Skillet Tamale Pie

Skillet Tamale Pie is a hearty, Tex-Mex-inspired comfort food that combines seasoned ground beef and chili beans with a golden cornbread topping, all baked in one skillet.

It’s the perfect weeknight dinner that brings bold flavors and cozy vibes to the table.

Why You’ll Love This Recipe

One-skillet convenience – less cleanup, more flavor.

Hearty and filling – a full meal in every bite.

Crowd-pleaser – ideal for family dinners or casual gatherings.

Customizable – easy to tweak with your favorite toppings or add-ins.

Balanced textures – tender, flavorful beef topped with fluffy, cheesy cornbread.

Key Ingredients

Ground beef – adds rich, savory flavor and protein.

Chili beans – add creaminess, spice, and heartiness.

Chili powder – brings warmth and a classic tamale flavor.

Sour cream – makes the cornbread topping moist and tangy.

Yellow cornmeal – gives the topping that tamale-inspired taste.

Sharp cheddar cheese – for that melty, golden crust on top.

Skillet Tamale Pie

Ingredients

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1 pound lean ground beef

1 tablespoon chili powder

Kosher salt and freshly ground pepper

1 15-ounce can chili beans (do not drain)

2 large eggs

1/2 cup sour cream, plus more for serving

1/2 cup yellow cornmeal

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1 cup grated sharp cheddar cheese (about 4 ounces)

Instructions:

Preheat & Prepare:

Set your oven rack to the upper third and preheat it to 450°F (230°C).

Heat 1 tablespoon of olive oil in a medium-sized oven-safe skillet over medium-high heat.

Cook the Filling:

Add the chopped onion to the hot skillet and sauté until it softens, about 3 minutes.

Add the ground beef, chili powder, and a pinch of salt and pepper.

Cook for about 5 minutes, breaking the meat into crumbles with a wooden spoon, until it’s browned and cooked through.

Take the skillet off the heat and mix in the undrained chili beans.

Make the Cornbread Topping:

In a mixing bowl, whisk together the eggs, sour cream, and 1/2 cup of water until smooth.

Stir in the cornmeal, flour, baking powder, remaining tablespoon of olive oil, 1/4 teaspoon salt, and a few turns of pepper.

Mix until you get a smooth batter, then fold in 1/2 cup of the cheddar cheese.

Assemble & Bake:

Spoon the cornbread batter evenly over the beef mixture in the skillet, spreading it out to the edges.

Place the skillet in the oven and bake for 20 to 22 minutes, or until the topping is firm and golden.

Finish Under the Broiler:

Remove the skillet from the oven, sprinkle the remaining 1/2 cup of cheddar over the top, and switch the oven to broil.

Broil for 1 to 3 minutes, or until the cheese is melted, bubbling, and slightly browned.

Serve:

Slice and serve warm with a dollop of sour cream on the side.

Recipe Notes

Use an oven-safe skillet: A 10- to 12-inch cast-iron skillet is ideal. It holds heat well and goes straight from stovetop to oven seamlessly.

Don’t drain the chili beans: The sauce in the can adds flavor and moisture to the filling, giving it that classic tamale-like texture.

Customize the spice level: The recipe is mild as written. For more heat, add diced jalapeños, crushed red pepper, or a dash of hot sauce when cooking the beef.

Let it rest before serving: After baking, allow the tamale pie to sit for about 5 minutes before slicing. This helps it set up and makes it easier to serve.

Cornmeal texture matters: Use fine or medium-ground yellow cornmeal for the topping. Coarse-ground cornmeal can make the texture gritty.

Cheese it your way: Sharp cheddar gives a bold flavor, but feel free to swap in pepper jack or a Mexican cheese blend for variety.

Make ahead tip: You can prepare the meat and bean base up to a day in advance and refrigerate it. Just add the cornbread topping right before baking.

Nutrition Information

(Per Serving – Approx. 6 servings)

Note: Values may vary depending on brands used.

Calories: ~450 | Protein: 25g | Fat: 25g | Carbohydrates: 30g | Fiber: 4g | Sugar: 3g | Sodium: 650mg

Kitchen Equipment Needed

Oven-safe skillet (10–12 inch)

Mixing bowls

Whisk and wooden spoon

Measuring cups and spoons

Spatula

Recipe Swaps and Variations

Protein swap: Use ground turkey, chicken, or plant-based crumbles instead of beef.

Spice it up: Add chopped jalapeños, hot sauce, or chipotle powder to the beef.

Vegetarian version: Skip the meat and use extra beans, corn, or sautéed mushrooms.

Cheese options: Swap cheddar for pepper jack, Monterey Jack, or a Mexican blend.

Cornbread shortcut: Use boxed cornbread mix if you’re short on time.

How to Store Leftovers

Refrigerate: Store in an airtight container for up to 4 days.

Reheat: Microwave individual portions or reheat in the oven at 350°F until warmed through.

Freeze: Freeze for up to 2 months. Thaw overnight in the fridge and reheat as above.

Food and Drink Pairings

Sides: Fresh salad, Mexican street corn, guacamole, or sautéed greens.

Drinks: Iced tea, cold beer (like a lager or pale ale), or a chilled margarita.

Dessert: Cinnamon churros, tres leches cake, or a scoop of vanilla ice cream.

Frequently Asked Questions:

Can I make this ahead of time?

Yes! You can prepare the beef and bean filling a day in advance and refrigerate it.

Add the cornbread topping just before baking.

Can I use boxed cornbread mix?

Definitely. Substitute the homemade topping with your favorite mix, prepared as directed on the box.

Is this recipe spicy?

Not particularly.

The chili powder adds warmth, not heat.

Add diced jalapeños or hot sauce if you like it spicy.

Can I make this in a baking dish instead of a skillet?

Yes. Transfer the beef mixture to a greased 9×9-inch baking dish and proceed as directed with the topping and baking.

Can I use drained beans or a different kind?

Yes, but using undrained chili beans adds extra flavor.

You can also try black beans or pinto beans for a twist.

What kind of skillet should I use?

A cast-iron or other ovenproof skillet (10–12 inches) works best for even cooking and browning.

How do I know the cornbread is cooked through?

The top should be golden brown and firm to the touch.

A toothpick inserted into the center should come out clean.

Can I double the recipe?

Yes, use a larger skillet or a 9×13 baking dish, and extend the baking time by 5–10 minutes.

What if I don’t have sour cream?

You can substitute with plain Greek yogurt or buttermilk for a similar tang and texture.

Can I make this gluten-free?

Yes. Use a gluten-free flour blend in place of the all-purpose flour.