Tamale Pie

8 servings


10 minutes

active time

55 minutes

total time


1 pound ground beef (85% lean)

½ medium white onion (finely chopped)

½ teaspoon salt

1 (10-oz) can red enchilada sauce

8 ounces chopped green chiles (2 cans)

1 teaspoon chipotle chile powder

½ teaspoon coriander

½ teaspoon cumin

1 1/2 cups shredded cheddar cheese

2 cups masa harina corn flour

2 teaspoons baking powder

3/4 teaspoon salt

2 cups chicken broth

1/2 cup unsalted butter (1 stick) (melted)

1/2 cup shredded Mexican cheese (such as cheddar or Jack)


Preheat the oven to 400°F.

Cook Beef.

Place a medium (10-inch) cast iron skillet over medium heat. Add the ground beef and break into small pieces with a wooden spoon. Brown the meat, about 10 minutes; then push it to the side of the skillet and add the chopped onion and salt. Cook until the onions have softened, stirring occasionally, about 4 minutes. Add the chile powder, cumin, coriander, green chiles, enchilada sauce and cheese. Stir well and turn off the heat. Set aside.

Mix masa.

In a medium bowl, combine the masa harina flour, baking powder and salt. Stir, then mix in the chicken broth and melted butter until smooth and lump free. Fold in the cheese.


Scoop the thick masa batter over the beef mixture and spread all the way to the edges of the pan. Bake for 40 minutes, until a toothpick inserted into the center of the cornbread topping comes out clean. Scoop and serve hot.


Serving Size



476 kcal

Total Fat

33 g

Saturated Fat

13 g

Unsaturated Fat


Trans Fat



69 mg


1051 mg

Total Carbohydrate

26 g

Dietary Fiber

3 g

Total Sugars

1 g


20 g

8 servings


10 minutes

active time

55 minutes

total time
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