This Old School Tamale Pie is an easy dinner that is perfect for the weeknights! This one-pan meal will have everyone raving. With a thick and hearty bean chili base topped with a soft cornbread, you won't want to miss out!
*Originally published May 22, 2021 and updated with new copy and photos 4/5/22.
I don't know about you, but one-pan meals are my absolute favorite! Can you say easy clean up?? Almost two and a half years ago, Michael and I transitioned to a plant-based way of eating. We completely altered our lifestyle and cut out meat and dairy. We have loved every minute of it since! One of my favorite things to do is to find ways to tweak classic recipes into delicious plant-based creations. This tamale pie is no different, the classic tamale pie originated in the Southwest in the early 1900's and most tamale pies consist of a ground beef base with a cornbread topping covered in cheese. My tamale pie is different from the classic but still delicious and hearty while being super nutritious.
For some other great dinners, check out this Vegan Cajun Pasta or this Easy Rigatoni Alla Vodka!
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What Makes this Old School Tamale Pie The Best?
- One Pan Meal- Who doesn't love easy, one-pan meals? Keep the dishes at bay by making this easy dinner and only dirtying up one pan!
- Plant-Based- This is the perfect recipe for a meatless Monday meal, packed full of protein, hearty, and filling, you won't even miss the meat!
- Budget-Friendly- The best part about this dinner is how budget-friendly it is! Loaded with beans, tomatoes, and spices, these are all ingredients you probably already have in your pantry!
Ingredient Notes
- Beans- Since we are not using meat in this recipe, we are going to use a mixture of three different types of beans. I used kidney, black, and pinto beans for this recipe. However, if you don't like a certain bean or want to use just one kind, you are more than welcome to.
- Taco Seasoning- I made it easy and instead of getting out a million different spices, I just went with my go-to taco seasoning blend. I love using Siete taco seasoning because it is vegan, gluten-free, paleo, and Whole30. Feel free to use whatever taco seasoning you have on hand.
- Cornmeal- Cornmeal is the key ingredient in cornbread topping. I would not swap it for anything else.
- Enchilada Sauce- The enchilada sauce in this recipe is used to give the filling a saucy texture but not make it too watery. Since most enchilada sauces contain cornstarch, it will also help to thicken up the filling.
See the recipe card for the full ingredient list and quantities.
Instructions
- Preheat the oven to 350 degrees
- Dice the onions, bell pepper, and jalapeños and saute in a cast-iron skillet over medium heat until tender, about 5 minutes.
- Add the beans, corn, enchilada sauce, Rotel, taco seasoning, and enchilada sauce. Stir to combine
- In a separate mixing bowl, combine the flour, cornmeal, baking powder, sugar, salt, almond milk and olive oil and pour over the chili mixture.
- Bake at 350 degrees for 30-35 minutes until cornbread topping is cooked through.
Hint: This is the perfect recipe to use up all the cans that you have sitting in the back of your pantry!
Substitutions
- Beans - If you have trouble digesting beans or just aren't that big of a fan, feel free to swap them with your favorite vegan ground beef.
- Onion -If you don't have one on hand, feel free to swap the onion for 1 tablespoon of onion powder.
- Enchilada Sauce - If you don't have enchilada sauce on hand, you can swap it for a can of tomato sauce instead.
Variations
- Extra Protein - Combine the beans with some vegan ground beef to really bulk this up.
- Cheesy - Mix some vegan cheddar into the cornbread mixture before baking to give this casserole some cheesy flair.
- Extra Vegetables- This is the perfect recipe to get rid of some of the extra vegetables that you have on hand. When I make this in the Summers, I love using up all the extra squash, zucchini, tomatoes and peppers!
Check out this Fiesta Veggie Tater Tot Casserole for another fun Mexican inspired dish.
FAQ's
Tamale pie has it's origins in Texas as a traditional Tex-Mex dish that combines ground beef and vegetables in a thick chili and topped with a cornbread batter and baked.
History isn't sure who invented or created Tamale Pie. It is certain that it was invented in Texas sometime in the early 1900s.
No it is not, Tamales are a traditional Mesoamerican dish, made of masa, which is steamed in a corn husk or banana leaf. Tamale Pie is a Tex-Mex casserole that consists of ground beef, beans and vegetables with a cornbread topping.
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Glass Mixing Bowls
- Measuring Cups and Spoons
- Chef Knife
- Cutting Board
- Cast Iron Skillet
Storage
How to Store and Reheat Old School Tamale Pie
This old-school tamale pie will keep in an airtight container in the refrigerator for 3 to 4 days. I like to store this pie in individual slices and use it as meal prep throughout the week.
To reheat, place a slice of the pie and microwave for 3-4 minutes until warmed through.
How to Freeze Tamale Pie
Once the tamale pie is baked, allow it to cool completely, then wrap it well with plastic wrap or foil. Freeze for up to 3 months.
Allow the casserole to thaw completely before eating, I normally take it out overnight and then transfer to the fridge in the morning, then bake it for 30 minutes at 350 degrees until warmed through.
Top Tips
- Corn Masa mixtures have a way of seizing up, making them unspreadable, if they sit too long. If needed, add ½ - 1 cup of vegetable broth to loosen it before spreading over the top.
- Jiffy cornbread mix will work if you don’t want to make the tamale pie topping completely from scratch. Just make sure to get the vegetarian version!
- Topping ideas include, extra jalapeños, sour cream, salsa or cilantro!
What to Serve with This Tamale Pie
- Easy Air-Fryer Frozen Vegetables
- Savory Air-Fryer Rosemary Baby Carrots
- Vegan Creamed Spinach Casserole
- Garlic Red Skin Mashed Potatoes
- Cranberry and Orange Fall Harvest Salad
Old School Tamale Pie
Ingredients
- 1 14.5 ounce can of pinto beans
- 1 14.5 ounce can of black beans
- 1 14.5 ounce can of kidney beans
- 1 10 ounce can Rotel
- 1 cup of frozen corn or 1 14.5 ounce can of corn
- 1 14.5 ounce can enchilada sauce
- 1 yellow onion diced
- 1 jalapeno diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 packet of Taco Seasoning
- ¾ cup cornmeal
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 ¼ cup Almond milk
- ⅓ cup olive oil
Instructions
- Preheat the oven to 350 degrees
- Dice the onions, bell pepper, and jalapeños and saute in a cast-iron skillet over medium heat until tender, about 5 minutes.
- Add the beans, corn, enchilada sauce, Rotel, taco seasoning, and enchilada sauce. Stir to combine
- In a separate mixing bowl, combine the flour, cornmeal, baking powder, sugar, salt, almond milk and olive oil and pour over the chili mixture.
- Bake at 350 degrees for 30-35 minutes until cornbread topping is cooked through.
Notes
- Corn Masa mixtures have a way of seizing up, making them unspreadable, if they sit too long. If needed, add ½ - 1 cup of vegetable broth to loosen it before spreading over the top.
- Jiffy cornbread mix will work if you don’t want to make the tamale pie topping completely from scratch. Just make sure to get the vegetarian version!
- Topping ideas include, extra jalapeños, sour cream, salsa or cilantro!
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Linda says
Oh my yum! I didn't tell my guys there was no meat in this. Just plopped it on the table and let 'em have it. So filling and so good and no one was the wiser!
Sunrita says
Have never heard of a tamale pie. Really eager to try and make it. Perfect for a weeknight!
Lindsay says
This is SUCH a good tamale pie! Next time I'm making double to freeze half for later. We are obsessed with this!
Lilly says
This is the ultimate comfort food! I could eat this all day!
Brianna May says
I made this for dinner last night! WOW. So flavorful and my whole family loved it.
Sarah says
This tamale pie is SO delicious! I love how it is so simple and easy to make, yet so flavorful and filling, with hardly any dishes to clean up afterwards! This recipe is sure to please a crowd, even a crowd of meat eaters!
kaydimaggio says
So glad you liked it! It's a favorite in our house for sure!