Skillet Tamale Pie with Chile Cornmeal Crust
No one makes tamales like my mother-in-law, Marie. She’s got her technique down to a science—soaking the husks, spreading the masa, and folding each tamale just right. Sometimes I get a craving for tamales but don’t have time for all the wrapping and steaming. Those are the times I turn to this skillet tamale pie recipe, complete with a delicious chile cornmeal crust.
This dish has everything you love about tamales, but in a comforting, casserole-style bake. The base is a thick, chile-spiced cornmeal crust that bakes up sturdy enough to hold a ton of rich, savory filling. My family loves bold flavors, so I always add some diced green chiles right into the crust. This easy casserole recipe makes a tamale-inspired pie with just the right kick!
Tips for Making Tamale Pie in a Skillet
This tamale pie dish is pretty simple to make, but here are a few tips and tricks to make sure it turns out perfect every time!
Take your time with the cornmeal mixture—it’s worth it!
One of the most important steps in this recipe is to cook the cornmeal mixture slowly. You can’t rush it! Be patient, stir constantly, and give it time to thicken. This is how you’ll achieve the perfect—not grainy—cornmeal crust texture.
Use cooking spray to make sure it doesn’t stick.
It’s important to grease your skillet or baking dish liberally before assembling the pie. I like to use nonstick cooking spray for this. Grease the pan before adding the crust to prevent it from sticking and make serving easier.
Let your tamale pie rest before you serve it.
Once your tamale pie comes out of the oven, let it rest for at least 10 minutes. This allows the filling to set and makes slicing and serving much easier. Plus, it gives you time to set out the toppings so everyone can customize their own plate!
Let your guests add their own toppings.
I like to prepare all of the toppings listed below and set them out on the table. That way, my guests can pick and choose their favorite toppings—or get creative, then they come back for seconds! With a good variety of toppings, you’ve got a dish that’s as fun to eat as it is satisfying. I hope you love it as much as I do!
More of My Favorite Marie-Inspired Recipes
My mother-in-law, Marie, is an incredible cook, and I’ve learned so much from her over the years.
If you enjoyed this tamale pie, you’ll definitely want to try these too:
Looking for more amazing pie recipes AND a feel-good shopping experience?
If you love tamales and savory pies, this recipe is from my Life in Pies cookbook, where I share even more of my favorite pie-inspired dishes. Grab your copy today and discover even more savory, comforting recipes that will make your kitchen smell amazing—and, as always, all proceeds go to support local children’s charities.
Skillet Tamale Pie Recipe with Chile Cornmeal Crust
All the flavors of a tamale in an easy-to-make, baked pie! This skillet tamale pie features a chile-infused cornmeal crust and a hearty, flavorful filling. Set the table with bowls of different toppings and let each guest customize their own. Yum!
Ingredients
Instructions
- Preheat the oven to 375 degrees. In a bowl, slowly whisk the cornmeal into the cold water. Stir to combine.
- In a medium pot, bring the additional 2 cups of water to a boil along with the 1 teaspoon of salt. With the water boiling, slowly whisk in the cornmeal mixture. Cook, whisking constantly, until the liquid is absorbed, about 7 minutes. Remove from the heat and stir in the diced chiles.
- Spray a deep, 9-inch pie pan or skillet with nonstick cooking spray. Transfer the cooked cornmeal mixture to the pie pan or skillet and evenly pat it into the bottom and side of the pan. I find that using the back of a large spoon works well to even out the cornmeal mixture.
- Now it’s time to make the filling. In a mixing bowl, combine the shredded turkey or chicken, enchilada sauce, chili powder, smoked paprika, cumin, cayenne, salt, and pepper. Stir in the red peppers, black beans, and cilantro. Transfer the mixture to the prepared pie pan and spread out evenly. Sprinkle the 4 ounces of cheese over the top of the filling.
- Place the filled pie on a baking sheet. Bake in the preheated oven for 35 to 40 minutes or until the pie is bubbling and the cheese is golden brown. Remove from the oven and let rest for 10 minutes before serving. Serve with any (or all!) of the garnishes listed.
