Our ideal Tamale Pie From Pioneer Woman recipe is a family favorite made with ground beef seasoned with spices and topped with cornbread and cheese made from scratch. This family-friendly tamale pie dish is bursting with flavor.
What is Pioneer Woman Tamale Pie?
This Pioneer Woman Tamale Pie is a casserole or pan variant of the traditional tamale. It is ideal for serving large groups, such as a large family, or for bringing to a potluck or event. The cornmeal crust is pierced and soaked with enchilada sauce, then covered with ground beef or another desired ingredient. This gives the cornbread crust a soft, tender texture comparable to the masa that surrounds it as it bakes.
Ingredients That You’ll Need:
- Ground beef – The fewer oily ingredients, the better. I normally use an 85/15 ratio.
- Vegetables – Green chiles, chopped onions, diced tomatoes, frozen corn, olives
- Seasonings – Salt, chili powder, and garlic powder Cumin, oregano, and cayenne pepper are other heat-inducing ingredients.
- Cornmeal topping – shredded cheddar cheese, cornmeal, milk, sugar, eggs
How Do I Make Pioneer Woman Tamale Pie Vegan or Vegetarian?
By replacing the ground beef with cooked lentils or canned garbanzo beans and substituting vegetable broth, this Pioneer Woman Tamale Pie recipe may easily be made vegetarian-friendly.
Use your favorite shredded cheese substitute and cooking oil instead of melted butter to produce the gluten-free tamale pie topping for this Pioneer Woman Tamale Pie recipe.
How To Make Pioneer Woman Tamale Pie?
- Preheat the oven to 350° F. use Nonstick cooking spray to grease a 9″x9″ baking dish or a 10-inch oven-safe pan.
- Over medium-high heat, heat a large skillet. Cook, tossing frequently until the ground meat is browned and no longer pink. Remove any excess fat from the pan.
- Add tomatoes, corn, olives, chilies, chili powder, garlic powder, and salt to the beef. Bring to a boil, then decrease the heat to low and continue to cook until the sauce has thickened, about 10 minutes. Fill the baking dish halfway with the beef mixture.
- Combine the cornmeal, milk, sugar, and eggs in a medium mixing basin and stir just until incorporated. The mixture will be somewhat thin. Spread equally over the beef mixture in the pan, then sprinkle with cheese evenly.
- Bake for 40-50 minutes, uncovered. The sauce should be boiling up the sides and the top should be golden brown.
- Allow 5-10 minutes to rest before serving. If desired, top with sour cream and sliced green onions.
What To Serve With Pioneer Woman Tamale Pie?
- Avocado Cucumber Salad
- Air Fryer Plantains
- Elotes (Mexican Street Corn) Salad
- Papas Con Rajas
- Refried Black Beans
- Gallo Pinto
- Roasted Chili Corn Salsa
How To Store Pioneer Woman Tamale Pie In The Freezer?
Store your Pioneer Woman Tamale Pie in an airtight container then transfer it to the freezer for up to 3 months, don’t forget to allow it to come to room temperature first.
When ready to bake, place your Pioneer Woman Tamale Pie in the refrigerator 48 hours in advance to completely defrost, remove the plastic wrap and foil, and bake according to the instructions, adding 10 to 15 minutes. Alternately, frozen items can be cooked for 60 to 70 minutes at 400 degrees F.
How To Make Pioneer Woman Tamale Pie Ahead Of Time?
To make your Pioneer Woman Tamale Pie ahead and freeze it, prepare it according to the instructions, then freeze it unbaked and uncovered for one hour. Wrap securely in many layers of plastic wrap or aluminum foil and freeze for up to six months.
I recommend using a disposable foil pan since it will be in the freezer for some time. Defrost your Pioneer Woman Tamale Pie overnight and bake as instructed.
Recipe Variations
- Spicy – Add a pinch of cayenne pepper or use chopped jalapenos for the green chilies.
- Deluxe – Add additional fresh vegetables, such as diced bell pepper and fresh jalapeno. Add additional pinto beans, black beans, or kidney beans to the filling to increase its volume.
- Shortcut – Substitute 2 boxes of Jiffy cornbread mix for the cornmeal topping.
- Enchilada Tamale Pie – Use a 10-ounce can of enchilada sauce in place of diced tomatoes.
- Healthier – Substitute ground turkey or chicken breast shreds for ground beef. Add beans for increased fiber content.
How To Reheat Pioneer Woman Tamale Pie In The Oven?
To reheat your Pioneer Woman Tamale Pie from frozen, defrost in the refrigerator overnight and heat in an oven preheated to 350 degrees. Typically, I use aluminum foil to prevent the top from being too brown. Heat until well heated, approximately 20 to 25 minutes.
Recipe Tips
- If you don’t want to prepare your Pioneer Woman Tamale Pie topping from scratch, Jiffy cornbread mix will do.
- Remember that the topping in the recipe is not cornbread; it has a similar flavor, but is denser and has the consistency of a tamale.
- We enjoy cheese. Occasionally, I add at least a cup of cheese to the pie’s crust or to the ground beef. Typically, I use cheddar, but occasionally I’ll substitute Cheddar-Jack or even Pepper Jack.
- Garnish individual portions with sour cream and chopped parsley or chives.
- For my tacos made with ground beef, I use 85% lean ground beef. This keeps the meat moist without making it excessively fatty. While any proportion will suffice, I prefer beef that is 85% or leaner.
FAQ Section
Wrapping each of your Pioneer Woman Tamale Pie in a damp paper towel is the key to making the perfect microwaved tamales. Place the ingredients on a microwave-safe plate, leaving space between them. your Pioneer Woman Tamale Pie must be heated for one to two minutes. While we appreciate how fast this process works, it does run the danger of drying them out more than other methods.
Allow your Pioneer Woman Tamale Pie to come to room temperature then transfer the leftovers to an airtight container and store them in the fridge for up to 5 days.
You can use ground turkey or chicken in your Pioneer Woman Tamale Pie. Make your tamale filling faster by using pre-cooked rotisserie chicken. Alternatively, completely sauté boneless, skinless chicken breast parts are chopped into bite-size pieces before adding the remaining ingredients.
Tamale Pie Pioneer Woman
Ingredients
Filling:
- 1 pound lean ground beef
- ½ cup chopped onion
- 15 ounce can diced tomatoes drained (or 15 ounce can tomato sauce)
- 1 cup frozen corn
- 4 ounce can chopped green chilies drained
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 4 ounce can chopped ripe olives drained
Topping:
- 1 cup cornmeal
- 1 cup milk
- 2 tablespoons granulated sugar
- 2 eggs
- ½ cup shredded cheddar cheese
- fresh chopped chives or parsley for garnish optional
Instructions
- Preheat the oven to 350° F. Use nonstick cooking spray to grease a 9″x9″ baking dish or a 10-inch oven-safe pan.
- Over medium-high heat, heat a large skillet. Add the ground beef and onion to the skillet. Cook, tossing frequently, until the ground beef is browned and no longer pink and the onion is softened. Remove any excess fat from the pan.
- Add tomatoes, corn, olives, chilies, chili powder, garlic powder, and salt to the beef. Bring to a boil, then decrease the heat to low and continue to cook until the sauce has thickened, about 10 minutes. Fill the baking dish halfway with the beef mixture.
- Combine the cornmeal, milk, sugar, and eggs in a medium mixing basin and stir just until incorporated. The mixture will be somewhat thin. Spread equally over the beef mixture in the pan, then sprinkle with cheese evenly.
- Bake for 40-50 minutes, uncovered. The sauce should be boiling up the sides and the top should be golden brown.
- Allow 5-10 minutes to rest before serving. If desired, top with sour cream and sliced green onions.
- Garnish with chopped chives or parsley.
Notes
- If you don’t want to prepare your Pioneer Woman Tamale Pie topping from scratch, Jiffy cornbread mix will do.
- Remember that the topping in the recipe is not cornbread; it has a similar flavor, but is denser and has the consistency of a tamale.
- We enjoy cheese. Occasionally, I add at least a cup of cheese to the pie’s crust or to the ground beef. Typically, I use cheddar, but occasionally I’ll substitute Cheddar-Jack or even Pepper Jack.
- Garnish individual portions with sour cream and chopped parsley or chives.
- For my tacos made with ground beef, I use 85% lean ground beef. This keeps the meat moist without making it excessively fatty. While any proportion will suffice, I prefer beef that is 85% or leaner.
Vivian L
Sunday 1st of December 2024
Great family dinner, thank you!