Past Recipes
Tamale Pie

Tamale Pie with Cornbread Crust

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Recipe Details


We're all about the convenience and ease of a casserole, with one particular requirement: layers of flavors and a variety of textures, to keep every bite interesting. In this crowd-pleasing recipe, we drew inspiration from Southwestern tamale pie, which layers seasoned beef, Cheddar and Monterey Jack cheeses, and the masa (or corn) dough of a traditional Mexican tamale. For a twist, the trickier tamale crust is replaced with crisp, golden, cheesy cornbread.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

Nutritional info

  • Calories 1050
  • Protein 54g
  • Total Carb 59g
  • Total Fat 65g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • black beans
    1 can
    black beans
  • diced tomatoes
    1 can
    diced tomatoes
  • scallions
  • ground beef
    12 ounces
    ground beef
  • Mexican spice mix
    2 teaspoons
    Mexican spice mix
  • unsalted butter
    2 packets
    unsalted butter
  • heavy cream
    2 ounces
    heavy cream
  • cornmeal
    1/4 cup
  • flour
    1/4 cup
  • sugar
    1 teaspoon
  • baking powder
    1/2 teaspoon
    baking powder
  • shredded Cheddar cheese
    2 ounces
    shredded Cheddar cheese
  • 8" aluminum tin
    8" aluminum tin

What You’ll Need

  • eggs
  • olive oil
  • kosher salt
  • black pepper
  • 10" medium high-sided pan
  • baking sheet (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Drain and rinse black beans. Drain diced tomatoes, discarding juices, and place in a medium bowl. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. In a small bowl, crack 1 egg. Reshape aluminum tin if bent.

  2. Brown beef

    Brown beef

    Pat beef dry with paper towel. Heat 1 teaspoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add beef and season with ½ teaspoon salt and pepper as desired. Cook, breaking up, until browned, 3-5 minutes. Using a slotted spoon, transfer beef to bowl with diced tomatoes and set aside. Discard excess fat from pan, then wipe clean for the next step.

  3. Sauté aromatics

    Sauté aromatics

    Heat 1 tablespoon olive oil in pan from beef over medium heat. When oil is shimmering, add Mexican spice mix and scallion whites and light greens. Sauté, stirring, until softened and fragrant, 3-4 minutes. Add beef-tomato mixture to pan. Cook, stirring, until filling has thickened, 2-3 minutes more. Remove pan from heat.

  4. Make cornbread batter

    Make cornbread batter

    While filling cooks, place butter in a medium heatproof bowl and microwave in 10-second intervals until completely melted; alternatively, in a small pot, melt butter over medium heat, then pour into a medium heatproof bowl. Add heavy cream and egg; whisk to fully combine. Add cornmeal, flour, sugar, baking powder, half of Cheddar, ¼ cup water, and ¼ teaspoon salt to bowl with egg mixture. Whisk until batter comes together, then set aside for next step.

  5. Assemble tamale pie

    Assemble tamale pie

    Once filling has thickened, season with ¼ teaspoon salt and pepper as desired. Stir in 1 cup black beans and remaining Cheddar, then transfer to tin, spreading evenly. Dollop over cornbread batter, then gently spread in an even layer with the back of a spoon or rubber spatula. Save remaining beans for another recipe (we love adding them to a stew or chili).

  6. Bake and plate tamale pie

    Bake and plate tamale pie

    Transfer tamale pie to oven (if desired, place tin on a baking sheet to stabilize it in the oven) and bake until cornbread crust is brown and center is set, 13-15 minutes (this is a great time to catch up on dishes). Set aside to cool slightly, 5-10 minutes. Garnish with scallion dark greens, divide between serving plates, and dig in!

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