Sweet Tamale Pie

Sweet Tamale Pie

bcummings221 2

"This is a recipe I've been playing with and modifying for 20 years, It's a favorite at work for pot luck dinners. Quick and easy to make."

Ingredients 1 h 15 m {{adjustedServings}} servings 430 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1511 mg
  • 60%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pour 2 tablespoons olive oil into a cold skillet; sprinkle in garlic. Cook garlic over medium heat until sizzling and fragrant, 2 to 3 minutes. Stir onion, salt, and pepper into the garlic and olive oil; cook until onion is translucent, 5 to 10 minutes. Cook and stir ground beef into onion mixture until beef is browned and crumbly, 5 to 10 minutes.
  3. Mix 2 cans Mexican-style corn, salsa, hot tomato sauce, 1 can chopped green chiles, and taco seasoning into ground beef mixture; bring to a boil. Reduce heat, cover skillet, and simmer until liquid has reduced, about 15 minutes. Transfer meat mixture to a 10x14-inch casserole dish.
  4. Stir corn bread mix, milk, vegetable oil, and egg together in a bowl; fold in 2 cans drained Mexican-style corn, 1 can drained green chiles, Mexican cheese blend, and 1 tablespoon olive oil. Spoon cornbread mixture over meat mixture.
  5. Bake in the preheated oven until a toothpick inserted into the corn bread comes out clean, about 30 minutes.
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Reviews 12

  1. 13 Ratings


A far cry from Mexican tamales but a fantastic one-dish family meal. For the meat mixture, closely followed the recipe other than omitting the olive oil and using Taco Seasoning I from this site rather than store bought. Elected to use the HERDEZ® Mexican Cornbread recipe from this site since the Krusteaz® Honey Corn Bread Mix suggested by the recipe submitter was not available at local grocery stores and we prefer cornbread made from scratch. However, if the Krusteaz® brand is locally available, it’s probably a good choice as there are 20 reviews on Amazon.com as of this date, and all are 5* rated. The HERDEZ® cornbread perfectly complimented the meat mixture. When making this again, I would only use 1/2 - 2/3 of the HERDEZ® cornbread mixture for this pie as the full amount makes a top layer of cornbread that is somewhat thick relative to the meat mixture. The remaining cornbread batter would be baked in a separate dish alongside the tamale casserole dish, and then frozen for future use. After 20 years of tinkering with this recipe, bcummings221, it’s time for you take a victory lap as it’s as close to perfect as it can practically get . . . thank you for sharing!

Just Tabitha & me

Well, today's the last day before I break down my kitchen & pack it for my move to Chesapeake Beach, Md. Having lived in Arizona for the last 6 years, what a culture shock THAT will be !!! So, I looked at my poor dwindled cupboards & said hmmm, I wonder what I can scrounge up. Small amount of taco seasoning - A/R recipe, salsa & canned chillies, corn, olives, corn meal, pkg. bread sticks, can of tuna, some grated Cheddar, spices, an onion, and a few others that said "childhood favorite - Tamale Pie!!! A/R recipe says "Sweet Tamale pie" & I was in business!!! SO, here I sit, replete, (I can't believe I ate the whole thing!), having enjoyed the INCREDIBLE dinner this was!! The recipe didn't call for olives, like my Mother used to do, & since they weren't on the recipe, I didn't add them in. Next time I will, but when I intend to review a recipe, I try to be a purist the first go around. However, if they weren't a "part of the memory" addition, I wouldn't bother! Very few times in my experience, is a recipe exactly like I love it, & totally without need for changes, but THIS one IS!!! VERY nice work "bcummings221"!!!!!! And, thanks for sharing!


I made this using a can of Rotel mild tomatoes, one jar of my homemade salsa, a can of corn and a couple of tablespoons of my taco seasoning mix. I used some green onions in the cornbread topping and no cheese. I thought it was wonderful.