Perfect Tamale Pie Recipe


Recipe for the Perfect Tamale Pie: The original tamales are a lot more difficult to make than our spicy tamale pie, but they can feed a large group of people and have a lot of taste. This gluten-free, tamale-inspired pot pie is sure to be a hit with your family.

Perfect Tamale Pie Recipe

Our Ultimate Tamale Pie Recipe

Almost fifteen years ago, a buddy of mine made the transfer from Mexico to the United States. Every time I visit her, she has just finished preparing mouthwatering food that brings back fond memories of her childhood, and she never fails to offer me a sample.

During our conversation one day, she shared with me that although she cherished tamales, she nearly never got the opportunity to consume them. This came as a surprise to me considering all of the authentic Mexican cuisines that comes out of her kitchen.

Are you curious as to why?

Perfect Tamale Pie Recipe

Making tamales is an incredibly difficult and time-consuming operation. She emphasized that nobody cooks only a few of tamales, at least not in Mexico. The investment of one’s time and energy would be for naught.

If you are going to create tamales, you should gather together with several members of your family and prepare dozens, or even hundreds, of tamales that can be frozen and consumed over the course of the following months.

She mentioned that her mother sends her tamales over the mail whenever her extended family makes a huge batch of tamales, but she added that this only happens once or twice a year.


Perfect Tamale Pie Recipe

Quick Tamales in a Pie

I’ve made tamales in the past, but now that I think about it, she was right. Because to the difficulty of the process, I haven’t manufactured them in years.

Do you know what it is that I keep doing over and over again? This recipe for the perfect tamale pie.

The recipe that I affectionately refer to as my “tamale pot pie” is not in the least bit real. Yet, it is:

Simple to put together
Simple in its construction
And imparts the fundamental qualities that make for delicious tamales.
You have a meaty filling that’s been spiced up.

There is a covering of masa, which is made from maize flour, and it bakes into a fluffy, tamale-like top.

Perfect Tamale Pie Recipe

Because of this, you won’t need to go to the difficulty of preparing authentic tamales for your family dinner because you already have a fantastic meal planned.

To me, that is more than enough of a reason to forego the conventional way of making tamales and instead prepare a tamale casserole, which is similar to the flavour of tamales but is baked in the style of a pot pie.

Is that not sneaky?

In addition, this recipe for the Perfect Tamale Pie makes two pies, so you can have one for supper tonight and preserve the other one as a meal for the freezer, exactly like you would do with real tamales. wink

When I informed my buddy about the recipe for the ideal tamale pie, she gave me the evil eye and shook her head. Nevertheless, after giving it a try, she had a change of heart.

After all, being more laborious does not necessarily equate to being of higher quality.

Download the Whole Recipe for the Ultimate Tamale Pie Below (It’s Printable)!

Perfect Tamale Pie Recipe

What You Need to Prepare a Tamale Pie That Is Free from Gluten

This recipe for fast tamales has a lot of flavour, but it is extremely simple and quick to create, using many things that you probably have in your pantry on a regular basis.

For the filling made of the meat combination, you will need the following ingredients:

  • Ground beef
  • Onion, peeled and diced, with a sweet flavour.
  • diced red bell pepper that has had its seeds removed.
  • Cloves of garlic that have been minced
  • Corn from the freezer, thawed and drained
  • Tomatoes mashed and packed in cans
  • Canned green chilies that have been chopped.
  • Cornstarch
  • Chili powder
  • Cumin
  • Salt
  • Shredded sharp cheddar cheese

To make the topping for the tamale cornbread, you’ll need these ingredients:

  • Masa flour – cornmeal
  • Baking powder
  • Chicken stock seasoned with salt
  • Melted butter
  • Shredded cheddar cheese
Perfect Tamale Pie Recipe

The Ultimate Guide to Making the Best Tamale Pie

From start to finish, it takes less than an hour to prepare this supper that is sure to gratify a large group of people. You’ve probably made dinners that are similar to pot pies in one skillet before, like this one, and you’ll definitely want to make an easy tamale dish as one of your go-to faves.

Frequently Asked Questions


These leftovers can be stored in the refrigerator for three to four days if they are either well wrapped in several layers of plastic wrap or placed in an airtight container. The refrigerator is the appropriate location for storing any leftovers.


Indeed, meal preparing is a breeze with this delicious dish! However, it is important to remember that you should NOT bake the tamale pot pies in advance if you plan to freeze them. After pouring the corn batter on top of the pies, set them in the freezer for one hour without covering them. This will allow the topping to firm. Next, place the item back in the freezer for up to three months after having been well-wrapped with plastic wrap and a layer of aluminium foil.

Perfect Tamale Pie Recipe


Perfect Tamale Pie Recipe

Prep time: 10 minutesCook time: 40 minutesTotal time: 50 minutesServings:12 servingsCalories:490 kcal


Perfect Tamale Pie:  Our tamale pie recipe feeds a crowd with big flavors, and is much easier to make than traditional tamales. Your family will love this gluten-free tamale-inspired pot-pie!



  1. Preheat the oven to 400 degrees F. Spray two 9-inch pie pans, one 9 X 13 inch baking dish, or a 12-14 inch cast iron skillet with nonstick cooking spray. Set aside.

  2. Place a large saute pan (or cast iron skillet) over medium heat. Add the ground beef and break into small pieces with a wooden spoon. Brown the meat, then push it to the sides of the pan and add the chopped onion, bell pepper, and garlic. Cook until the onions have softened. Then mix in the frozen corn, crushed tomatoes, green chiles, cornstarch, chile powder, cumin, salt and cheese. Stir well and turn off the heat.

  3. Meanwhile, mix the corn flour, baking powder and salt in a large bowl. Add in the chicken broth and butter. Whisk until smooth. Then stir in the cheese.

  4. Pour the meat filling into the prepared pans. (If you cooked the filling in a cast-iron skillet, you can leave it in the pan.) Pour (or scoop) the corn batter evenly over the top and spread to the edges of the pans. Bake for 30-45 minutes, until a toothpick inserted into the center of the corn batter comes out clean. Serve warm!


  • Masa Corn Flour Notes: Masa mixtures have a way of seizing up, making them unspreadable, if they sit too long. If needed, add 1/2 – 1 cup of additional chicken broth to loosen it before spreading over the top.
  • If making in one large cast iron skillet, the cooking time will be closer to 45 minutes.
  • If freezing for a later date, complete the recipe above as directed, but do not bake. Freeze uncovered for one hour to harden the top. Then wrap well and place back in the freezer.  When ready to enjoy, heat the oven to 400 degrees F. and bake for 60- 70 minutes. If the top starts to darken, lay a piece of foil loosely over the top.
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