World Best Tamale Pie

I am one of those people that still keep a recipe book in my cupboard with recipes I have collected from family and friends over time. But honestly, I’m not one you will often find following a recipe. I usually look at the recipe, get the gest of what it’s trying to create, and then add a little of this or a little of that according to what I have in the house. I am sure there are lots of people who do that exact thing.

Lately my guessing skills haven’t been so on point. Maybe it’s the mom brain. But anyway, my husband is starting to complain that things are tasting weird. So I am challenging myself to finally start measuring when I cook. Now that the good ones can be duplicated, I decided to share them with you! 

Here is what you will need for this recipe…

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world best tamale pie

I like to add my meat and veggies to the pot at once. I am not claiming to be a culinary expert, I am just a wife, a mom, and a person who likes to eat! When I add everything to the pot at the same time I usually try to divide the ingredients so that they can individually brown. You tend to need pretty high heat when doing this.

world best tamale pie

I did not add a recipe for cornbread with this because let’s face it, we are all busy people. You may have time to make cornbread from scratch (which really isn’t that hard honestly) but a premade box is just as easy. Some people like their cornbread sweet, some like it cornbread salty, so make your batter how you see fit. Then spoon it on top of meat and veggie sauté and spread carefully with a spatula.

world best tamale pie

I love serving this recipe with sour cream, shredded white cheddar cheese, my homemade salsa recipe and green Tabasco sauce! It only takes about 30 minutes for the whole recipe and will keep in the fridge for about 4 days. You can also double the recipe if you are serving a bigger group or want more leftovers.


World Best Tamale Pie

Hot Tamale Pie Recipe

World best tamale pie from my kitchen to yours!

  • 2 lbs ground beef
  • 1 medium onion
  • 1 large green bell pepper
  • 15 oz can of tomato soup
  • 2 tbs chili powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 2.5 cups corn bread batter
  • 2 tbs olive oil

Preheat oven to 450 degrees. Chop onion and bell pepper. Warm a large deep-dish oven-safe pot over medium heat. When hot add 2 tbs of olive oil to coat bottom of the pan. Add onion, bell pepper, and ground beef to pot and increase heat to medium-high. Saute until beef is fully cooked (about 7 minutes).  Add chili powder, salt, and pepper to the pot and saute for 30 seconds to bring out the flavor of the chili powder. Add the tomato soup and saute for another minute. Remove from heat. Make cornbread batter according to package instructions and spoon over beef mixture. Spread out as a thin layer. Transfer pot into oven and bake for 12 minutes. Serve with shredded cheddar cheese. 


The Cheeky Mommy