a showstopping centerpiece worthy of any gathering, delivering both warmth and sophistication in every generous slice.

Ingredients

• 2 cups of shredded cooked pork shoulder
• 1 diced yellow onion
• 2 minced garlic cloves
• 1 can (15 ounces) of crushed tomatoes
• 1 cup of corn kernels (frozen or canned, drained)
• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of whole milk
• 1 large egg
• 1/4 cup of melted unsalted butter
• 2 teaspoons of chili powder
• 1 teaspoon of ground cumin
• A pinch of cayenne pepper for heat
• A handful of shredded Monterey Jack cheese
• A splash of vegetable oil for sautéing

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Heat a splash of vegetable oil in a large skillet over medium heat until it shimmers, about 1 minute.
3. Add the diced yellow onion and cook, stirring occasionally, until translucent and soft, approximately 5–7 minutes.
4. Stir in the minced garlic cloves and cook for 1 more minute until fragrant, being careful not to burn them.
5. Tip: Toasting the spices at this stage deepens their flavor, so sprinkle in the chili powder, ground cumin, and a pinch of cayenne pepper, stirring for 30 seconds until aromatic.
6. Add the 2 cups of shredded cooked pork shoulder, 1 can of crushed tomatoes, and 1 cup of corn kernels to the skillet, stirring to combine all ingredients evenly.
7. Simmer the mixture over medium-low heat for 10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
8. While the filling simmers, whisk together 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt in a medium bowl.
9. In a separate bowl, beat 1 large egg with 1 cup of whole milk and 1/4 cup of melted unsalted butter until smooth.
10. Tip: For a tender cornbread topping, avoid overmixing—gently fold the wet ingredients into the dry ones until just combined, with a few lumps remaining.
11. Transfer the spicy pork filling to the prepared baking dish, spreading it into an even layer.
12. Pour the cornbread batter over the filling, using a spatula to spread it gently to the edges.
13. Sprinkle a handful of shredded Monterey Jack cheese evenly over the top for a golden, cheesy finish.
14. Tip: For an evenly baked crust, rotate the dish halfway through baking, and insert a toothpick into the cornbread—it should come out clean when done.
15. Bake in the preheated oven for 25–30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
16. Let the pie rest for 10 minutes before serving to allow the layers to set for neat slices.

Savor the delightful contrast of the moist, spicy pork filling against the crumbly, slightly sweet cornbread crust, which together create a harmonious balance of heat and comfort. Serve it warm alongside a crisp jicama slaw or topped with a dollop of cool crema to elevate each bite, making it ideal for cozy dinners or festive potlucks where its rustic elegance truly shines.

Green Chile and Cheese Tamale Pie

Elegant yet deeply comforting, this Green Chile and Cheese Tamale Pie masterfully blends the soulful essence of traditional tamales with the effortless appeal of a baked casserole. Imagine layers of savory ground beef mingling with roasted green chiles beneath a golden cornbread crust that crackles at the touch of a fork. It’s a dish that promises both rustic charm and sophisticated flavor in every generous slice.

Ingredients

– 1 pound of ground beef
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– A 4-ounce can of diced green chiles
– 1 cup of shredded Monterey Jack cheese
– 1 cup of cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– A pinch of salt
– 1 large egg
– 1 cup of milk
– ¼ cup of vegetable oil
– A couple of spoonfuls of tomato paste

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish or cast-iron skillet.
2. In a large skillet over medium-high heat, cook the ground beef until it’s browned and no pink remains, breaking it up with a spoon as it cooks—this should take about 8–10 minutes.
3. Add the diced onion and minced garlic to the skillet, and sauté until the onion turns translucent and fragrant, roughly 5 minutes.
4. Stir in the diced green chiles and tomato paste, cooking for another 2 minutes to meld the flavors.
5. Transfer the beef mixture to the prepared dish and spread it evenly across the bottom.
6. Sprinkle the shredded Monterey Jack cheese over the beef layer in a uniform blanket.
7. In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
8. In a separate bowl, beat the egg, then mix in the milk and vegetable oil until smooth.
9. Pour the wet ingredients into the dry ones, and stir just until combined—be careful not to overmix to keep the cornbread topping tender.
10. Spoon the cornbread batter over the cheese layer, spreading it gently to cover the filling completely.
11. Bake for 25–30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
12. Let the pie rest for 10 minutes before slicing to allow the layers to set neatly.

Out of the oven, this tamale pie boasts a delightful contrast: the cornbread topping is lightly crisp and crumbly, giving way to a molten, cheesy interior with a gentle kick from the green chiles. Serve it warm alongside a crisp jicama slaw or topped with a dollop of cool crema for a balanced meal that feels both hearty and refined.

Sweet Corn Tamale Pie

Masterfully bridging the gap between rustic comfort and refined dining, this sweet corn tamale pie captures the essence of late summer harvest with its golden cornmeal crust and vibrant filling. Moist, slightly sweet cornbread envelops a savory mixture of tender corn kernels and aromatic spices, creating a dish that feels both nostalgic and sophisticated. Perfect for transitioning from backyard gatherings to elegant dinner parties, it celebrates corn’s versatility in the most delightful way.

Ingredients

• 1 ½ cups of stone-ground yellow cornmeal
• 1 cup of all-purpose flour
• 2 teaspoons of baking powder
• ½ teaspoon of baking soda
• 1 teaspoon of fine sea salt
• 2 large eggs
• 1 cup of buttermilk
• ¼ cup of melted unsalted butter
• 2 tablespoons of honey
• 3 cups of fresh sweet corn kernels (from about 4 ears)
• 1 small yellow onion, finely diced
• 1 poblano pepper, seeded and diced
• 2 cloves of garlic, minced
• 1 cup of shredded Monterey Jack cheese
• ½ cup of sour cream
• 2 tablespoons of olive oil
• A generous pinch of smoked paprika
• A couple of fresh cilantro sprigs for garnish

Instructions

1. Preheat your oven to 375°F and generously butter a 9-inch cast-iron skillet.
2. Whisk together the cornmeal, flour, baking powder, baking soda, and sea salt in a large bowl until no streaks remain.
3. In a separate bowl, beat the eggs vigorously for about 45 seconds until frothy, then whisk in the buttermilk, melted butter, and honey until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just incorporated—do not overmix, as this keeps the crust tender.
5. Heat the olive oil in the prepared skillet over medium heat until it shimmers, about 1 minute.
6. Sauté the diced onion and poblano pepper for 4–5 minutes until softened and lightly golden at the edges.
7. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
8. Stir in the fresh corn kernels and smoked paprika, cooking for 3–4 minutes until the corn is bright yellow and slightly caramelized.
9. Spread the corn mixture evenly across the bottom of the skillet using a spatula.
10. Sprinkle the shredded Monterey Jack cheese over the corn layer in an even blanket.
11. Dollop the sour cream in small spoonfuls across the cheese layer, then gently spread it with the back of a spoon.
12. Carefully pour the cornmeal batter over the filling, starting from the center and working outward to cover completely.
13. Bake for 28–32 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
14. Let the pie rest in the skillet for 10 minutes to allow the layers to set before slicing.
15. Garnish with fresh cilantro sprigs just before serving.

Flaky, golden crust gives way to a creamy, savory-sweet interior where pops of corn mingle with melted cheese and subtle heat from the poblano. For an elegant presentation, serve individual wedges atop a pool of roasted tomato salsa or alongside a crisp jicama slaw. The contrasting textures—crisp edges against the moist filling—make each bite a celebration of summer’s bounty.

Mexican Street Corn Tamale Pie

Savor the vibrant fusion of two Mexican classics in this comforting casserole that transforms the beloved flavors of street corn into a hearty, oven-baked masterpiece. Imagine sweet corn kernels mingling with creamy cotija cheese and smoky spices, all nestled beneath a golden cornbread crust that crackles with each spoonful. This dish captures the essence of festive street food while offering the cozy satisfaction of a family-style pie.

Ingredients

– A couple of tablespoons of olive oil
– One large yellow onion, finely chopped
– Two cloves of garlic, minced
– Four cups of frozen corn kernels, thawed
– Half a cup of mayonnaise
– A generous squeeze of lime juice from one lime
– A cup of crumbled cotija cheese
– A quarter cup of chopped fresh cilantro
– One teaspoon of chili powder
– Half a teaspoon of smoked paprika
– A pinch of salt and black pepper
– One box of cornbread mix (plus the milk and egg it calls for)
– A splash of hot sauce (optional)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×9-inch baking dish with olive oil. 2. Heat two tablespoons of olive oil in a large skillet over medium heat until shimmering, about 2 minutes. 3. Add the chopped onion and cook, stirring occasionally, until softened and translucent, 5–7 minutes. 4. Stir in the minced garlic and cook for 1 more minute until fragrant. 5. Add the thawed corn kernels to the skillet and cook for 3–4 minutes, until slightly charred at the edges. Tip: Don’t stir too often—letting the corn sit helps develop that smoky, street-style flavor. 6. Remove the skillet from heat and stir in the mayonnaise, lime juice, cotija cheese, cilantro, chili powder, smoked paprika, salt, and black pepper until well combined. 7. Transfer the corn mixture to the prepared baking dish and spread it into an even layer. 8. Prepare the cornbread mix according to package directions, using the required milk and egg. Tip: For extra tang, substitute buttermilk for regular milk if your mix allows. 9. Pour the cornbread batter evenly over the corn mixture in the baking dish. 10. Bake for 25–30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the dish halfway through baking to ensure even browning. 11. Let the pie cool for 10 minutes before serving to allow the layers to set. Out of the oven, this tamale pie delights with its contrasting textures—the creamy, zesty corn base gives way to a crumbly, slightly sweet cornbread crown. Serve it warm with extra cotija sprinkled on top and a drizzle of hot sauce for a kick, or pair it with a crisp green salad to balance the richness.

BBQ Pulled Pork Tamale Pie

Zesty with smoky depth and comforting warmth, this BBQ pulled pork tamale pie transforms humble ingredients into an elegant weeknight masterpiece. Imagine tender shredded pork nestled beneath a golden cornbread crust, where sweet barbecue notes mingle with earthy spices in perfect harmony.

Ingredients

– 2 cups of shredded cooked pork shoulder
– 1 cup of your favorite BBQ sauce
– 1 can (15 oz) of black beans, rinsed
– 1 cup of frozen corn kernels
– 1 small yellow onion, diced
– 2 cloves of garlic, minced
– 1 cup of cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– 1/4 cup of granulated sugar
– 1/2 teaspoon of salt
– 1 cup of whole milk
– 1 large egg
– 1/4 cup of melted unsalted butter
– A generous sprinkle of shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch deep-dish pie plate.
2. In a large skillet over medium heat, sauté the diced onion until translucent, about 5 minutes.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the shredded pork, black beans, corn, and BBQ sauce until fully combined.
5. Transfer the pork mixture to the prepared pie plate and spread evenly.
6. In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
7. In a separate bowl, beat the egg with the milk and melted butter until smooth.
8. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix for a tender crust.
9. Spoon the cornbread batter over the pork mixture, spreading gently to cover completely.
10. Bake for 25-30 minutes until the cornbread is golden and a toothpick inserted comes out clean.
11. Remove from oven and immediately sprinkle with cheddar cheese.
12. Let rest for 10 minutes before serving to allow the layers to set properly.

Flaky cornbread gives way to succulent pork that practically melts on the tongue, while the black beans provide satisfying texture against the sweet corn kernels. Serve this rustic beauty straight from the pan with a crisp green salad, or portion into individual ramekins for an elevated presentation that maintains all the homey charm.

Turkey and Green Chile Tamale Pie

On brisk autumn evenings, nothing satisfies quite like this comforting tamale pie, where tender turkey mingles with roasted green chiles beneath a golden cornbread crust. Offering both rustic charm and sophisticated flavor, this one-dish wonder transforms humble ingredients into something truly special. Perfect for weeknight dinners or casual gatherings, it delivers warmth and satisfaction in every bite.

Ingredients

– 1 pound of ground turkey
– 1 medium yellow onion, chopped
– 2 cloves of garlic, minced
– 1 can (4 ounces) of diced green chiles
– 1 can (15 ounces) of black beans, rinsed
– 1 cup of frozen corn
– 1 can (14.5 ounces) of diced tomatoes
– 1 teaspoon of ground cumin
– 1 teaspoon of chili powder
– ½ teaspoon of dried oregano
– 1 box (8.5 ounces) of corn muffin mix
– 1 large egg
– ⅓ cup of milk
– 1 cup of shredded Monterey Jack cheese
– 2 tablespoons of olive oil
– A generous pinch of salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch deep-dish pie plate or similar baking dish.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
3. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the ground turkey, breaking it up with a wooden spoon, and cook for 6–8 minutes until no pink remains.
6. Tip: If the turkey releases excess liquid, continue cooking until most has evaporated for better browning.
7. Stir in the diced green chiles, rinsed black beans, frozen corn, diced tomatoes, cumin, chili powder, oregano, salt, and pepper.
8. Simmer the mixture for 5–7 minutes, stirring occasionally, until slightly thickened.
9. Transfer the turkey mixture to the prepared baking dish and spread it evenly.
10. In a medium bowl, whisk together the corn muffin mix, egg, and milk until just combined; avoid overmixing for a tender crust.
11. Spoon the cornbread batter over the turkey mixture, spreading it gently to cover the surface.
12. Tip: Leave small gaps in the batter to allow steam to escape during baking.
13. Sprinkle the shredded Monterey Jack cheese evenly over the cornbread layer.
14. Bake for 25–30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
15. Tip: Let the pie rest for 10 minutes before serving to allow the layers to set for cleaner slices.

Decadently rich and satisfying, this tamale pie boasts a moist, savory filling contrasted by the crumbly, slightly sweet cornbread topping. For a festive twist, serve it alongside a crisp jicama slaw or top individual portions with dollops of cool sour cream and fresh cilantro. Leftovers reheat beautifully, making it a gift that keeps on giving.

Jalapeño Popper Tamale Pie

Yearning for that perfect fusion of comfort and spice? Your search ends with this brilliant marriage of two beloved classics, where the creamy heat of jalapeño poppers meets the hearty satisfaction of tamale pie in a dish that elevates weeknight dining to something truly special.

Ingredients

– 1 pound of ground beef
– 1 medium yellow onion, chopped
– 2 cloves of garlic, minced
– 4-5 fresh jalapeños, some sliced and some chopped
– 1 cup of corn kernels (fresh or frozen)
– 1 can (15 ounces) of black beans, rinsed
– 1 cup of shredded sharp cheddar cheese
– 1/2 cup of cream cheese, softened
– 1/4 cup of sour cream
– 1 box (8.5 ounces) of cornbread mix
– 1/3 cup of milk
– 1 large egg
– 2 tablespoons of olive oil
– 1 teaspoon of chili powder
– 1/2 teaspoon of cumin
– A good pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish or cast-iron skillet.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 chopped yellow onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 pound of ground beef, breaking it up with a spoon, and cook for 6-7 minutes until browned throughout.
6. Drain any excess grease from the skillet.
7. Mix in 1 teaspoon of chili powder, 1/2 teaspoon of cumin, a good pinch of salt, and black pepper.
8. Add 1 cup of corn kernels and 1 can of rinsed black beans, stirring to combine, then remove from heat.
9. In a medium bowl, blend 1/2 cup of softened cream cheese and 1/4 cup of sour cream until smooth.
10. Fold in 1 cup of shredded cheddar cheese and the chopped jalapeños (reserve sliced ones for topping).
11. Spread the beef mixture evenly in the prepared dish.
12. Dollop the cream cheese mixture over the beef layer and gently spread it.
13. In another bowl, whisk together 1 box of cornbread mix, 1/3 cup of milk, and 1 large egg until just combined.
14. Pour the cornbread batter over the cream cheese layer, spreading it to the edges.
15. Arrange the reserved jalapeño slices on top of the batter.
16. Bake for 25-30 minutes, until the cornbread is golden brown and a toothpick inserted comes out clean.
17. Let it rest for 10 minutes before serving to allow layers to set.

Creamy, spicy, and utterly comforting, this dish delivers a delightful contrast between the tender beef base, velvety cheese layer, and golden cornbread crust. Consider serving it with a crisp green salad or a dollop of cool avocado crema to balance the heat, making it perfect for gatherings or a satisfying family dinner.

Loaded Nacho Tamale Pie

Elevating humble comfort food to new heights, this loaded nacho tamale pie combines the satisfying crunch of tortilla chips with the rich, savory depth of traditional tamales. Imagine layers of seasoned ground beef, melted cheeses, and vibrant toppings baked beneath a golden cornbread crust that crackles with each spoonful. This dish transforms weeknight dinner into a festive occasion worthy of celebration.

Ingredients

– A pound of ground beef
– One finely chopped yellow onion
– A couple of minced garlic cloves
– A 15-ounce can of black beans, drained and rinsed
– A 15-ounce can of corn kernels, drained
– A 10-ounce can of diced tomatoes with green chilies
– A packet of taco seasoning
– A cup of beef broth
– Two cups of shredded Mexican cheese blend
– A couple of cups of tortilla chips
– A box of cornbread mix (plus the milk and egg it calls for)
– A dollop of sour cream
– A handful of fresh cilantro leaves
– A sliced jalapeño or two

Instructions

1. Preheat your oven to 375°F.
2. Brown the ground beef in a large oven-safe skillet over medium-high heat for 8-10 minutes, breaking it into small crumbles with a wooden spoon.
3. Add the chopped onion and minced garlic, cooking for 4-5 minutes until the onion turns translucent and fragrant.
4. Stir in the black beans, corn, diced tomatoes with green chilies, and taco seasoning, coating everything evenly.
5. Pour in the beef broth and simmer for 5-7 minutes until the liquid reduces slightly. Tip: Simmering melds the flavors and prevents a soggy crust.
6. Remove the skillet from heat and stir in one cup of shredded Mexican cheese until melted.
7. Crush the tortilla chips by hand and spread them evenly over the beef mixture.
8. Prepare the cornbread mix according to package directions, using the specified milk and egg.
9. Pour the cornbread batter over the tortilla chips, spreading it to cover the surface completely.
10. Sprinkle the remaining cup of shredded cheese on top of the cornbread layer.
11. Bake for 25-30 minutes until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the skillet halfway through baking for even browning.
12. Let the pie rest for 10 minutes before serving to allow the layers to set. Tip: Resting ensures clean slices and intensified flavors.
13. Top individual servings with dollops of sour cream, fresh cilantro leaves, and sliced jalapeños.
Golden and generously layered, this pie offers a delightful contrast between the crisp cornbread topping and the tender, spiced filling beneath. The melted cheese binds each bite with creamy richness, while the fresh garnishes provide a bright, cooling balance. For a stunning presentation, serve it directly from the skillet alongside a crisp green salad dressed with lime vinaigrette.

Southwest Chicken Tamale Pie

Beneath its golden cornbread crust lies a vibrant tapestry of Southwest flavors, where tender chicken mingles with smoky spices and sweet corn in this comforting tamale pie. Perfect for weeknight dinners or casual entertaining, this dish transforms humble ingredients into something truly special with minimal effort. Each spoonful delivers the soul-warming satisfaction of traditional tamales without the labor-intensive process.

Ingredients

– 2 cups of shredded cooked chicken
– 1 can (15 oz) of black beans, rinsed well
– 1 cup of frozen corn kernels
– 1 can (10 oz) of diced tomatoes with green chilies
– 1 medium yellow onion, chopped small
– 2 cloves of garlic, minced fine
– 1 tablespoon of chili powder
– 1 teaspoon of ground cumin
– A good pinch of salt
– 1 box (8.5 oz) of corn muffin mix
– 1 large egg
– ⅓ cup of milk
– 2 tablespoons of melted butter
– A handful of shredded cheddar cheese
– A dollop of sour cream for serving
– A few fresh cilantro leaves

Instructions

1. Preheat your oven to 375°F and grab a 10-inch oven-safe skillet.
2. Heat the skillet over medium heat and sauté the chopped onion for about 5 minutes until it turns translucent.
3. Add the minced garlic and cook for 1 more minute until fragrant.
4. Stir in the chili powder and cumin, toasting the spices for 30 seconds to deepen their flavor.
5. Mix in the shredded chicken, black beans, frozen corn, and diced tomatoes with green chilies.
6. Cook the filling for 5 minutes, stirring occasionally, until everything is heated through.
7. Season the mixture with a good pinch of salt and remove the skillet from heat.
8. In a medium bowl, whisk together the corn muffin mix, egg, milk, and melted butter until just combined—don’t overmix to keep the topping tender.
9. Spread the cornbread batter evenly over the chicken mixture in the skillet.
10. Bake for 20-25 minutes until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
11. Sprinkle the shredded cheddar cheese over the hot cornbread and return to the oven for 2-3 minutes until melted.
12. Let the tamale pie rest for 5 minutes before serving to allow the layers to set.

Serving this straight from the skillet makes for a beautiful presentation that highlights the contrasting textures. The creamy cornbread topping gives way to the hearty, spiced filling that’s both comforting and vibrant. For an extra touch, top each portion with a dollop of cool sour cream and fresh cilantro leaves to balance the warmth of the spices.

Breakfast Tamale Pie with Eggs and Chorizo

Kindly imagine a dish where the comforting embrace of tamales meets the vibrant energy of a breakfast skillet. This Breakfast Tamale Pie with Eggs and Chorizo layers a savory chorizo and egg filling beneath a golden cornbread crust, creating a masterpiece perfect for leisurely mornings. It’s a celebration of textures and flavors that will transform your brunch table into something truly special.

Ingredients

– A good glug of olive oil
– One package of fresh chorizo (about a pound), casings removed
– One medium yellow onion, chopped up
– A couple of cloves of garlic, minced
– A generous pinch of kosher salt
– A few cracks of black pepper
– One 15-ounce can of black beans, drained and rinsed
– One 4-ounce can of diced green chiles
– Six large eggs
– A splash of whole milk
– One 8.5-ounce box of corn muffin mix
– One egg from the carton for the cornbread topping
– A third of a cup of milk for the cornbread topping
– A handful of shredded Monterey Jack cheese
– A few tablespoons of chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F.
2. Heat a glug of olive oil in a 10-inch oven-safe skillet over medium heat for 1 minute.
3. Add the chorizo, breaking it up with a wooden spoon, and cook for 6-8 minutes until browned and cooked through.
4. Add the chopped onion and minced garlic to the skillet and cook for 4-5 minutes until the onion is translucent and fragrant.
5. Season the mixture with a generous pinch of kosher salt and a few cracks of black pepper.
6. Stir in the drained black beans and diced green chiles, and cook for 2 more minutes to warm through.
7. In a medium bowl, whisk together the six large eggs and a splash of whole milk until frothy.
8. Pour the egg mixture evenly over the chorizo and bean mixture in the skillet.
9. Let the eggs cook undisturbed for 2-3 minutes until the edges just begin to set.
10. In a separate bowl, prepare the cornbread topping by whisking together the corn muffin mix, one egg, and a third of a cup of milk until just combined; a few lumps are fine for a tender crumb.
11. Gently spoon the cornbread batter over the partially set egg layer, spreading it carefully to cover the surface.
12. Sprinkle the handful of shredded Monterey Jack cheese evenly over the cornbread layer.
13. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
14. Remove the skillet from the oven and let it rest for 5 minutes to allow the layers to set properly before slicing.
15. Garnish the finished pie with the chopped fresh cilantro just before serving.

Delightfully contrasting the creamy egg layer with the crumbly cornbread topping, this pie offers a symphony of spicy chorizo and mild beans. The melted Monterey Jack cheese adds a gooey richness that binds every bite together beautifully. For a stunning presentation, serve it directly from the skillet with a dollop of cool sour cream and sliced avocado on the side.

Lentil and Mushroom Tamale Pie

On crisp autumn evenings, when the air carries that distinct seasonal chill, nothing satisfies quite like this layered masterpiece of earthy lentils, savory mushrooms, and golden cornbread topping—a comforting tamale pie that transforms humble ingredients into elegant comfort food.

Ingredients

– 1 cup of brown lentils, rinsed
– 8 ounces of cremini mushrooms, sliced
– 1 medium yellow onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– 1 cup of cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– 1 cup of milk
– 1 large egg
– 2 tablespoons of melted butter
– A couple of dashes of smoked paprika
– A splash of Worcestershire sauce
– 1 cup of shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and grease a 9-inch pie dish with butter or cooking spray.
2. Heat olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
3. Add chopped onion and cook until translucent, 4-5 minutes, stirring occasionally.
4. Stir in minced garlic and cook until fragrant, about 30 seconds.
5. Add sliced mushrooms and cook until they release their liquid and become golden brown, 6-8 minutes.
6. Mix in rinsed lentils, smoked paprika, and Worcestershire sauce, stirring to coat everything evenly.
7. Pour 2 cups of water into the skillet, bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender, about 25 minutes.
8. While lentils cook, whisk together cornmeal, flour, baking powder, and salt in a medium bowl.
9. In another bowl, beat the egg with milk and melted butter until combined.
10. Pour wet ingredients into dry ingredients and stir until just combined—don’t overmix to keep the cornbread tender.
11. Spread the cooked lentil and mushroom mixture evenly in the prepared pie dish.
12. Sprinkle shredded cheddar cheese over the lentil layer.
13. Carefully spoon cornbread batter over the cheese layer, spreading it gently to cover completely.
14. Bake at 375°F for 25-30 minutes until the cornbread is golden brown and a toothpick inserted comes out clean.
15. Let the pie rest for 10 minutes before serving to allow the layers to set properly.

Miraculously, the cornbread topping bakes up golden and slightly crumbly while sealing in the savory lentil-mushroom filling beneath. The earthy lentils and umami-rich mushrooms create a deeply satisfying base that pairs beautifully with the sweet cornbread crust. For an elegant presentation, serve wedges alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness.

Buffalo Chicken Tamale Pie

Combining the fiery spirit of Buffalo wings with the comforting embrace of tamales, this innovative pie delivers a symphony of bold flavors and satisfying textures. Creamy polenta forms a golden crust that cradles a zesty filling of shredded chicken bathed in tangy hot sauce, creating a dish that is both rustic and refined. Perfect for game day gatherings or a cozy family dinner, it brings restaurant-quality excitement to your home kitchen.

Ingredients

– 1 cup of yellow cornmeal
– 4 cups of chicken broth
– 2 cups of shredded cooked chicken
– ¾ cup of your favorite Buffalo hot sauce
– 4 tablespoons of unsalted butter
– 1 large yellow onion, diced
– 2 celery stalks, finely chopped
– 2 cloves of garlic, minced
– 1 cup of shredded sharp cheddar cheese
– ½ cup of crumbled blue cheese
– A couple of green onions, sliced
– A splash of olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish with a splash of olive oil.
2. In a medium saucepan, bring 4 cups of chicken broth to a rolling boil over high heat.
3. Gradually whisk in 1 cup of yellow cornmeal to prevent lumps, then reduce heat to low.
4. Simmer the cornmeal mixture for 15-20 minutes, stirring frequently, until it thickens to a porridge-like consistency. Tip: A wooden spoon should leave a clear path when dragged across the bottom of the pan.
5. Spread the cooked cornmeal evenly across the bottom and up the sides of the prepared pie dish to form a crust.
6. In a large skillet, melt 4 tablespoons of unsalted butter over medium heat until foamy.
7. Add the diced yellow onion and finely chopped celery, sautéing for 6-8 minutes until softened and translucent.
8. Stir in the minced garlic and cook for 1 more minute until fragrant.
9. Add 2 cups of shredded cooked chicken and ¾ cup of Buffalo hot sauce, stirring to coat everything evenly.
10. Cook the chicken mixture for 3-4 minutes until heated through and slightly bubbly.
11. Spoon the Buffalo chicken filling into the cornmeal crust, spreading it in an even layer.
12. Sprinkle 1 cup of shredded sharp cheddar cheese evenly over the top.
13. Bake at 375°F for 20-25 minutes, until the cheese is melted and bubbly with golden edges. Tip: The filling should be hot and steaming when tested with a knife.
14. Remove from oven and let rest for 5 minutes before slicing. Tip: Allowing it to rest helps the layers set for cleaner slices.
15. Garnish with ½ cup of crumbled blue cheese and sliced green onions before serving.

Presenting a delightful contrast of textures, the creamy, firm polenta base gives way to the tender, saucy chicken filling with each forkful. The sharp cheddar melts into gooey perfection while the blue cheese crumbles provide a tangy, cooling counterpoint to the spicy Buffalo sauce. For a stunning presentation, serve individual wedges atop a drizzle of extra hot sauce and accompany with crisp celery sticks and carrot batons for dipping.

Pumpkin and Black Bean Tamale Pie

Unfolding with the warm embrace of autumn, this savory pie layers earthy pumpkin and robust black beans beneath a golden cornbread crust, creating a comforting casserole that honors both tradition and innovation. Velvety pumpkin puree mingles with aromatic spices and hearty beans, all crowned by a tender, slightly sweet cornbread topping that bakes to perfection in a single dish. Ultimately, this tamale pie delivers the soulful essence of tamales with the effortless charm of a weeknight bake, making it an ideal centerpiece for cozy gatherings or family dinners.

Ingredients

– 1 can (15 ounces) of pumpkin puree
– 1 can (15 ounces) of black beans, rinsed and drained
– 1 cup of corn kernels (fresh or frozen)
– 1 small yellow onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– 1 cup of cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– A pinch of salt
– 1 cup of milk
– 1 large egg
– 2 tablespoons of melted butter
– A generous sprinkle of chili powder
– A dash of ground cumin
– A splash of lime juice

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch pie dish or similar baking pan.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
3. Add the diced onion and cook, stirring occasionally, for 5–7 minutes until softened and translucent.
4. Stir in the minced garlic and cook for 1 more minute until fragrant, being careful not to let it burn.
5. Tip: Toasting the spices here enhances their flavor—sprinkle in the chili powder and cumin, stirring for 30 seconds to awaken their aromas.
6. Add the pumpkin puree, black beans, and corn kernels to the skillet, mixing well to combine evenly.
7. Squeeze in a splash of lime juice to brighten the filling, then remove the skillet from heat and set aside.
8. In a medium bowl, whisk together the cornmeal, flour, baking powder, and a pinch of salt until no lumps remain.
9. In a separate bowl, beat the egg lightly, then stir in the milk and melted butter until smooth.
10. Pour the wet ingredients into the dry mixture, folding gently just until combined; avoid overmixing to keep the cornbread tender.
11. Spread the pumpkin and bean filling evenly into the prepared pie dish, pressing it down lightly with a spatula.
12. Dollop the cornbread batter over the filling, using the back of a spoon to spread it into an even layer that covers the surface.
13. Tip: For a golden, crisp crust, brush the top lightly with a bit of extra melted butter before baking.
14. Bake in the preheated oven for 25–30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
15. Tip: Let the pie rest for 10 minutes after baking to allow the layers to set, making it easier to slice neatly.
16. Remove from the oven and let it cool slightly before serving. Vibrant and satisfying, this pie boasts a moist, spiced filling that contrasts beautifully with the crumbly, slightly sweet cornbread topping. Serve it warm, garnished with fresh cilantro or a dollop of cool sour cream, for a dish that balances heartiness with a touch of rustic elegance.

Shredded Beef and Olive Tamale Pie

Savor the rich tapestry of flavors in this comforting tamale pie, where tender shredded beef mingles with briny olives beneath a golden cornbread crust. This elegant twist on traditional comfort food brings sophisticated depth to your weeknight table, perfect for gatherings that call for something both rustic and refined. Each bite delivers a harmonious balance of savory, sweet, and earthy notes that will transport you straight to the heart of Southwest-inspired cuisine.

Ingredients

– 2 pounds of beef chuck roast
– A generous drizzle of olive oil
– One large yellow onion, chopped
– A couple of cloves of garlic, minced
– A 14.5-ounce can of diced tomatoes
– A half cup of pitted green olives, sliced
– A tablespoon of chili powder
– A teaspoon of ground cumin
– A pinch of salt and black pepper
– A cup of cornmeal
– A cup of all-purpose flour
– A tablespoon of baking powder
– A quarter cup of granulated sugar
– One large egg
– A cup of whole milk
– A quarter cup of unsalted butter, melted

Instructions

1. Preheat your oven to 375°F.
2. Heat a large oven-safe skillet over medium-high heat and add a generous drizzle of olive oil.
3. Season the beef chuck roast with a pinch of salt and black pepper on all sides.
4. Sear the beef in the hot skillet for 4–5 minutes per side until deeply browned, then transfer it to a plate.
5. Tip: Don’t skip searing—it locks in juices and builds a flavorful fond for the sauce.
6. Add the chopped onion to the same skillet and cook for 5–7 minutes until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in the diced tomatoes with their juices, along with the chili powder and ground cumin.
9. Return the seared beef to the skillet, nestling it into the tomato mixture.
10. Cover the skillet and transfer it to the preheated oven, baking for 2 hours until the beef is fork-tender.
11. Remove the skillet from the oven and shred the beef directly in the pan using two forks.
12. Stir in the sliced green olives until evenly distributed.
13. In a medium bowl, whisk together the cornmeal, flour, baking powder, and granulated sugar.
14. In another bowl, beat the egg, then mix in the whole milk and melted butter.
15. Tip: For a lighter crust, mix the wet and dry ingredients just until combined—overmixing can make it dense.
16. Pour the wet mixture into the dry ingredients and stir until no dry streaks remain.
17. Spoon the cornbread batter evenly over the shredded beef and olive mixture in the skillet.
18. Tip: Spread the batter gently to avoid sinking it into the filling, which ensures a crisp top.
19. Bake uncovered at 375°F for 20–25 minutes until the cornbread is golden and a toothpick inserted into the center comes out clean.
20. Let the tamale pie rest for 10 minutes before serving to allow the layers to set.

Marvel at the contrasting textures—the fluffy, slightly sweet cornbread topping gives way to a savory, succulent beef filling studded with briny olives. Serve it warm, perhaps with a crisp green salad or a dollop of cool sour cream to balance the richness, making each slice a celebration of comfort and elegance.

Zucchini and Corn Tamale Pie

Beneath its golden cornbread crust lies a vibrant mosaic of summer’s finest produce, where tender zucchini and sweet corn kernels mingle with savory spices in this comforting tamale pie. This rustic yet refined dish transforms humble ingredients into an elegant centerpiece perfect for casual entertaining or family dinners. Each spoonful delivers the essence of late summer harvest in a beautifully layered casserole that’s both nourishing and deeply satisfying.

Ingredients

– A couple of medium zucchinis, diced
– About 2 cups of fresh or frozen corn kernels
– One large yellow onion, chopped
– A couple of cloves of garlic, minced
– A generous splash of olive oil
– One 15-ounce can of black beans, rinsed
– One 4-ounce can of diced green chiles
– A heaping tablespoon of chili powder
– A teaspoon of ground cumin
– A half teaspoon of smoked paprika
– A cup of cornmeal
– A cup of all-purpose flour
– A tablespoon of baking powder
– A quarter cup of granulated sugar
– A teaspoon of salt
– One large egg
– A cup of whole milk
– A quarter cup of melted butter
– A cup of shredded Monterey Jack cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9-inch deep-dish pie plate or similar baking dish.
2. Heat a generous splash of olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
3. Add the chopped onion and cook until translucent and fragrant, approximately 5-7 minutes, stirring occasionally.
4. Stir in the minced garlic and cook for exactly 1 minute until aromatic but not browned.
5. Add the diced zucchini and cook until slightly softened but still firm, about 4-5 minutes.
6. Mix in the corn kernels, black beans, and diced green chiles, cooking until heated through, about 3 minutes.
7. Sprinkle the chili powder, cumin, and smoked paprika over the vegetable mixture, stirring to coat evenly.
8. Transfer the vegetable mixture to the prepared baking dish and spread into an even layer.
9. In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt until well combined.
10. In a separate bowl, beat the egg with the whole milk and melted butter until smoothly incorporated.
11. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
12. Carefully spread the cornbread batter over the vegetable layer using a spatula, covering completely.
13. Evenly sprinkle the shredded Monterey Jack cheese over the cornbread layer.
14. Bake for 35-40 minutes until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
15. Let the tamale pie rest for 10 minutes before serving to allow the layers to set properly.

Outstanding in both texture and flavor, this tamale pie offers a delightful contrast between the moist, savory vegetable filling and the slightly sweet, crumbly cornbread topping. The zucchini maintains a pleasant firmness against the creamy beans and sweet corn bursts, while the melted cheese creates pockets of richness throughout. Consider serving wedges alongside a crisp green salad with lime vinaigrette or topping individual portions with cool sour cream and fresh cilantro for added freshness.

Summary

More than just recipes, this collection offers comfort food solutions for every gathering. Whether you’re feeding a crowd or craving cozy weeknight dinner, there’s a tamale pie here for you. Try one of these delicious dishes, then share your favorite in the comments below! Don’t forget to pin this article to your Pinterest boards to save these recipes for later.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.