Tamale Pie is a classic, old-school casserole layered with seasoned ground beef, cornbread, and melted cheese. Made from scratch yet quick and easy, this gluten-free version uses cornmeal and simple pantry ingredients, so it’s perfect for a family-approved weeknight meal.
Gluten-Free Tamale Pie with Beef
This comforting casserole is a throwback to family and church cookbooks — simple, satisfying, and crowd-pleasing. I adapted my mom’s old tamale-pie recipe to be reliably gluten-free and easy to make on busy evenings.
Instead of a packaged cornbread mix, the cornbread layer is made from cornmeal combined with baking powder, a bit of sugar, an egg, melted butter, milk, and cream-style corn. It’s a quick “measure and dump” mix that bakes up moist, slightly sweet, and perfect with the Tex‑Mex beef layer and melted cheese.
I made this the other week and it was sooo good. I’m making it tomorrow for our Wednesday night dinner at our daughter’s house. I can’t wait for them to try it. This is a wonderful recipe and easy to make. Thank you!!
—Susan
Ingredients Snippets
This tamale pie works well for weeknight dinners because most components are pantry staples: cornmeal, butter, sugar, egg, baking powder, milk, and chili powder. Key items to pick up are lean ground meat (or shredded chicken), cream-style corn, enchilada sauce, and salsa.
- Cornmeal – naturally gluten-free, but check labels for cross-contact on shared equipment.
- Cream-style corn – read the label to confirm gluten-free status.
- Sugar – optional, but it gives that traditional touch of sweetness to the cornbread layer.
- Enchilada sauce – use a gluten-free brand or a simple homemade sauce.
- Salsa – choose mild to hot depending on your family’s taste.
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Let’s Make This Together!
(Step-by-step photos and notes are shown below. For exact ingredient amounts and full instructions, see the recipe card.)
Easier-than-easy homemade cornbread layer
Whisk cornmeal, baking powder, sugar, and salt. Stir in cooled melted butter, egg, milk, and cream-style corn. Pour into a greased baking dish and bake while you prepare the beef filling.
Whip up the seasoned ground beef
Brown lean ground beef in a skillet, drain if needed, then stir in salsa, half the enchilada sauce, and chili powder. Simmer briefly until the mixture thickens and the flavors meld.
The fun part – Poke some holes!
Use a wooden spoon handle to poke holes across the baked cornbread surface. Pour the remaining enchilada sauce over it so the flavor seeps in. Spread the beef on top and sprinkle with your favorite melting cheese—Colby Jack, cheddar, or pepper jack all work well.
Time for the quick second bake
Return the assembled pie to the oven just long enough to melt the cheese and warm everything through. Everything is already cooked, so this step is simply to finish and meld flavors. Let it rest briefly before serving.
Shredded Chicken Option
If you prefer chicken, this recipe adapts easily:
- Substitute 3 cups cooked, shredded chicken for the ground beef. Poach about 1½ pounds of chicken breasts in water for 20 minutes or pressure-cook for about 8 minutes with 1 cup of water.
- Bake the cornbread, poke holes, and pour half the enchilada sauce over the surface.
- Mix shredded chicken with salsa, chili powder, and the remaining enchilada sauce.
- Layer the chicken on the cornbread, top with cheese, and bake at 375ºF for about 15 minutes.
Age-old question – What to serve with it?
Serve tamale pie like tacos: let everyone top their portion with shredded lettuce, sour cream, avocado, and extra salsa. Simple sides like steamed rice are enough, but cilantro-lime rice, elotes-style corn, corn salad, refried beans, or charro beans make excellent accompaniments.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card — feedback helps others find the recipe and I always read the comments. -Melissa
Old School Tamale Pie (Gluten-Free, Without Jiffy!)
Melissa ErdelacPin
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Ingredients
Cornbread:
- ¾ cup cornmeal, gluten-free certified
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg
- 4 tablespoons melted butter, cooled
- ⅓ cup milk
- 14.75 ounce can cream-style corn, read label for gluten-free
Tamale Pie Filling:
- 1 pound lean ground beef
- 10 ounce can enchilada sauce
- 1 cup salsa
- 1 teaspoon chili powder
- 1 ½ cups shredded Colby Jack cheese
- Optional toppings: additional salsa, cilantro, sour cream, sliced avocado
Instructions
- Preheat oven to 400ºF. Grease a cast iron skillet with butter or spray an 11×7 pan, 9×9 pan, or pie plate with cooking spray.
- Whisk together cornmeal, sugar, baking powder, and salt. Add egg, melted butter, milk, and cream-style corn; whisk to combine. Pour into prepared dish and bake 20 minutes, or until a toothpick comes out clean and edges are golden. Reduce oven temperature to 375ºF.
- Use the handle of a wooden spoon to poke holes all over the cornbread surface. Pour ½ can enchilada sauce over the cornbread and spread evenly. Set aside.
- While cornbread bakes, brown beef in a skillet and drain if needed. Stir in remaining enchilada sauce, salsa, and chili powder. Bring to a boil and simmer uncovered 5 minutes until thickened.
- Spread the beef filling over the warm cornbread, top with cheese, and return to the 375ºF oven for 15 minutes or until cheese is bubbly. Let rest 5–10 minutes before cutting. Serve with additional salsa, cilantro, sour cream, and sliced avocado.
Notes
How to Make Chicken Tamale Pie
- Use 3 cups shredded cooked chicken to replace the ground beef. Poach 1½ pounds chicken breasts in water for 20 minutes or cook in an Instant Pot for 8 minutes with 1 cup water.
- Bake cornbread, poke holes, and pour half the enchilada sauce over it.
- Combine shredded chicken with chili powder, salsa, and remaining enchilada sauce.
- Layer chicken over cornbread, top with cheese, and bake at 375ºF for 15 minutes.